Sweet Potato Casserole with Bourbon and Pineapple

I made this for our Thanksgiving this year and it turned out really good. The flavor is really nicely balanced and it’s not like the traditional potatoes that are overly sweet. Give these a try for a side dish for the next dinner you host you won’t be disappointed!

Sweet Potato Casserole with Bourbon and Pineapple

(Adapted from Saveur)

 

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5½ lb. sweet potatoes

½ cup dark brown sugar

¼ cup bourbon

4 tbsp. unsalted butter, melted

1½ tsp. kosher salt

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground allspice

½ tsp. freshly grated nutmeg

½ 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 1½ 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 ¼ 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.