We may try to recreate all of these dishes at home at some point, but the easiest, and the most appropriate for this month, were the simple but clever baked sweet potatoes with maple meringue topping. Although I know that realistically, anyone who is cooking Thanksgiving dinner tomorrow has had their menu set for weeks and is not looking for last minute additions to their very long to-do list, these baked sweet potatoes would theoretically be a great addition to a Thanksgiving menu. They are super easy – just bake the potatoes, whip the egg whites, and broil just before serving – and they capture the much-loved flavors of sweet potato casserole without as much added sugar or fat.
Baked Sweet Potatoes with Maple-Meringue Topping
Serves 4.
- 4 small sweet potatoes
- 2 egg whites
- pinch cream of tartar
- 1/2 c. maple syrup
- Preheat the oven to 375°F. Wash the potatoes and poke all over with a fork. Place on a foil-lined baking sheet and bake until tender, about 40 minutes to 1 hour depending on the size of the potato. Flip the potatoes halfway through, at about 25 minutes.
- Remove the potatoes from the oven and let cool slightly. Cut a lengthwise slit into the tops of the potatoes, and scoop out a small amount of the potato flesh so that there is a shallow, circular hollow on top of each potato.
- To prepare the meringue, beat the egg whites and the cream of tartar on high until soft peaks form. Set whites aside. Place the maple syrup in a small saucepan, and heat over medium heat until just simmering and the temperature is 235°F. While beating the egg whites on high, slowly drizzle the hot maple syrup into the whites, until the meringue is shiny and holds stiff peaks. Spoon or pipe the meringue on top of the sweet potatoes. Broil on high until meringue is golden brown, about 3-5 minutes, or use a pastry torch to cook the meringue only. Serve immediately.
Dining and Cooking