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My review
Sweet Potato Puff
Dan
"Creamy, fluffy, rich sweet potatoes with a meringue top. Enjoy sweet potatoes' natural sweetness without drowning it in sugar. This is everyone's favorite. We can't serve Thanksgiving dinner without it!"
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Ingredients
1 h 20 m servings 236 calsOriginal recipe yields 8 servings
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- Metric
Directions
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- Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.
- In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.
- Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.
Nutrition Facts
Per Serving: 236 calories; 10.7 g fat; 31.1 g carbohydrates; 5.5 g protein; 108 mg cholesterol; 204 mg sodium. Full nutrition
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Reviews
Read all reviews 1415 Ratings
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Most helpful positive review
4/9/2011
This recipe works great even with canned sweet potatoes. Just drain them well, and throw them in the mixing bowl. There is NO need for additional sugar.
Most helpful critical review
11/25/2010
This tastes great! However, one key thing was left out- you have to have room temp egg whites. If that had been in the recipe, it would have saved me a little extra work. Maybe you all know th...
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11/25/2010
This tastes great! However, one key thing was left out- you have to have room temp egg whites. If that had been in the recipe, it would have saved me a little extra work. Maybe you all know th...
4/9/2011
This recipe works great even with canned sweet potatoes. Just drain them well, and throw them in the mixing bowl. There is NO need for additional sugar.
12/11/2009
Delicious. I added some brown sugar to the layer of walnuts because I was afraid it wasn't going to be sweet enough. I got compliments on this dish at Thanksgiving.
12/28/2009
This was INCREDIBLY GOOD 10 Stars. My husband said "Restaurant Quality" I followed the recipe exactly as posted. The only complaint I have is that it is quite a small quantity. I did not bake it...
11/29/2010
Made this for Thanksgiving this year, and got lots of good reviews :) It was yummy. There was some confusion, however, as to if it was to be served hot or cold... we went the hot route, but by t...
11/13/2011
Was a good dish to bring to a Thanksgiving potluck, got a lot of interest. Only thing I might want it a little sweeter.