This puppy comes to you courtesy of Marion L. Bell, of the Metropolitan Hospital Center and the Go Green East Harlem Cookbook, edited by Manhattan Borough President Scott Stringer, which is filled with recipes by East Harlem residents. I did not choose it because of the name, but I could have. Thankfully, it’s also delicious, so you’re welcome.
- 3 sweet potatoes or yams
- 3 large eggs, whites separated and yolks discarded
- 1/4 cup condensed milk
- 1/4 cup honey
- 3/4 tablespoon pure vanilla extract
- 1/4 tablespoon ground cinnamon
- 1/8 tablespoon ground nutmeg
- 7 ounces chunky pineapple in juices
- 1/2 cup sugar
- 1/2 cup cinnamon applesauce
- 1/4 cup raisins
- 1/4 cup shredded coconut
- Rinse and clean sweet potatoes or yams. Do not peel.
- In a large uncovered pot, cover the potatoes with cold water, bring to a boil, and cook until a fork slides in easily, about 45 minutes. (Cutting potatoes in half or using two pots reduces cooking time.)
- Drain potatoes and let them cool until you can comfortably handle them. Gently pinching the tips of the potatoes, slip and slide off the skin, and place the pulp in a large mixing bowl. Mash until smooth, removing any stringy pieces.
- Add 1/4 cup of the egg whites (reserving the rest), all the other liquid ingredients, and the powdered spices. Mix thoroughly. Add fruit and its jiuce, raisins, and coconut. Blend with a spatula.
- Using an electric blender set at high, mix the reserved egg whites until they turn white, fluffy, and stiff.
- Pour potato mixture into 9-by-9-inch casserole dish, greased or sprayed lightly with Pam. Using a spatula, fold and turn the beaten egg whites on top of the potato mixture but do not mix or blend. Over-mixing will stop the egg whites from rising in the oven.
- Bake alone in the oven at 350°F for 45-50 minutes. Let cool on the stove top. Serve warm, as a side dish or for dessert.
Serves 6-8. Enjoy!