Sweet Potatoes with Meringue

Jim Henkens; Karen Shinto

By using meringue instead of marshmallows, Maria Hines adds a sophisticated twist to this holiday favorite. Prep and Cook Time: 1 3/4 hours. Notes: You can make this recipe through step 1 up to a day in advance, covering and chilling the cooked sweet potatoes. Before proceeding with step 2, bring potatoes to room temperature, then reheat in a 375° oven until hot, about 15 minutes.

Yield: Makes 10 to 12 servings
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Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 3%
  • Protein: 3g
  • Fat: 0.5g
  • Saturated fat: 0.2g
  • Carbohydrate: 35g
  • Fiber: 3.3g
  • Sodium: 180mg
  • Cholesterol: 0.4mg

Ingredients

  • 4 pounds orange sweet potatoes (often labeled "yams")
  • 1/2 teaspoon butter for pan
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh thyme
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract

Preparation

  1. 1. Preheat oven to 375°. Peel sweet potatoes and cut into 1/4-in. slices. Butter an 8- by 8-in. pan and arrange slices in layers, sprinkling with salt, pepper, and thyme as you go. Cover with aluminum foil and bake potatoes until they are tender when pierced with a fork, 45 to 90 minutes.
  2. 2. Over high heat, bring 1 cup water to a boil in a medium pot. Reduce heat to maintain a simmer. Put egg whites and cream of tartar in a rimmed metal bowl just big enough to fit into pot over water. Set bowl over pot and whisk egg whites constantly until hot but not cooking, 3 to 5 minutes. Take off heat and beat until firm peaks form. Sprinkle in sugar and vanilla and beat into stiff, shiny peaks. Spread over cooked sweet potatoes. Put under a broiler until nicely browned and serve hot.
  3. Note: Nutritional analysis is per serving.
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