Bake, Desserts, Thanksgiving, Vegan
Smashed Sweet Potatoes With Torched Meringue
1 hour. Serves 12.
- 4 pounds sweet potatoes, peeled and cut into 2-inch chunks
- ⅓ cup canned coconut milk
- ¼ to ½ teaspoon ground chipotle chile (optional)
- Kosher salt
- ½ cup aquafaba (from one 15-ounce can chickpeas)
- ½ cup organic sugar
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
Step 1Prepare a large steamer. Add the sweet potatoes and steam until tender, about 25 minutes. Drain if needed, then transfer to a large bowl and mash until smooth. Fold in the coconut milk, chipotle (if using) and 2 ½ teaspoons salt. Spread in an even layer in a shallow baking dish for serving.
Step 2While the sweet potatoes steam, whisk the aquafaba and sugar with an electric mixer on medium speed until opaque and thickened, about 5 minutes. Add the cornstarch and cream of tartar and whisk on medium-high speed until very stiff peaks form and the mixture has an almost taffy texture, about 15 minutes.
Step 3Dollop and swirl the meringue all over the sweet potatoes. Using a kitchen torch, brown the topping.
The steamed seasoned sweet potatoes can be refrigerated in an airtight container for up to 5 days. Spread in a baking dish and reheat in the microwave or oven before topping.
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