Sweet Potatoes with Meringue

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.

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

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 155Calories from Fat 3

% Daily Value *
Total Fat 0.5g1%

Saturated Fat 0.2g1%
Cholesterol 0.4mg1%
Sodium 180mg8%
Total Carbohydrate 35g12%

Dietary Fiber 3.3g14%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Sweet Potatoes with Meringue