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Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 4 c. cooked mashed sweet potatoes
- 1/2 c. heavy cream
- 1 tsp. grated lemon peel
- juice of 1/2 lemon
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1 (3 1/2 oz.) can flaked coconut
- 1/3 c. brown sugar
- 1/3 c. slivered almonds
Method
- Beat potatoes, cream, lemon peel, juice, spices and egg yolks until smooth.
- Reserve 1/3 cup coconut; fold remaining coconut into sweet potato mixture.
- Beat egg whites until soft peaks form; gradually beat in brown sugar to make a stiff meringue.
- Fold into sweet potato mixture.
- Spoon into buttered 2-quart casserole.
- Top with coconut and almonds.
- Bake in moderate oven at 375° for 55 minutes or until inserted knife blade comes out clean.
- Serve warm.
- Makes 8 servings.
