Ingredients
- 4 pounds orange sweet potatoes
- 1/2 teaspoon butter for pan
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh thyme
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
Preparation
Preheat oven to 375°. Peel sweet potatoes and cut into 1/4-in. slices. Butter an 8- by 8-in. 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, 45 to 90 minutes.
Over high heat, bring 1 cup water to a boil in a medium pot. Reduce heat to maintain a simmer. Put egg whites and cream of tartar in a rimmed metal bowl just big enough to fit into pot over water. Set bowl over pot and whisk egg whites constantly until hot but not cooking, 3 to 5 minutes. Take off 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.
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