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Ingredients
2 tablespoons butter melted
4 large egg whites
2 large eggs
2 tablespoons flour all-purpose
2.3 cups granulated sugar
0.3 teaspoon ground cinnamon
0.5 teaspoon ground cinnamon
0.5 cup half-and-half
0.5 cup brown sugar light packed
0.5 teaspoon peppermint flavoring
0.3 cup maple syrup
0.7 cup pecans chopped
1 teaspoon salt
3.3 pounds sweet potatoes cubed peeled
1 cup cranberries dried sweetened coarsely chopped
1 teaspoon vanilla extract
Equipment
bowl
oven
pot
blender
baking pan
pastry bag
Directions
Preheat oven to 35
To prepare sweet potato puree, place sweet potatoes in a stockpot, and cover with water; bring to a boil. Reduce heat, and simmer for 20 minutes or until tender.
Drain potatoes; place in a large bowl.
Add cranberries and next 7 ingredients (through eggs); beat with a mixer at high speed for 2 minutes or until smooth. Spoon sweet potato puree into a 13 x 9-inch baking dish coated with cooking spray.
To prepare streusel, combine pecans, brown sugar, flour, butter, and 1/4 teaspoon cinnamon.
Sprinkle the streusel evenly over sweet potato puree.
Bake at 350 for 30 minutes; remove from oven (do not turn oven off).
To prepare meringue, place the egg whites in a large bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (about 4 minutes). Spoon meringue into a pastry bag fitted with a star tip. Pipe meringue in a lattice design over streusel.
Bake at 350 for 15 minutes or until lightly browned.
