Sweet Potato Casserole with Bourbon and Pineapple
A variation of traditional sweet potato casserole this side gets its depth of flavor from bourbon and pineapple.
Yield: serves 12-16
- 5 1⁄2 lb. sweet potatoes
- 1⁄2 cup dark brown sugar
- 1⁄4 cup bourbon
- 4 tbsp. unsalted butter, melted
- 1 1⁄2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1⁄2 tsp. ground allspice
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄2 tsp. ground black pepper
- 2 eggs
- 1 (8-oz.) can crushed pineapple
- 1 cup sugar
- 1 tsp. vanilla extract
- 4 egg whites
- Heat oven to 350°. Place potatoes on a foil-lined baking sheet; bake until tender, about 1 1⁄2 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.
- While casserole bakes, bring sugar, and 1⁄4 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 form. While beating, slowly drizzle in hot syrup, and beat until meringue is thickened and cooled.
- Heat broiler to high. Spread meringue over casserole; broil until lightly browned, about 2 minutes.