Stuffed Sweet Potatoes With Toasted Meringue

Active Time: 45 MinsTotal Time1 Hour 55 Mins
Yield: Serves 12 (serving size: 1 stuffed potato half)

Want to wow your family at the table? These stuffed spuds will do the trick. You can prepare the recipe through step 3 up to two days ahead; reheat potatoes at 375°F, then turn up the heat to brown the topping in step 4.

Ingredients

  • 8(9- to 10-oz.) sweet potatoes
  • 1(2-inch) piece fresh ginger, unpeeled
  • 1/3 cup whole milk
  • 5 tablespoons unsalted butter, softened and cut into pieces
  • 1 1/2 teaspoons plus 1/8 tsp. kosher salt, divided
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 3large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/2 cup powdered sugar

Nutritional Information

  • Calories 177
  • Fat 5g
  • Satfat 3g
  • Unsatfat 2g
  • Protein 3g
  • Carbohydrate 30g
  • Fiber 4g
  • Sugars 10g
  • Added sugars 5g
  • Sodium 345mg
  • Calcium 5% DV
  • Potassium 10% DV
  • Calories 177
  • Fat 5g
  • Satfat 3g
  • Unsatfat 2g
  • Protein 3g
  • Carbohydrate 30g
  • Fiber 4g
  • Sugars 10g
  • Added sugars 5g
  • Sodium 345mg
  • Calcium 5% DV
  • Potassium 10% DV

How to Make It

Step 1

Preheat oven to 375°F. Pierce potatoes all over with a fork, and place on a parchment paper–lined baking sheet. Bake at 375°F until tender, about 1 hour. Let stand on baking sheet at room temperature until cool enough to handle, about 15 minutes.

Step 2

Meanwhile, fold an 8-inch square piece of cheesecloth into quarters to make a 4-layer, 4-inch square. Using medium holes of a box grater, grate ginger; place in center of cheesecloth. Gather edges of cheesecloth, and squeeze over a bowl to equal 1 tablespoon ginger juice. Discard solids.

Step 3

Increase oven temperature to 400°F. Cut potatoes in half length-wise; carefully scoop potato pulp into a medium bowl, leaving about 1/4 inch pulp around shell. Return 12 potato shells to baking sheet; discard remaining 4 shells. Add ginger juice, milk, and butter to pulp in bowl, and mash with a potato masher until smooth; stir in 1 1/2 teaspoons salt, nutmeg, and pepper. Spoon mashed potato mixture evenly into 12 potato shells (about 1/2 cup per shell).

Step 4

Beat egg whites, cream of tartar, and remaining 1/8 teaspoon salt with a mixer on high speed until foamy, about 20 to 30 seconds. Add powdered sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form, about 2 minutes. Stop mixer; scrape sides of bowl. Spoon meringue evenly onto potatoes on baking sheet. Bake at 400°F until meringue is golden brown, 6 to 7 minutes. Transfer to a platter; serve immediately.

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