INGREDIENTS

INSTRUCTIONS

Yield: 8 servings -MARILYN FRIEMAN (WJFH60B) 2 lb SWEET POTATOES; OR
YAMS ~BAKED 1/4 lb ALMONDS; SLICED 1 c SUGAR 2 EGG WHITES; AT ROOM
TEMP. 5 ORANGES; HALVED, -FRUIT REMOVED 1 ts VANILLA From MOROCCO
PLACE POT. AND ALMONDS IN FOOD PROCESSOR AND PROCESS TILL SMOOTH.  HEAT
IN NON STICK PAN. REMOVE 4 TLB. FROM CUP OF SUGAR AND SET ASIDE.  PLACE
REMAINING SUGAR IN NON STICK FRY PAN. TURN HEAT UP AND LET  SUGAR
BROWN, STIRRING CONSTANTLY. DON'T LET IT BURN TOO MUCH. TRY TO  ACHIEVE
A WARM CARAMEL COLOR. WHEN DONE POUR ALMOST ALL INTO THE HOT  SWEET
POT. MIXTURE. STIR IT QUICKLY BEFORE CARAMEL HARDENS. (IT WILL  HAPPEN
QUICKLY.) PLACE THE PUDDING IN A GLASS PIE PAN, INDIVIDUAL  OVEN PROOF
PANS OR IN SCOOPED OUT ORANGE RINDS. HEAT OVEN TO 350.  PREPARE
MERINGUE. PLACE EGG WHITES IN SMALL MIXING BOWL. MIX AT  HIGHEST SPEED,
UNTIL WHITES ARE FROTHY AND SEMI STIFF PEAKS ARE  FORMED. SLOWLY ADD
REMAINING 4 T.. OF SUGAR. CONTINUE BEATING UNTIL  STIFF PEAKS. STIR IN
VANILLA. TOP THE PUDDING MIXTURE WITH THE  MERINGUE. MAKE PEAKS BY
TOUCHING THE MERINGUE LIGHTLY WITH SPATULA.  BAKE FOR 15 MINUTES UNTIL
THE PEAKS ARE BROWN. REMOVE FROM OVEN.  REHEAT THE REMAINING CARAMEL IN
THE PAN. DRIZZLE THIS OVER THE TOP OF  THE MERINGUE.  MAKES 10 SERVING.
FROM THE ST. PETE. TIMES 4/16/92 THIS SOUNDS SO GOOD  AFTER TYPING I
THINK I'LL TRY IT MYSELF. HOPE YOU LIKE IT LET ME KNOW  IF YOU TRY IT.
:          MARILYN IN ST.PETE. WJFH60B Reformatted by Elaine Radis
Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry
<nlberry@prodigy.net> on Mar 27, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 15.3mg
Sodium: 440.2mg
Potassium: 1270.9mg
Carbohydrates: 43.4g
Fiber: 0g
Sugar: 43.4g
Protein: 28.9g