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This recipe for stuffed sweet potatoes is easy to make and sure to please. Get ready for sweet, creamy potatoes filled with warming spices and topped with a delicate, fluffy meringue. This is one side dish that will steal the show!
Whether you are planning a holiday potluck or making dinner on a cool autumn evening, this stuffed sweet potatoes recipe is your ticket to success. Loaded with aromatic spices like ginger, cinnamon, nutmeg, and pepper, this recipe is hearty, comforting, and completely irresistible.
While preparing these stuffed sweet potatoes is quite simple, they do take a bit of time. To get ahead of the game, feel free to bake and scoop out the sweet potatoes up to 24 hours in advance. Make the stuffing, but store it separately from the skins until ready to fill and bake. Simple and scrumptious!
Table of Contents
- Sweet Potatoes – This recipe was designed with 2 large sweet potatoes in mind, but feel free to use smaller vegetables if that is what you have available.
- Ginger – Adds a sweet earthy zestiness and warmth. Ginger paste is the best option for this recipe, but you can substitute ¼ teaspoon ground ginger.
- Milk – Adds a creamy, slightly sweet richness. For extra richness, you can use half and half or heavy cream.
- Seasonings – The filling is infused with warming, aromatic spices including cinnamon, nutmeg, and black pepper.
- Egg Whites – Give the meringue volume and fluffiness.
- Cream of Tartar – Essential for stabilizing the egg whites and creating a successful meringue. If no cream of tartar is available, sub in another acid like white vinegar or lemon juice.
How to Make the Best Meringue
Be sure that you remove all traces of the yolk, resist the urge to use store-bought, premade egg white products and allow your egg whites to come to room temperature before beating.
- Prepare the Oven. Preheat the oven to 375 degrees F and line a baking sheet with foil or parchment paper.
- Bake the Sweet Potatoes. Pierce each sweet potato all over with a fork and place on the prepared baking sheet. Transfer the pan to the oven and bake the potatoes for 50-60 minutes. Time will vary depending on size. After, remove from the oven and let them cool enough to be handled.
- Make the Stuffing. Cut the sweet potatoes lengthwise and use a spoon to scoop out the flesh. In a medium bowl, combine the potato pulp with the ginger paste, milk, butter, kosher salt, cinnamon, nutmeg, and black pepper. Use a potato masher to mash the mixture until blended and smooth. Then, evenly distribute the stuffing back into sweet potato shells and place them on the baking sheet.
- Make the Meringue. Use a mixer on high speed to beat together the egg whites, cream of tartar, and kosher salt for a minute or less, until just foamy. With the mixer still on high, slowly and carefully blend in the powdered sugar, one tablespoon at a time. Continue beating for about 2 minutes or until stiff peaks form.
- Add the Meringue. Distribute the meringue evenly over the top of the stuffed sweet potatoes. To get the small peaks (like in the picture) use your finger to lightly dab the top.
- Bake Gently. Place the pan back in the oven and let it bake for another 7-8 minutes. You want the meringue to turn a light golden brown, but not too browned. Keep a close eye on the oven for this one!
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Wrapping the potatoes in foil before baking them traps the steam, keeps the vegetable moist and tender, and slightly decreases cooking time. However, it can make the skin softer than what we need for this stuffed sweet potatoes recipe.
Instead, puncture holes in the sweet potatoes to let the heat escape and prevent the outer skin from cracking. This makes them much easier to work with when scooping out the pulp and then refilling.
These stuffed sweet potatoes are delightfully festive and will fit perfectly into any Thanksgiving Feast or holiday dinner. I especially like to enjoy them with Green Bean Casserole and Sausage Stuffing.
You don’t need to wait around for the holidays, though! This sweet, satisfying side dish is fabulous served alongside Smoked Pork Shoulder, Grilled Spatchcock Chicken, or a juicy Grilled Ribeye. Toss in a fresh side like this Caesar Salad and you have yourself a hearty, satisfying meal.
This stuffed sweet potatoes recipe wouldn’t be anywhere near as festive without the meringue topping! I know that making meringue may seem a bit tricky, but don’t be intimidated.
First, it’s all about the egg whites! Be sure that you remove all traces of the yolk, and resist the urge to use store-bought, premade egg white products. For the best results, allow your egg whites to come to room temperature before beating.
Another key factor is having the right stabilizing agent to help the egg whites stiffen. Cream of tartar is by far the best, but you can substitute an equal amount of white vinegar if needed.
Finally, beat the sugar in slowly and stop beating the meringue as soon as you achieve firm to stiff peaks.
Stuffed Sweet Potatoes with Meringue
- Preheat oven to 375°F.
- Pierce potatoes all over with a fork, and place on lined baking sheet. Bake until tender, about 50-60 monutes depending on size.
- When cool enough to handle, slice potatoes in half length wise. Scoop potato pulp into a medium bowl with ginger paste, milk, butter, kosher salt, cinnamon, nutmeg, and pepper. Mash with a potato masher until smooth. Spoon mashed potato mixture evenly into potato shells. Place back on baking sheet.
- Beat egg whites, cream of tartar, and kosher salt with a mixer on high speed until foamy, about 1 minute or less. Carefully add the powdered sugar, a tablespoon at a time, again beating at high speed, about 2 minutes or until stiff peaks form.
- Spoon meringue evenly over potatoes. Dab quickly with fingertip to make meringue form small peaks (see photos). Bake until meringue is golden brown, 7 to 8 minutes. Watch carefully so they don’t get too browned!
- Fresh ginger and or paste is preferred, but a substitute can be 1/4 teaspoon of ground ginger.
- You can also substitute half and half or heavy cream for the milk.
- If you don’t have and cream of tartar on hand, substitute same amount of white vinegar. It helps stabilize the meringue.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.