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 might pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula.
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.
Add the sweet potato; whisk until smooth.
Stir in pineapple and its juice.
Spread the mixture in the prepared baking dish.
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 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.
Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds.
Reheat, covered, in the microwave on High, before finishing with Steps 5-6.
Glass baking dishes, such as Pyrex, may shatter under the broiler.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
