Everyone loves candied sweet potatoes, so here’s a sophisticated twist on the marshmallow topping. This dish is sweet, light and airy and has no added sugar. Pure maple syrup and orange juice act as the only sweeteners other than this sugary vegetable. Even though it doesn’t taste healthy, it is. Because this recipe uses a, Italian meringue technique, there is no concern about egg whites. They are cooked in the process. Serves 8.
Sweet Potato Puree with Maple Meringue
Author: Rebecca Cofiño for Mamaguru
Cuisine: American
Move over candied sweet potatoes, there's a new sheriff in town! This Puree is sweet, but with hardly any sugar and the meringue is has a lovely fall touch for the Thanksgiving feast!
Ingredients
- 3 pounds of sweet potatoes
- ¾ cup orange juice
- 1 t freshly grated nutmeg
- 4 egg whites
- ½ cup pure maple syrup
- .
Instructions
- Peel and chop sweet potatoes into small pieces. Steam them in your favorite steamer for about 15-20 minutes, until very soft. Puree them in a food processor with orange juice, nutmeg and a pinch of sea salt. Spoon into a baking/ serving dish. (You can make this a couple of days in advance if you'd like.)
- For the meringue, bring the egg whites to room temperature. Put them in a large bowl and use a mixer with a whisk attachment to beat on a medium-low speed to soft peaks.
- In a small saucepan, heat syrup to between 134-140°. (Use a candy thermometer.) Very slowly drizzle heated syrup into egg whites, while beating on a medium speed. Beat for about another 5 minutes, increasing speed until stiff peaks form. Spoon over the sweet potato puree.
- This step is optional as egg whites were cooked by the syrup. If you want to toast the tips of your meringue put your broiler on high and move your oven rack to just below the heating element. Broil with a watchful eye for 3-5 minutes, until meringue is lightly browned. Alternatively, you could use a kitchen torch. Meringue doesn't hold well, so this should be one of the final touches on your meal. It's divine. Enjoy
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