Sweet Potatoes — Cinnamon Meringue

3 lbs. sweet potatoes
1/2 tsp. kosher salt
1/4 c. light brown sugar
3 egg whites, room temperature
3/4 c. sugar
Pinch of cream of tartar
1 tsp. cinnamon

Pierce potatoes a few times with fork. Roast in 400° oven until tender, about 50 minutes. Let cool enough to handle, then peel and dice. Toss with salt and brown sugar and arrange in two-quart baking dish. Bake, covered, until heated through, about 25 minutes. While potatoes heat, make meringue: In bowl of electric mixer combine egg whites, sugar and cream of tartar; set bowl over pan of simmering water. Whisk until sugar is dissolved and mixture is hot, about three minutes. Transfer to mixer and whip on high until stiff peaks form, about 7 minutes. Stir in cinnamon. Heat broiler to high. Spoon meringue over potatoes and toast under the broiler. Serves 8-10.

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