SWEET POTATO WITH MERINGUE TOPPING
sweet potato with meringue
(or marshmallows)
8-10 servings, 75 minutes
Ingredients:
6-8 medium sweet potatoes
1 cup butter
1/3 cup maple syrup
1/2 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt
Pepper
Meringue:
6 egg whites (at room temp)
1/8 tsp cream of tartar
1/2 cup sugar
The Blistered Peppers Take:
Listen we love the marshmallow topping, and it is a great option if you find yourself overwhelmed by the thought of adding one more step to your thanksgiving cooking list. But if you’re like us and want to change it up, maybe elevate the dish a bit, then throw out the marshmallows and make some meringue. It’s so much tastier and looks very impressive too!
Steps:
Set oven to 400 degrees. Prep the sweet potatoes: poke each potato a few times with a fork or knife so they’re able to breath. When oven has heated, bake the potatoes until tender, approximately 40 minutes.
Alternate option: boil the potatoes until tender. However, I find roasting gives more flavor.
Allow the potatoes to cool down so you’re able to easily handle them. Remove the skin from each potato, it should fall off pretty easily. Scoop the flesh into a large mixing bowl.
Add butter, maple syrup, cinnamon, nutmeg, salt & pepper, and maybe a few tablespoons of milk (can use oat, almond, soy, etc.). Mix until smooth. Place in a baking dish and bake again for 10 minutes.
Meanwhile in a separate bowl, using a handheld or standing mixer, whisk the egg whites, cream of tartar, and 1/8 tsp of salt on high speed for approximately 1 minute. Slowly add the sugar and continue whisking until stiff peaks begin to form, approximately 5 minutes.
Spread the meringue mixture a top the potato filled baking dish. Place in the oven on broil - keep a very close eye! It’ll only take a minute for the top to brown and once it does, it will burn quickly so you’ll need to remove it ASAP.
Alternatively, you can use a kitchen torch to crisp the top of the meringue.
