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Sweet Potatoes with Meringue

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 10
  • 20 min
  • 70 min
  • $$
Gatheredtable
adapted from The Sunset Cookbook

Ingredients

  • 4 pounds sweet potatoes, peeled and cut into 1/4 inch slices
  • 4 egg whites
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract

Directions

Prep: 1. Peel and cut sweet potatoes. 2. Separate egg whites from yolk. Make: 1. Preheat oven to 375. 2. Butter an 8-inch square pan baking pan. 3. Arrange sweet potato slices in layers, sprinkling with salt, pepper, and thyme as you go. 4. Cover with foil and bake until tender, 45-90 minutes. 5. Meanwhile, over high heat, bring 1 cup water to boil in medium pot. Reduce to simmer. 6. Put egg whites and cream of tartar in a rimmed metal bowl just big enough to rest on rim of pot. 7. Set bowl over pot and whisk egg whites constantly until hot but not cooking, 3-5 minutes. 8. Remove from heat and beat with a mixer until firm peaks form. Sprinkle in sugar and vanilla and beat into stiff, shiny peaks. 9. Spread over cooked sweet potatoes and broil 6 inches from heat until browned. Serve.

Notes

Can be made a day ahead! Save step 9 until you are just about ready to serve. Bring to room temperature and reheat sweet potatoes in a oven heated to 375, about 15 minutes.

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