INGREDIENTS

INSTRUCTIONS

From the rfcj newsgroup ...  Preheat oven to 350°F.  Place baked sweet
potatoes and almonds in food processor. Process  until smooth. Heat the
potato mixture in a non-stick frying pan.  Place 1/2 cup of the sugar
in a saucepan. Turn the heat up. Let the  sugar brown, stirring
constantly. Be careful it doesn't burn too  much. Try to achieve a warm
brown caramel color. When the sugar is  properly caramelized, pour
almost all of it into the hot sweet-potato  mixture. Stir it in
quickly, because the caramel hardens almost  instantly, scraping the
sides and bottom of the pan to include all  the sweet potato mixture
and as much of the caramel as possible.  Place the pudding into a glass
pie pan, individual ovenproof baking  dishes or scooped out orange
rinds.  To prepare the meringue, place the egg whites in a small mixing
bowl.  Mix at highest speed, until the whites are frothy and semi-stiff
peaks form when the beaters are lifted. Slowly beat in the remaining
sugar. Continue beating until the meringue is shiny and the peaks are
stiff. Stir in the vanilla.  Top the pudding mixture with the meringue.
Make peaks by touching the  meringue lightly with the spatula. Bake for
15 minutes in 350°F oven,  until the peaks are golden brown. Remove
from oven.  Reheat the remaining caramel in the pan. Drizzle this over
the top of  the meringue. Serve the dish warm.  From:
alotzkar@direct.ca (Albert)  Posted to JEWISH-FOOD digest V97 #230 by
jefffree@eskimo.com on Aug  12, 1997

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