8 servings (serving size: 3/4 cup)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Wrap sweet potatoes in foil; bake at 400° for 1 hour or until tender. Let cool slightly; peel.

Step 3

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.

Step 4

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.

Step 5

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. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat well. Spread meringue evenly over sweet potato mixture, sealing to edge of dish. Bake pudding at 400° for 15 minutes or until golden. Place remaining caramelized sugar over low heat until warm and melted (caramel will have hardened); drizzle over meringue. Serve warm.

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