Since the weather is finally starting to feel like Fall, I've decided to start testing recipes for the holidays. Sweet potatoes are quintessential for Thanksgiving and Christmas. Last year I made sweet potato gratin with pecan streusel, it was pretty delicious but I think sweet potatoes really shine when they're whipped and creamy.
I have always been a fan of baked meringue, it requires minimal ingredients and can be topped with just about anything. I thought why not add this marshmallow-esque topping to some whipped sweet potatoes.
Alex gave me a brûlée torch as a gift on Christmas five years ago, which was the perfect tool for torching this treat, however you could always use your broiler for browning the top.
Whipped Sweet Potatoes
2 lb sweet potatoes
1/2 cup half & half
1 tbsp butter
1/2 tsp salt
Fill a large pot 2/3 with water, bring it to a boil. Meanwhile, peel the sweet potatoes and chop them into 1" pieces. Place the sweet potatoes into the boiling water. Allow them to boil for 20-25 minutes, or until they are fork tender. Drain the potatoes.
Next, place the potatoes into a large mixing bowl along with the half & half, butter and salt. Using a hand mixer on medium, whip the potatoes for a few minutes until they're smooth. Place them into a baking dish, and top them with the meringue (recipe below). Finish it off by torching the top of the meringue with a brûlée torch, or under the broiler for a minute or two.
2 egg whites
1 cup confectioner's sugar
1 tbsp maple syrup
1 pinch cinnamon
1 pinch ground ginger
In a medium size mixing bowl, place the egg whites. Using a hand mixer, mix them on high until they're frothy. Then proceed by adding about a tablespoon of confectioner's sugar at a time, while beating the mixture on medium-high speed. After you've added all of the sugar, add in the maple syrup, cinnamon and ginger. Continue to whip the mixture for 5-10 minutes, or until it forms stiff peaks (similar to whipped cream).