Sweet Potatoes with Apricots
- 5 cups freshly cooked pureed sweet potatoes
- ½ cup butter
- 4 eggs separated, at room temperature
- ½ cup apricot brandy or brandy
- Black pepper, freshly ground
- Blanched slivered almonds
- 1 cup apricots, mashed with a fork
- ½ cup light cream
- 1-teaspoon cinnamon
- ½ teaspoon salt
- 2 tablespoon grated lemon peel
- 3 tablespoons sugar
Place sweet potatoes in a large mixing bowl, add apricots, butter, cream, egg yolks, cinnamon, apricot brandy, salt, pepper and lemon peel. Thoroughly beat until mixture is smooth (recipe can be done ahead until this point). Spread mixture evenly into buttered 9 X 13 inch casserole (or other shallow casserole). Bake at 400 until heated throughout (about 20 – 30 minutes). About five minutes before the potatoes are done, beat egg whites until stiff, gradually add sugar beating until very stiff, spread meringue over potatoes. Sprinkle almonds on top (or not). Finish cooking.
- Servings: a lot