Recipe - Moroccan Sweet Potato Pudding Topped With Meringue

2 pound Baked sweet potatoes or yams
2 Egg whites at room
temperature
One fourth pound Sliced almonds
Optional: 5 oranges; halved,
fruit removed
1 cup Sugar
1 teaspoon Vanilla extract

From the rfcj newsgroup ...

Preheat oven to 350°F.

Place baked sweet potatoes and almonds in food processor. Process until
smooth. Heat the potato mixture in a nonstick frying pan.

Place One half cup of the sugar in a saucepan. Turn the heat up. Let the sugar
brown, stirring constantly. Be careful it doesn't burn too much. Try to
achieve a warm brown caramel color. When the sugar is properly caramelized,
pour almost all of it into the hot sweetpotato mixture. Stir it in
quickly, because the caramel hardens almost instantly, scraping the sides
and bottom of the pan to include all the sweet potato mixture and as much
of the caramel as possible.

Place the pudding into a glass pie pan, individual ovenproof baking dishes
or scooped out orange rinds.

To prepare the meringue, place the egg whites in a small mixing bowl. Mix
at highest speed, until the whites are frothy and semistiff peaks form
when the beaters are lifted. Slowly beat in the remaining sugar. Continue
beating until the meringue is shiny and the peaks are stiff. Stir in the
vanilla.

Top the pudding mixture with the meringue. Make peaks by touching the
meringue lightly with the spatula. Bake for 15 minutes in 350°F oven, until
the peaks are golden brown. Remove from oven.

Reheat the remaining caramel in the pan. Drizzle this over the top of the
meringue. Serve the dish warm.

From: alotzkar@direct.ca (Albert)

Posted to JEWISHFOOD digest V97 #230 by jefffree@eskimo.com on Aug 12,
1997