Meringue and Streusel-Topped Sweet Potatoes

Ingredients

• Sweet potato puree:
• 8 cups cubed peeled sweet potatoes (about 3 1/4 pounds)
• 1 cup sweetened dried cranberries, coarsely chopped
• 1/2 cup half-and-half
• 1/3 cup maple syrup
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon maple flavoring
• 2 large eggs
• Cooking spray
• Streusel:
• 2/3 cup chopped pecans
• 1/2 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1/4 teaspoon ground cinnamon
• Meringue:
• 4 large egg whites
• 2 1/3 cups granulated sugar

Preparation

1. Preheat oven to 350°.
2. To prepare sweet potato puree, place sweet potatoes in a stockpot, and cover with water; bring to a boil. Reduce heat, and simmer for 20 minutes or until tender. Drain potatoes; place in a large bowl. Add cranberries and next 7 ingredients (through eggs); beat with a mixer at high speed for 2 minutes or until smooth. Spoon sweet potato puree into a 13 x 9-inch baking dish coated with cooking spray.
3. To prepare streusel, combine pecans, brown sugar, flour, butter, and 1/4 teaspoon cinnamon. Sprinkle the streusel evenly over sweet potato puree. Bake at 350° for 30 minutes; remove from oven (do not turn oven off).
4. To prepare meringue, place the egg whites in a large bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (about 4 minutes). Spoon meringue into a pastry bag fitted with a star tip. Pipe meringue in a lattice design over streusel. Bake at 350° for 15 minutes or until lightly browned.