• 12servings
  • 50minutes
  • 100calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB9, B12, H, C, D
MineralsIodine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 3 pound(s) sweet potatoes

  2. 2 tablespoon(s) pure maple syrup

  3. 1 tablespoon(s) dark brown sugar

  4. 1 tablespoon(s) fresh lemon juice

  5. 1/8 teaspoon(s) ground allspice

  6. Salt

  7. 3 large egg whites

  8. 1/4 teaspoon(s) cream of tartar

  9. 1/3 cup(s) granulated sugar

Instructions Jump to Ingredients ↑

  1. Prepare the potatoes: Preheat oven to 400 degrees F. Pierce sweet potatoes all over with tip of knife; place in large microwave-safe bowl. Cover with vented plastic wrap and microwave on High 15 to 17 minutes or until very tender when pierced with fork; drain. When cool enough to handle, peel potatoes and return to bowl.

  2. To bowl with sweet potatoes, add maple syrup, brown sugar, lemon juice, allspice, and 1/4 teaspoon salt. Mash potatoes with potato masher until smooth. Transfer mashed potatoes to 2-quart casserole dish. (If making ahead, cover and refrigerate up to overnight; bake in 400 degrees F oven for 15 minutes or until heated through.)

  3. Prepare meringue: In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted.

  4. Transfer meringue to large piping bag fitted with 1/2-inch plain tip or to heavy-duty gallon-size resealable plastic bag with one corner cut to form 1/2-inch hole. Starting at one side of casserole dish, pipe meringue in small mounds onto surface of sweet potatoes, covering entire surface. Bake 6 to 8 minutes or until meringue is golden.


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