Meringue and Streusel-Topped Sweet Potatoes
If you don't have a pastry bag, simply fill a zip-top plastic bag with the meringue, and snip a corner with kitchen shears. Personalize the meringue design any way you desire.
Sweet potato puree:
8 cups cubed peeled sweet potatoes (about 3 1/4 pounds)
1 cup sweetened dried cranberries, coarsely chopped
1/2 cup half-and-half silk creamer should work
1/3 cup maple syrup
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
4 large egg whites or 2 egg's egg beaters
Cooking spray
Streusel:
2/3 cup chopped pecans
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter, melted margarine
1/4 teaspoon ground cinnamon
Meringue:
4 large egg whites
2 1/3 cups granulated sugar
Preheat oven to 350°.
To prepare sweet potato puree, place sweet potatoes in a stockpot, and cover with water; bring to a boil. Reduce heat, and simmer for 20 minutes or until tender. Drain potatoes; place in a large bowl. Add cranberries and next 7 ingredients (through eggs); beat with a mixer at high speed for 2 minutes or until smooth. Spoon sweet potato puree into a 13 x 9-inch baking dish coated with cooking spray.
To prepare streusel, combine pecans, brown sugar, flour, butter, and 1/4 teaspoon cinnamon. Sprinkle the streusel evenly over sweet potato puree. Bake at 350° for 30 minutes; remove from oven (do not turn oven off).
To prepare meringue, place the egg whites in a large bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (about 4 minutes). Spoon meringue into a pastry bag fitted with a star tip. Pipe meringue in a lattice design over streusel. Bake at 350° for 15 minutes or until lightly browned.
Yield: 16 servings (serving size: 1/2 cup)
CALORIES 267 (26% from fat); FAT 7.6g (satfat 2.3g, monofat 3.1g, polyfat 1.4g); PROTEIN 4.3g; CARBOHYDRATE 46g; FIBER 3.6g; CHOLESTEROL 73mg; IRON 1.1mg; SODIUM 201mg; CALCIUM 53mg;
Cooking Light, DECEMBER 2004
when you get down to it marshmallows would be just fine on top.  But maybe you want to make meringue. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Meringue and streusal-topped sweet potatoes
