Buzz
Sweet potatoes and yams are undeniably sweet. Their versatility shines, whether featured in a pie or as a savory side. Yet, many people opt to pile on brown sugar, candied nuts, and marshmallows because, well, sugar just makes everything taste better.
Personally, marshmallows are a bit too sweet for my taste. In the past, I’ve made homemade marshmallow fluff to reduce the sugar and spice things up with ginger. But in hindsight, I should’ve chosen Swiss meringue. It's simpler to make and handle than marshmallow fluff, and it browns and crisps in a way marshmallows can’t match.
If you’ve never tried making Swiss meringue, it’s similar to other meringues with one key difference: instead of whipping raw egg whites with superfine or powdered sugar, you mix the whites with regular table sugar, then heat the mixture over a double boiler until the sugar dissolves. (Rub a bit between your fingers. Once there’s no grittiness left, it’s ready.) The result is a more stable meringue with smaller air bubbles and a finer texture.
When meringue is spread over a heap of yams or sweet potatoes and broiled, it forms a golden, crisp layer that you’ll need to break through with a spoon to reach the smooth, buttery orange mash beneath. (Feel free to prepare your mash however you like, but I prefer using the Instant Pot for a hassle-free and delicious result.)
Once your sweet potatoes are cooked and ready, it’s time to prepare the meringue. I follow this recipe and make sure to whip it until it reaches stiff peaks. Spread the mixture over the sweet potatoes or yams in a casserole dish, creating a swirl pattern with the back of a spoon. (Though you could pipe it out with a bag, I personally don’t bother.) Place the dish in the oven and broil for a minute or two—keep a close eye on it—and serve right away.
