6 pounds sweet potatoes
1 Tablespoon cane syrup
1/3 cup non-fat sweetened condensed milk
2 sticks 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 (about 6) large pralines, broken
1 recipe Italian Meringue, recipe connected by link or press Next
Bake sweet potatoes in a preheated 350º F oven for one hour until fork tender.
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 preheated 350º F for 20 minutes.
Remove from oven and top with meringue.(see LINK or press Next)
Return to oven and broil 7 minutes until the meringue is golden brown.
Yield: 12 servings