Sweet Potato Casserole

4 or 5 medium sized sweet potatoes - baked, peeled and mashed

1 cup golden raisins - soaked in 1/2 cup  Bourbon (optional)

1 cup chopped pecans - slightly toasted

1/2 stick butter melted

2 eggs - beaten well

1/2 cup evaporated milk or cream

1/2 cup granulated sugar

1 teaspoon grated orange zest

juice of one orange

1/2 cup light brown sugar

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

Combine all of these ingredients and placed into a buttered casserole.  Bake for 25 minutes in a 350 degree oven.  Remove from oven and cover generously with Italian Meringue (recipe follows) and return to the oven on broil until the meringue is golden brown. 

Italian Meringue

1 cup granulated sugar

1/3 cup  water

1/4 teaspoon cream of tarter

5 large egg whites at room temperature

In a small saucepan add the water and sugar. Swirl the water gently over the sugar to wet and dissolve.  Stir gently and continue to cook until the mixture reaches the soft ball stage. (235 to 240 degrees if using a candy thermometer.) Brush down sides with water if granules stick to the side of the saucepan to prevent crystallization.

Beat egg whites until frothy and add the cream of tarter. Continue to beat until on medium speed until soft peaks form. With the mixer running, carefully add the sugar mixture to the bowl of beaten egg whites in a slow thin stream.

Cook's Note: This meringue can and should be used for any recipe that calls for meringue when shrinkage is an issue.  I also use this as frosting for my coconut cake.  Remember the hot sugar mixture cooks the egg whites. Also, this sweet potato filling and meringue produces the best sweet potato pie you've ever eaten when it's put into an unbaked pie shell and baked.

 from the Southern Kitchen of
Rose Abrams