Description
Featuring toasted pumpkin pie-spiced meringue.
Ingredients
- Purple Sweet Potato
- Whole Milk
- Unsalted Butter
- Salt & Freshly Ground Black Pepper
- Egg Whites
- Sugar
- Kosher Salt
- Vanilla Extract
- Pumpkin Pie Spice
Instructions
- Place sweet potatoes in a large saucepan and cover with cold water by 2 inches
- Salt generously
- Bring to a boil, then reduce heat to a simmer and cook until sweet potatoes are easily pierced with the
- Meanwhile, combine egg whites, sugar, and salt in the heatproof bowl of a stand mixer set over a pan of simmering water
- Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved
- Attach the bowl to a mixer fitted with the whisk attachment
- Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form
- Continue mixing until meringue is fluffy and glossy and completely cool, 10-15 minutes
- Add vanilla and pumpkin pie spice and mix on low just until combined
- Transfer meringue to a disposable piping bag fitted with a 1a wilton decorating
- When sweet potatoes have finished cooking, drain, then return to pan
- Heat over medium, stirring, until any remaining liquid has evaporated and a thin film covers bottom of pan, about 2 minutes
- Remove pan from heat
- Add milk and butter and mash until smooth
- Season to taste with salt and pepper
- Transfer mashed sweet potatoes to a buttered 8×8 square baking dish
- Using the meringue, pipe a checkerboard pattern onto the potatoes
- Toast meringue with a kitchen torch, or place under a broiler, until peaks are toasted and golden and serve