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Sweet Potato Casserole with Bourbon and Pineapple

November 16, 2012

SERVES 12-16

INGREDIENTS5? lb. sweet potatoes
? cup dark brown sugar
? cup bourbon
4 tbsp. unsalted butter, melted
1? tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. ground ginger
? tsp. ground allspice
? tsp. freshly grated nutmeg
? tsp. ground black pepper
2 eggs
1 8-oz. can crushed pineapple
1 cup sugar
1 tsp. vanilla extract
4 egg whites

INSTRUCTIONS1. Heat oven to 350. Place potatoes on a foil-lined baking sheet; bake until tender, about 1? hours. Peel and transfer to a food processor along with brown sugar, bourbon, butter, 1 tsp. salt, cinnamon, ginger, allspice, nutmeg, pepper, eggs, and pineapple; puree. Transfer to a 9" x 13" baking dish; bake until heated through, about 25 minutes.

2. While casserole bakes, bring sugar, and ? cup water to a boil in a 1-qt. saucepan over high heat; attach a candy thermometer to the side of the pan, and cook, without stirring, until syrup reaches 250. Meanwhile, place remaining salt, vanilla, and egg whites in a large bowl; beat on medium-high speed of a hand mixer until soft peaks... Get the recipe >>

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