By Tara Bench and Megan Weiss
We improved the classic by replacing the marshmallows with sweet, fluffy meringue.
Serves 8 to 10
Work: 15 minutes
Total: 1 hour 30 minutes
3 pounds sweet potatoes
1/2 teaspoon kosher salt
1/4 cup light brown sugar
3 egg whites, room temperature
3/4 cup sugar
Pinch of cream of tartar
1 teaspoon cinnamon
1. Pierce potatoes a few times with a fork. Roast at 400 degrees F. until tender, about 50 minutes. Let cool enough to handle, then peel and dice. Toss with salt and brown sugar and arrange in a 2-quart baking dish. Bake, covered, until heated through, about 25 minutes.
2. While potatoes heat make meringue: In the bowl of an electric mixer combine egg whites, sugar, and cream of tartar; set bowl over a pan of simmering water. Whisk until sugar is dissolved and mixture is hot, about 3 minutes.
3. Transfer to mixer and whip on high until stiff peaks form, about 7 minutes. Stir in cinnamon.
4. Heat broiler to high or prepare a kitchen torch. Spoon meringue over potatoes and toast under the broiler or with a kitchen torch.
Per serving: 190 calories, 0 total fat, 0 sat fat, 187mg sodium, 45g carbs, 0 chol, 3g protein, 3g fiber