Caramelized Sweet Potato Pudding

Ingredients

• 0.5 cup almonds sliced
• 2  egg whites at room temperature ()
• 0.3 cup sugar 
• 0.8 cup sugar 
• 2 pounds sweet potatoes 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• frying pan
• oven
• blender
• aluminum foil

Directions

1. Preheat oven to 40
2. Wrap sweet potatoes in foil; bake at 400 for 1 hour or until tender.
3. Let cool slightly; peel.
4. Combine sweet potatoes and almonds in a food processor; process until smooth. Spoon sweet potato mixture into a large nonstick skillet; keep warm over low heat.
5. Place 3/4 cup sugar in a medium nonstick skillet. Cook over medium-high heat 5 minutes or until sugar is golden. Immediately pour three-fourths of caramelized sugar into warm sweet potato mixture, stirring constantly. Set the remaining caramelized sugar aside.
6. Spoon sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray; set aside. Beat egg whites at high speed of a mixer until foamy.
7. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
8. Add vanilla; beat well.
9. Spread meringue evenly over sweet potato mixture, sealing to edge of dish.
10. Bake pudding at 400 for 15 minutes or until golden.
11. Place remaining caramelized sugar over low heat until warm and melted (caramel will have hardened); drizzle over meringue.
12. Serve warm.