Aromatic Sweet Potatoes with Meringue
- 1 Sweet potato = two people
- 1/2 tsp Far Out Feather Dust per sweet potato
- 1/2 to 1 tbsp Butter - per potato. Gauge the amount based on the size of the potato
- 2 to 3 tbsp 1/2 and 1/2 per potato
- 3 Egg whites
- 1/4 tsp Cream of tartar
- 6 tbsp sugar
Preheat oven to 400
Bake sweet potatoes for about 45 minutes until fork tender. Remove from oven and cool. Leave oven on for browning the meringue.
In a glass or stainless steel bowl, Beat egg whites and cream of tartar in a large bowl with a mixer until foamy. Gradually add sugar, beating until stiff peaks form. Set aside
When cool enough to work with, cut the potatoes in half, and carefully scoop out filling into a bowl. Place the skins on a lined cookie sheet.
Mash the sweet potato filling, butter, and Far Out Feather Dust. Add 1/2 and 1/2 to the mixture and use a mixer to blend and smooth out the potato mixture. Fill the potato skins with potato mixture and top with meringue. Be sure to have the meringue touch the edges of the potato skins and try to top while the potato filling is still a little warm.
Reduce oven temperature to 350 and place the potatoes in the oven to brown the meringue. This takes about 15 -20 minutes. Be sure to keep an eye on them so they don't burn. Remove from oven and serve warm.
