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Meringue-Topped Sweet Potato Casserole

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  10 servings, about 1/2 cup each
This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula.

Make Ahead Tip: Prepare through Step 4; cool, cover and refrigerate for up to 2 days. Reheat, covered, in the microwave on High, before finishing with Steps 5-6.
RECIPE INGREDIENTS
For Sweet Potato Casserole:
2 1/2 pounds  sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
2   large eggs
2 tablespoons  brown sugar
1/4 teaspoon  ground cinnamon
1 tablespoon  canola oil
1 cup  low-fat evaporated milk
1 teaspoon  vanilla extract
1/2 teaspoon  salt
1 8-ounce can  crushed pineapple, undrained
1/2 cup  chopped pecans, toasted (see Tip)
For Meringue Topping:
4 teaspoons  dried egg whites (see Note), reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature
1/4 cup  granulated sugar

Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes A broiler-safe baking dish is one made of metal or earthenware. Glass baking dishes, such as Pyrex, may shatter under the broiler. To make soft peaks, beat egg whites with an electric hand mixer until they are stiff, but still soft enough to curl over when beaters are turned upside down. Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking section of most supermarkets.
Meringue-Topped Sweet Potato Casserole Recipe at Cooking.com
DIRECTIONS
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer and cook until tender, 10 to 15 minutes. Drain well and transfer to a food processor. Process until smooth.


Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) broiler-safe baking dish (see Tip) with cooking spray.


Whisk whole eggs, brown sugar, cinnamon, oil, evaporated milk, vanilla and salt in a large bowl until smooth. Add the sweet potato; whisk until smooth. Stir in pineapple and its juice. Spread the mixture in the prepared baking dish. Sprinkle with pecans.


Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside while you make the topping.


To prepare meringue topping: Position rack in top third of oven; preheat broiler. Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form (see Tip). Beat in granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.


Spoon the meringue into a gallon-size sealable bag. Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner. Pipe the meringue onto the casserole, making marshmallow-size dots. (Alternatively, use a pastry bag fitted with a 1/2-inch tip or spread the meringue over the casserole as if you were frosting a cake). Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2010
Nutrition Facts per Serving
Yield:   10 servings, about 1/2 cup each
Calories: 196
Fat. Total: 7g
Protein: 5g
Carbohydrates, Total: 29g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 46mg
Sodium: 194mg
% Cal. from Fat: 32%
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