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Ingredients
| sweet potatoes: 3.25 lbs |
| half and half cream: 1/2 cup |
| dark brown sugar (packed): 1/2 cup |
| salt: 1 tsp |
| vanilla extract: 1 tsp |
| ground cinnamon: 1/2 tsp |
| eggs: 3 (large) |
| cooking spray |
| pecans (chopped): 2/3 cup |
| light brown sugar (packed): 1/2 cup (packed) |
| all-purpose flour (unsifted): 2 Tbl |
| salted butter: 2 Tbl (melted) |
| ground cinnamon: 1/4 tsp |
| eggs: 4 (whites, large) |
| granulated sugar: 2 1/3 cups |
Meringue and Streusel-Topped Sweet Potatoes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350°F.
- For sweet potatos: Wash and pierce sweet potatoes and microwave until soft.
- When cool, split skin and peel off.
- Place in mixing bowl with remaining 6 ingredients (through eggs) and beat at high speed for 2 minutes or until smooth.
- Spoon into a 13 x 9-inch baking dish coated with cooking spray.
- For Streusel: Combine streusel ingredients and sprinkle evenly over sweet potatoes.
- Bake at 350 for 30 minutes.
- Remove from oven but don't turn oven off yet.
- For Meringue: In clean mixing bowl with clean beaters, beat egg whites at high speed until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- This takes about 4 minutes.
- Spoon meringue into a pastry bag fitted with a star tip and pipe meringue into a lattice design over streusel (or just smooth over top like a pie).
- Bake at 350°F for 15 minutes or until lightly browned.