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Gallery Sweet-Potato Puree with Toasted Meringue Credit: John Kernick Recipe Summary prep: 25 mins total: 2 hrs 35 mins Servings: 12
Ingredients Sweet Potatoes 4 1/2 pounds sweet potatoes (about 6 medium), preferably Garnet or Jewel 1 1/2 sticks unsalted butter, room temperature, plus more for baking dish 1/3 cup maple syrup, preferably grade A 1 1/2 teaspoons ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground white pepper 1 3/4 teaspoons coarse salt Meringue 6 large egg whites, room temperature 1/8 teaspoon cream of tartar 1/8 teaspoon coarse salt 1 1/2 cups sugar
Gallery Sweet-Potato Puree with Toasted Meringue Credit: John Kernick
Recipe Summary prep: 25 mins total: 2 hrs 35 mins Servings: 12
Gallery
Sweet-Potato Puree with Toasted Meringue Credit: John Kernick
Sweet-Potato Puree with Toasted Meringue
Credit: John Kernick
Sweet-Potato Puree with Toasted Meringue
Recipe Summary prep: 25 mins total: 2 hrs 35 mins Servings: 12
Recipe Summary
prep: 25 mins total: 2 hrs 35 mins
Servings: 12
prep: 25 mins
total: 2 hrs 35 mins
prep:
25 mins
total:
2 hrs 35 mins
Servings: 12
12
Ingredients
Ingredients
4 1/2 pounds sweet potatoes (about 6 medium), preferably Garnet or Jewel 1 1/2 sticks unsalted butter, room temperature, plus more for baking dish 1/3 cup maple syrup, preferably grade A 1 1/2 teaspoons ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground white pepper 1 3/4 teaspoons coarse salt
6 large egg whites, room temperature 1/8 teaspoon cream of tartar 1/8 teaspoon coarse salt 1 1/2 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.
Reviews
Add Rating & Review 63 Ratings 5 star values: 6 4 star values: 8 3 star values: 38 2 star values: 7 1 star values: 4
Reviews
Add Rating & Review 63 Ratings 5 star values: 6 4 star values: 8 3 star values: 38 2 star values: 7 1 star values: 4
Add Rating & Review
63 Ratings 5 star values: 6 4 star values: 8 3 star values: 38 2 star values: 7 1 star values: 4
63 Ratings 5 star values: 6 4 star values: 8 3 star values: 38 2 star values: 7 1 star values: 4
63 Ratings 5 star values: 6 4 star values: 8 3 star values: 38 2 star values: 7 1 star values: 4
5 star values: 6 4 star values: 8 3 star values: 38 2 star values: 7 1 star values: 4
All Reviews for Sweet-Potato Puree with Toasted Meringue
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sweet-Potato Puree with Toasted Meringue
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
