I’ve made a million sweet potato pies with and without marshmallows over the years for Thanksgiving. While marshmallows look nice on top of a sweet potato pie, they’ve always been too sweet for me to eat.
So with this being my first year hosting Thanksgiving, I set out to find a new way to make them. And, after trying it this way, I’m always going to make it with meringue! It’s creamier, a little sweet (but not too sweet) and adds just the right amount of slightly crunchy texture to the much needed mushy food. This is definitely a keeper!
Stuffed Sweet Potatoes with Toasted Meringue
- 4 medium-sized sweet potatoes
- 1 (1-inch) piece fresh ginger, peeled and grated
- 5 tablespoons whole milk
- 3 tablespoons unsalted butter, softened and cut into pieces
- 1 teaspoon plus 1/8 tsp. kosher salt, divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 2 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1/4 cup powdered sugar
- Preheat oven to 400 degrees. Pierce potatoes all over with a fork, and place on a lined baking sheet. Bake until tender, about 1 hour. Let stand on baking sheet at room temperature until cool enough to handle, about 15 minutes.
- Cut potatoes in half length-wise; carefully scoop potato pulp into a medium bowl, leaving about 1/4 inch pulp around shell. Return potato shells to baking sheet and add ginger, milk, and butter to pulp in bowl. Mash with a potato masher until smooth. Stir in 1 teaspoon salt, nutmeg, and pepper. Spoon mashed potato mixture evenly into potato shells.
- Beat egg whites, cream of tartar, and remaining 1/8 teaspoon salt with a mixer on high speed until foamy, about 20 to 30 seconds. Add powdered sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form, about 2 minutes. Spoon meringue evenly onto potatoes on baking sheet. Bake at 400 degrees until meringue is golden brown, 6 to 7 minutes. Transfer to a platter and serve immediately. Enjoy!