4 tbsp. (1/2 stick) unsalted butter, melted, plus more for baking dish
4 lb. sweet potatoes
2 tbsp. dark brown sugar
1/4 tsp. freshly grated nutmeg
1/8 tsp. cayenne pepper
3 large eggs plus 4 large egg whites
1 1/2 tsp. pure vanilla extract, divided
Kosher salt and freshly ground black pepper
2/3 c. granulated sugar
1/2 tsp. cream of tartar
Total Time: 1 hr 50 Minutes
Preheat oven to 375°F. Butter a 3-quart broiler-safe baking dish. Roast sweet potatoes on a baking sheet until tender, 60 to 70 minutes. Cut a slit in the top to release steam and let cool for 15 minutes.
Scoop out sweet potato flesh (discard skins). Transfer to a food processor and process until completely smooth, 30 seconds. Add brown sugar, nutmeg, cayenne pepper, whole eggs, and 1 teaspoon vanilla. Pulse until fully incorporated, 3 to 4 times. Season with salt and black pepper; transfer to the prepared dish.
Bake until sweet potatoes are set, 20 to 25 minutes. Let stand for at least 10 minutes.
Whisk together egg whites, granulated sugar, and cream of tartar in a bowl. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, 3 to 4 minutes; remove from heat. Beat with an electric mixer on low speed, gradually increasing speed to high, until glossy and soft peaks form, 4 to 6 minutes. Beat in the remaining 1/2 teaspoon vanilla.
Heat the broiler with rack in the middle position. Spoon meringue over cooled sweet potatoes. Broil until meringue is browned, 30 seconds to 1 minute.
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