Stuffed Sweet Potatoes with Meringue
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Want a new twist to a holiday side dish? These stuffed sweet potatoes with meringue hit the spot! Baked sweet potato gets seasoned with ginger, warm spices, butter and cream then topped with a meringue and baked to a decadent golden brown.
This sweet potato recipe is what’s happening this year for the holiday table.
Easy to put together and make ahead, too. Just top with the meringue the day of to bake and you, and the sweet potatoes, are golden! Fluffy, perfectly baked sweet potatoes that are seasoned with fall flavors like nutmeg, cinnamon and the kicker, fresh ginger paste.
Mashed with some butter and cream, they’re loaded back into their skins, topped with a delicious meringue and baked to a golden brown.
Making stuffed sweet potatoes
To bake the sweet potatoes, preheat your oven to 375°F. Pierce the potatoes all over with a fork, and place on lined baking sheet. Bake until tender, about 50-60 minutes 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.
Delicious and decadent meringue
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!
I hope you give these beauties a try and if you need more holiday dining inspiration, check out my other Thanksgiving recipes. Enjoy!
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Stuffed Sweet Potatoes
Ingredients
Sweet Potatoes
- 2 large sweet potatoes
- 1 tbsp ginger paste (See Note 1)
- 1/3 cup milk (See Note 2)
- 2 tbsp butter
- 1/2 tsp salt
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp black pepper
Meringue
- 3 egg whites room temperature
- 1/8 tsp cream of tartar (See Note 3)
- 1/8 tsp salt
- 1/2 cup powdered sugar
Instructions
Sweet Potatoes
- 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.
Meringue
- 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!
Notes
- Fresh ginger 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.
Nutrition
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.
I want these on my Thanksgiving table Kevin!
They would make a great addition to the Holidays! I hope you give them a try!
I love your creativity, Kevin. These are amazing!! Who wouldn’t want to dig in to one of these at the Thanksgiving table!?
Thank you! I cannot wait to dig into them again!
Such a fun side for the holidays! I’m a big sweet potato fan so I have to give this one a try 🙂
Thank you! I am a big sweet potato fan too!