Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Sweet-Potato Puree with Toasted Meringue 3.1 (62) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 25 mins Total Time: 2 hrs 35 mins Servings: 12 Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli). Ingredients Sweet Potatoes 4 ½ pounds sweet potatoes (about 6 medium), preferably Garnet or Jewel 1 ½ sticks unsalted butter, room temperature, plus more for baking dish ⅓ cup maple syrup, preferably grade A 1 ½ teaspoons ground ginger ¾ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon freshly ground white pepper 1 ¾ teaspoons coarse salt Meringue 6 large egg whites, room temperature ⅛ teaspoon cream of tartar ⅛ teaspoon coarse salt 1 ½ cups sugar Directions Sweet potatoes: Preheat oven to 350 degrees. Prick each potato in several places with the tines of a fork. Bake until very soft, 1 to 1 1/2 hours, depending on size. Let stand until cool enough to handle. Butter a 9-by-13-inch baking dish. Halve potatoes, scoop out flesh, and transfer to a food processor; puree until smooth. Add butter, syrup, ginger, cinnamon, nutmeg, white pepper, and salt; pulse to combine. Transfer to prepared dish, cover, and bake until hot, about 10 minutes. Meringue: Meanwhile, beat egg whites, cream of tartar, and salt on low speed until frothy, about 30 seconds. Increase speed to high; beat until soft peaks form, about 1 minute. Gradually add sugar, beating until thick, glossy peaks form, about 5 minutes. Spoon meringue evenly over potatoes. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately. Rate it Print