Meringue and Streusel-Topped Sweet Potatoes

Meringue and Streusel-Topped Sweet Potatoes
Photo by Becky Luigart-Stayner

Ingredients

  • 8 cups cubed peeled sweet potatoes (about 3 1/4 pounds)
  • ½ cup packed light brown sugar
  • Sweet potato puree:
  • 2/3 cup chopped pecans
  • ¼ teaspoon ground cinnamon
  • 2 large eggs
  • Cooking spray
  • + 13 more ingredients
    • 1 teaspoon salt
    • ½ cup half-and-half
    • 2 tablespoons all-purpose flour
    • Meringue:
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • 2 1/3 cups granulated sugar
    • 1/3 cup maple syrup
    • 2 tablespoons butter, melted
    • 4 large egg whites
    • 1 cup sweetened dried cranberries, coarsely chopped
    • Streusel:
    • ½ teaspoon maple flavoring

Preheat oven to 350°. 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 a...

View full recipe at My Recipes

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