SWEET POTATO CASSEROLE

2½ pounds sweet potatoes, peeled and cut into about 2-inch pieces

2 eggs

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1 tablespoon King’s Butter EVOO plus a drizzle for the casserole dish

1 cup evaporated milk

1 teaspoon vanilla extract

2 tablespoons King’s Cinnamon Pear Balsamic Vinegar

½ teaspoon salt

1 8-ounce can crushed pineapple, with juices

½ cup chopped toasted pecans

 

MERINGUE TOPPING

  • egg whites
  • 1/4 cup granulated sugar

 

DIRECTIONS

Peel sweet potatoes and cut into 2-inch chunks. Place into a large saucepan or stockpot, cover with water and bring to a boil.  Reduce heat and let simmer until chunks are tender, about 10-15 minutes.  Drain potatoes and set aside to cool a bit. Meanwhile, toast the chopped pecans by placing them in a dry skillet over low heat.  Toss occasionally for about 15 minutes (while the potatoes are boiling). Preheat the oven to 350 degrees F. Prepare the casserole dish (8-inch square or similar 2-quart oven safe dish) by brushing a drizzle of the butter EVOO on the bottom and sides. Transfer sweet potatoes to a food processor fitted with a steel blade.  Add the can of crushed pineapple along with its juices.  Pulse in the food processer about 10-15 times and then process until smooth, about 1 minute.  Set aside. In a large bowl, whisk together eggs, evaporated milk, brown sugar, vanilla, cinnamon, Butter EVOO, salt and Cinnamon Pear balsamic vinegar.  Add the sweet potato mixture and stir to combine well. Spread the sweet potato mixture into prepared casserole dish and bake until the edges are slightly bubbling, about 40-45 minutes.  Remove from oven and set aside to cool.

For the meringue topping, pour two egg whites into a clean bowl.  Use a clean electric or stand mixer at high speed until soft peaks begin to form.  Drizzle the granulated sugar into the mixture in a slow steady stream.  Transfer the meringue into a pastry bag or if you don’t have one, use a zipper-locking bag.  Cut about ¼- to ½-inch off one of the bottom corners of the zipper-locking bag. Alternatively, once the meringue is done you can simply spread it over the casserole in the next step. Keeping the oven rack in middle position, turn on your broiler.  Sprinkle the toasted pecans over the baked casserole.  Dot with the meringue across the top, or if not using a pastry bag, spoon on and spread evenly. Place casserole on oven rack under the broiler.  Do not go anywhere.  This will be quick (about 1 minute depending on your broiler) so you’ll want to keep an eye on it.  We left the light on and kept opening the door; which is fine when broiling.  Once the meringue is lightly browned, remove.  Enjoy!

 

MAKES 8-10 SERVINGS