Tropical Sweet Potato Casserole

 

This casserole is GOOD (and even better in the days to come, if it lasts that long)! The meringue is the perfect substitute for marshmallows and the pineapples actually make it very reminiscent of ambrosia salad. One word of advice though, watch the meringue very, very carefully when you broil it, otherwise it will turn out a bit charred (as seen in the picture), but its still great especially if you like burnt marshmallows. 

 

Ingredients:
Main Part:

• 4 medium sweet potatoes baked and peeled
• 2 large eggs
• 2 tablespoons date syrup
• 2 tablespoon ground cinnamon
• 1/8 tsp nutmeg
• 1 tablespoon melted butter
• 1 cup low-fat milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup of fresh or frozen pineapple
• 2 medium oranges peeled and de-seeded
• 1/2 cup chopped pecans, toasted

Meringue Topping:

•  3 large pasteurized egg whites, at room temperature
• 1/4 cup date syrup
• 1 tsp vanilla extract
• ¼ tsp cream of tartar

Preparation:

1. Preheat oven to 350°F. Grease an 9*13-inch-pan
2. Whisk whole eggs, date syrup, cinnamon, nutmeg, butter, milk, vanilla and salt in a large food processor (or blender) until smooth. Add the sweet potato; mix until smooth. Blend in pineapple and oranges. Spread the mixture in the prepared baking dish. Sprinkle with pecans.
3. Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside while you make the topping.
4. To prepare meringue topping: Position rack in top third of oven; preheat broiler. Beat egg whites, vanilla and cream of tartar in a medium bowl with an electric mixer at high speed until soft peaks form. Gently fold in the date syrup
5. Spoon and spread the meringue on top of the casserole. Broil until lightly browned, WATCHING VERY CAREFULLY to prevent burning, 30 to 90 seconds, until golden brown.