Instructions:
Yield: 8 servings -MARILYN FRIEMAN (WJFH60B) 2 lb SWEET POTATOES; OR YAMS BAKED 1/4 lb ALMONDS; SLICED 1 c SUGAR 2 EGG WHITES; AT ROOM TEMP. 5 ORANGES; HALVED, -FRUIT REMOVED 1 ts VANILLA From MOROCCO PLACE POT. AND ALMONDS IN FOOD PROCESSOR AND PROCESS TILL SMOOTH. HEAT IN NON STICK PAN.

REMOVE 4 TLB. FROM CUP OF SUGAR AND SET ASIDE. PLACE REMAINING SUGAR IN NON STICK FRY PAN. TURN HEAT UP AND LET SUGAR BROWN, STIRRING CONSTANTLY. DONT LET IT BURN TOO MUCH. TRY TO ACHIEVE A WARM CARAMEL COLOR. WHEN DONE POUR ALMOST ALL INTO THE HOT SWEET POT. MIXTURE. STIR IT QUICKLY BEFORE CARAMEL HARDENS. (IT WILL HAPPEN QUICKLY.) PLACE THE PUDDING IN A GLASS PIE PAN, INDIVIDUAL OVEN PROOF PANS OR IN SCOOPED OUT ORANGE RINDS. HEAT OVEN TO 350.

PREPARE MERINGUE. PLACE EGG WHITES IN SMALL MIXING BOWL. MIX AT HIGHEST SPEED, UNTIL WHITES ARE FROTHY AND SEMI STIFF PEAKS ARE FORMED. SLOWLY ADD REMAINING 4 T.. OF SUGAR. CONTINUE BEATING UNTIL STIFF PEAKS. STIR IN VANILLA. TOP THE PUDDING MIXTURE WITH THE MERINGUE. MAKE PEAKS BY TOUCHING THE MERINGUE LIGHTLY WITH SPATULA. BAKE FOR 15 MINUTES UNTIL THE PEAKS ARE BROWN. REMOVE FROM OVEN. REHEAT THE REMAINING CARAMEL IN THE PAN. DRIZZLE THIS OVER THE TOP OF THE MERINGUE.

MAKES 10 SERVING.

FROM THE ST. PETE. TIMES 4/16/92 THIS SOUNDS SO GOOD AFTER TYPING I THINK ILL TRY IT MYSELF. HOPE YOU LIKE IT LET ME KNOW IF YOU TRY IT.

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