Rating: 3.05 stars
61 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 38
  • 2 star values: 7
  • 1 star values: 4
  • 61 Ratings

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Martha Stewart Living, November 2014

Gallery

Credit: John Kernick

Recipe Summary

prep:
25 mins
total:
2 hrs 35 mins
Servings:
12
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Ingredients

Sweet Potatoes
Meringue

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

61 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 38
  • 2 star values: 7
  • 1 star values: 4