Sweet Potato Casserole with Bourbon and Pineapple

Baking and Desserts | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Sweet Potato Casserole with Bourbon and Pineapple

Ingredients

Sweet Potato - 2½ kg
Brown Sugar - ½ cup
Bourbon - ¼ cup
Butter - 2.1 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 - 8.8 oz
Sugar - 1 cup
Vanilla extract - 1 teaspoon
Egg white - 4 pieces

Step by Step guide

Step 1

Preheat the oven to 356°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.