Sweet Potato Praline Souffle
6 pounds sweet potatoes
1 tablespoon cane syrup
1/3 cup sweetened condensed milk
1 cup butter, softened
2 tablespoons light brown sugar
1/2 orange, juiced
1 lemon, zested
1/2 lemon, juiced
1/4 teaspoon cinnamon sugar
1 pinch ground nutmeg
1 cup raisins
2 cups pecans, chopped
8 ounces large pralines, broken up
Italian Meringue (see recipe)
Bake sweet potatoes in a preheated 350ºF oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture. Transfer mixture to a 2 1/2 quart glass baking dish. Bake in a preheated 350ºF oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown. Yield: 12 servings.
Italian Meringue
1 cup superfine sugar
1/3 cup water
5 egg whites, room temperature
1/4 teaspoon cream of tartar
In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240ºF). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form. With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
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