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Stuffed Sweet Potatoes

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I made these from my favorite Cooking Light Magazine recently. So I don’t f
orget about them, I want them on my blog so I can find them again.

Stuffed Sweet Potatoes

2 sweet potatoes
1 (2 inch) piece of ginger
3 tbsp half & half
1 tbsp butter
1/2 tsp salt
1/4 tsp nutmeg

2 egg whites
1/8 tsp kosher salt
1/8 tsp cream of tartar
1/3 cup powdered sugar

Poke and wrap sweet potatoes in plastic wrap. Microwave for 10 minutes. Let sit until cool enough to handle.

Grate the 2 inch piece of ginger into a cheese cloth in a bowl. Squeeze ginger until juice comes out and discard of the solids.

Cut the sweet potatoes in half and scrape out the insides. Combine with the ginger juice, half & half, butter, 1/2 tsp salt and nutmeg. Mix together well until whipped look. Add mixture back into potatoes.

Heat an oven to 400°F. Put stuffed potatoes into the oven to warm up while you  make the meringue.

Whip 2 egg whites, cream of tarter and 1/8 tsp salt until foamy. Slowly add powdered sugar, 1 tbsp at a time until stiff peaks form, about 2 minutes.

Remove sweet potatoes from the oven and spoon on the meringue evenly over the potatoes. Bake again for 7 minutes until golden brown. Serve immediately.

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