Meringue-Topped Sweet Potato Casserole Makes: 10 servings, about 1/2 cup each Active time: 30 minutes Total: 11/4 hours To make ahead: 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. Heart Health Diabetes Weight Loss Gluten Free This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. You can pipe the meringue topping or simply spread it with a rubber spatula. Sweet Potato Casserole 21/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks 2 large eggs 2 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1 tablespoon canola oil 1 cup low-fat evaporated milk 1 teaspoon vanilla extract 1/2 teaspoon salt 1 8-ounce can crushed pineapple, undrained 1/2 cup chopped pecans, toasted (see Tips) Meringue Topping 4 teaspoons dried egg whites (see Note), reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature 1/4 cup granulated sugar 1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer and cook until tender, 10 to 15 minutes. Drain well and transfer to a food processor. Process until smooth.
2. Preheat oven to 350°F. Coat an 8-inchsquare (or similar 2-quart) broiler-safe baking dish (see Tips) with cooking spray. 3. Whisk whole eggs, brown sugar, cinnamon, oil, evaporated milk, vanilla and salt in a large bowl until smooth. Add the sweet potato; whisk until smooth. Stir in pineapple and its juice
