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Author: Gramma

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• Preheat oven to 350F.
  
• Place baked sweet potatoes and almonds in food processor. Process
  until smooth. Heat the potato mixture in a non-stick frying pan.
  
• Place 1/2 cup of the sugar in a saucepan. Turn the heat up. Let the
  sugar brown, stirring constantly. Be careful it doesn't burn too
  much. Try to achieve a warm brown caramel color. When the sugar is
  properly caramelized, pour almost all of it into the hot sweet-potato
  mixture. Stir it in quickly, because the caramel hardens almost
  instantly, scraping the sides and bottom of the pan to include all
  the sweet potato mixture and as much of the caramel as possible.
  
• Place the pudding into a glass pie pan, individual ovenproof baking
  dishes or scooped out orange rinds.
  
• To prepare the meringue, place the egg whites in a small mixing bowl.
  
• Mix at highest speed, until the whites are frothy and semi-stiff
  peaks form when the beaters are lifted. Slowly beat in the remaining
  sugar. Continue beating until the meringue is shiny and the peaks are
  stiff. Stir in the vanilla.
  
• Top the pudding mixture with the meringue. Make peaks by touching
  the meringue lightly with the spatula. Bake for 15 minutes in 350F
  oven, until the peaks are golden brown. Remove from oven.
  
• Reheat the remaining caramel in the pan. Drizzle this over the top of
  the meringue. Serve the dish warm.