Meringue-Topped Sweet Potato Casserole
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.
10 servings, about 1/2 cup each
1 1/4 hours
Sweet Potato Casserole
- 2 1/2pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
- 2large eggs
- 2tablespoons brown sugar
- 1/4teaspoon ground cinnamon
- 1tablespoon canola oil
- 1cup low-fat evaporated milk
- 1teaspoon vanilla extract
- 1/2teaspoon salt
- 18-ounce can crushed pineapple, undrained
- 1/2cup chopped pecans, toasted
- 4teaspoons dried egg whites, reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature
- 1/4cup granulated sugar
- 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 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. 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.
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. The whites are considered “stiff” peaks when they remain stiff and upright.
For the best flavor, toast nuts and seeds before using in a recipe. To toast seeds, sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. To toast whole nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked eggs. They are also convenient in recipes calling for egg whites because there is no waste.
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.
Per serving (recipe makes 10 servings, about 1/2 cup each)
|Mono Saturated Fat||3g|