Whipped Sweet Potatoes With Meringue


Geoffrey Zakarian

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Just in time for fall, this yummy dessert or side dish is sure to delight. Sweet potatoes are a Crohn’s superfood, offering a ton of vitamins and minerals.

During a flare up, minimize or skip the meringue altogether.

Yield: 6 servings


For the Potatoes:

  • 6 each sweet potatoes

  • 8 ounces plain, full-fat Greek yogurt

  • 2 cups almond milk, warmed

  • 1 teaspoon nutmeg

  • 1 teaspoon ground cinnamon

  • 1 teaspoon allspice

  • ¼ cup maple syrup

For the Meringue:

  • 1 cup sugar

  • ½ cup water

  • 4 each egg whites at room temperature

  • ½ teaspoon cream of tartar

  • Kosher salt

  • Fresh cracked pepper

Method of Preparation:

For the Meringue:

1. In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot with a pastry brush dipped in water as to not burn or caramelize sugar. Cook until sugar syrup reaches a temperature of 240°F on candy thermometer.

2. While sugar is coming up to temperature, in a stand mixer, add the egg whites and cream of tartar, and whip with a whisk attachment on a medium speed until whites form a stiff peak.

3. When sugar is at proper temperature and with the mixer running, on a medium speed, carefully and slowly drizzle in hot sugar syrup. Once all of the sugar is incorporated, turn to high speed and mix until stiff. 

For the Potatoes:

1. Preheat oven to 400 degrees. Poke holes into sweet potatoes with a fork or a small paring knife. 

2. Place on a baking sheet tray and bake until very tender when pierced with a knife. This should take about 1 hour. 

3. When cool enough to handle, halve sweet potatoes and scoop out flesh with a spoon.  Skins can be discarded.

4. Place potato flesh into a mixer, and mix on low while slowly adding butter, almond milk, yoghurt, nutmeg, cinnamon, allspice and syrup.

5. Mix until smooth and completely incorporated. Season with salt and pepper. 

6. Return to a baking dish, pipe on your meringue with a pastry bag, and serve. You can toast the meringue with a torch or under the broiler if you wish.

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Medical Reviewers: Rachel Baer, RD, LD Last Review Date: Aug 22, 2016

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