Meringue-Topped Sweet Potato Casserole
"This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula. Make Ahead Tip: Prepare through Step 4; cool, cover and refrigerate for up to 2 days. Reheat, covered, in the microwave on High, before finishing with Steps 5-6...."
INGREDIENTS
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For Sweet Potato Casserole:
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2 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
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2 large eggs
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2 tablespoons brown sugar
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1/4 teaspoon ground cinnamon
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1 tablespoon canola oil
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1 cup low-fat evaporated milk
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1 8-ounce can crushed pineapple, undrained
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1/2 cup chopped pecans, toasted (see Tip)
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For Meringue Topping:
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4 teaspoons dried egg whites (see Note), reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature
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1/4 cup granulated sugar
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Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes A broiler-safe baking dish is one made of metal or earthenware. Glass baking dishes, such
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