Sweet Potatoes with Marshmallow Meringue

From Good Housekeeping

Photo by Kate Sears

Active time: 30 minutes

Total time: 50 minutes plus cooling

Makes 12 side-dish servings

3 lb. sweet potatoes

2 Tbsp. pure maple syrup

1 Tbsp. dark brown sugar

1 Tbsp. fresh lemon juice

1/8 tsp. ground allspice

Salt

3 large egg whites

1/4 tsp. cream of tartar

1/3 cup granulated sugar

1. Preheat oven to 400°F. Pierce sweet potatoes all over with tip of knife; place in large glass bowl. Cover with vented plastic wrap and microwave on High 15 to 17 minutes, or until very tender when pierced with fork; drain. When cool enough to handle, peel potatoes and return to bowl.
2. To bowl with sweet potatoes, add syrup, brown sugar, lemon juice, allspice, and 1/4 teaspoon salt. Mash potatoes with potato masher until smooth. Transfer mashed potatoes to 2-quart casserole dish. (If making ahead, cover and refrigerate up to overnight; bake in 400°F oven for 15 minutes, or until heated through.)
3. In large bowl with mixer on high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted.
4. Transfer meringue to large piping bag fitted with 1/2-inch plain tip or to heavy-duty gallon-size zip-top plastic bag with 1 corner cut to form 1/2-inch hole. Starting at 1 side of casserole dish, pipe meringue in small mounds onto surface of sweet potatoes, covering entire surface. Bake 6 to 8 minutes, or until meringue is golden.