This delicious, meringue topped, baked sweet potato recipe is a healthier alternative to the traditional, overly sweet, marshmallow topped concoctions often served during the holidays. It tastes and looks wonderful flavored with orange, sherry, honey and spices. The fancy meringue topping makes it a gourmet dish for any occasion.
4 large sweet potatoes
2 tablespoons Watkins original grapeseed oil
1/2 cup skim milk
1/2 cup dry sherry
1/2 cup frozen orange juice concentrate
1/4 cup honey
1 teaspoon Watkins nutmeg
1 teaspoon Watkins cloves
1 teaspoon Watkins cinnamon
1 pinch salt
4 large egg whites
2 tablespoons sugar
2 oranges, sliced thin (optional)
Directions: Peel and cube the sweet potatoes, place in a large saucepan, cover them completely with water. Place the saucepan over high heat and bring to a quick boil. Reduce heat to medium and continue cooking 15 minutes or until the potatoes are fork tender. Drain the potatoes well and place them in a large mixing bowl.
Mash the potatoes with a potato masher or a fork, add the oil, milk, sherry, orange juice concentrate, and brown sugar into the bowl. Sprinkle in the nutmeg, cloves, cinnamon and salt. Using an electric mixer on medium speed, beat the ingredients together well for about 2 minutes. Spray a casserole or baking dish with Watkins non stick cooking spray. Spread the prepared potato mixture evenly in the dish.
Heat the oven temperature to 350 degrees. Bake the sweet potatoes for 20 minutes. Mean while, in a small bowl beat the egg whites with an electric mixer until stiff. Add the sugar 1 teaspoon at a time, beating after each addition until the peaks hold their shape. After baking for 20 minutes remove the potatoes from the oven and spread the meringue over top of the potatoes being sure to go all the way to the edge of the dish. Return the sweet potatoes to the oven and continue baking about 7 minutes or until the meringue is a nice light brown. Remove from the oven and garnish with the orange slices if desired.
Tip from the kitchen: don’t worry about the sherry in this recipe the alcohol will evaporate during baking. If you don’t have sherry increase the skim milk to 1 cup.