This not-too-sweet marshmallow-like topping complements the savory notes in the sweet potatoes perfectly.
For the sweet potato mash:
4 pounds sweet potatoes
1¼ teaspoons salt
¼ teaspoon pepper
½ teaspoon cinnamon
Pinch freshly ground nutmeg
For the meringue:
3 egg whites
½ cup granulated sugar
½ teaspoon cream of tartar
Nutritional information per serving (about 1 cup): Calories 266 (1% from fat)
• carb. 63g • sugar 21g • pro. 6g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 166mg • calc. 80mg • fiber 8g
Bake or boil sweet potatoes until very tender. Put the flesh of the hot, cooked sweet potatoes into a large mixing bowl. Insert the mashed potato attachment into the hand blender. Select High and evenly mash the sweet potatoes using a gentle up-and-down motion. Add the salt, pepper, cinnamon and nutmeg to the bowl and continue mashing until ingredients are incorporated. Transfer to a 1¼-quart baking dish.
In a separate clean, large mixing bowl, combine egg whites, sugar and cream of tartar. Remove the mashed potato attachment and insert the whisk attachment. Select Low and whisk meringue ingredients together, gradually increasing speed to Medium, until the mixture has tripled in volume and medium peaks have been achieved, about 3 minutes. Evenly spread mixture over sweet mashed potatoes.
Broil on High until meringue becomes lightly golden, about 1½ to 2 minutes.