Recipes Sweet Potatoes with Meringue (Side dish, Holidays)

Number of Servings
    • 4 lbs. orange sweet potatoes
    • ½ tsp. butter
    • ¾ tsp. salt
    • ½ tsp. freshly ground black pepper
    • 1 tsp. minced fresh thyme
    • 4 egg whites
    • ¼ tsp. cream of tartar
    • ½ cup sugar
    • ½ tsp. vanilla extract



Preheat oven to 375° F. Peel sweet potatoes and cut into ¼-inch slices. Butter an 8” x 8” pan and arrange slices in layers, sprinkling with salt, pepper and thyme as you go. Cover with aluminum foil and bake potatoes until they are tender when pierced with a fork (approximately 45 to 90 minutes). Bring 1 cup water to a boil in a medium pot over high heat. Reduce heat to maintain a simmer. Put egg whites and cream of tartar in a rimmed metal bowl that is just big enough to fit into pot over water. Set the bowl over the pot and whisk egg whites constantly until they are hot but not cooking (approximately 3 to 5 minutes). Take the egg whites off the heat and beat until firm peaks form. Sprinkle in sugar and vanilla and beat into stiff, shiny peaks. Spread over cooked sweet potatoes. Put under a broiler until nicely browned and serve hot.

Nutrition Information

Per Serving: 155 calories; .5g fat (.03% calories from fat); 3g protein; 35g carbohydrate; 3.3g fiber; 180mg sodium