Sweet Potato Casserole with Bourbon and Pineapple
Baking and Desserts • European
Description
Sweet Potato Casserole with Bourbon and Pineapple
Ingredients
- Sweet Potato 2½ kg
- Brown Sugar ½ cup
- Bourbon ¼ cup
- Butter 0 oz
- Salt to taste
- Ground Cinnamon 1 teaspoon
- Grated Ginger Root 1 teaspoon
- Ground Nutmeg ½ teaspoon
- Ground clove ½ teaspoon
- Ground Black Pepper a pinch
- Egg white 2 pieces
- Canned Pineapple Chunks 10 oz
- Sugar 1 cup
- Vanilla extract 1 teaspoon
- Egg white 4 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Place the sweet potatoes on a baking sheet and bake until tender, about 1.5 hours. Peel and transfer to a food processor along with the brown sugar, bourbon, butter, 1 teaspoon of salt, cinnamon, ginger, allspice, nutmeg, black pepper, and 2 eggs. Blend the mixture into a puree.
Step 3
Mix the puree with the chopped pineapple. Transfer to a baking dish and bake for about 25 minutes.
Step 4
Meanwhile, bring 1 cup of sugar and ¼ cup of water to a boil over high heat and cook, without stirring, until the sugar and water combine into a syrup. While the syrup is cooking, beat the egg whites with a pinch of salt and vanilla in a large bowl until soft peaks form. Continue beating and slowly pour in the hot syrup. Beat until stiff peaks form.
Step 5
Increase the oven temperature to maximum. Remove the sweet potato dish and spread the meringue over the surface of the casserole. Return to the oven and bake for a few minutes until the tops of the meringue turn brown.
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