Roasted Garlic Candied Yams with Savory Meringue

Updated at: Wed, 16 Aug 2023 16:08:51 GMT

Step 1

-Roast one head of garlic by cutting it in half, rubbing with olive oil, wrapping in foil and roasting at 375* for roughly 30 minutes. -While the garlic is roasting, prick 3-4 yams of equal size with a knife or fork, wrap in foil, and throw in the oven to roast until they are soft but still have a bit of body left. Peel them, cut into large chunks and throw into a bowl. -To the bowl with the yams, squeeze out all the roasted garlic, add the brown sugar, maple syrup and paprika then mix to combine. Season with salt and pepper as desired. At this point you can gently combine everything if you prefer a chunky finish (which I do) or you can mash well to create a puree. -Once mixed, place into an appropriate sized baking dish, top with the cubed butter and set aside.

Step 2

-Place a small pot of water on the stove and bring to a simmer. Set your oven to 375*F. -In the bowl of a stand mixer, place the egg whites and sugar and whisk to combine. Place the bowl over the simmering water and cook, stirring frequently, until the mixture is hot to the touch and you can no longer feel any sugar crystals. -Place the bowl onto the stand mixer fitted with a whisk and whisk on high speed until the meringue is thick and glossy. Remove the bowl and using a spatula, fold in the fresh chopped sage as well as the dry. -Top the sweet potatoes with the meringue, crack some fresh black pepper on top, and pop into the oven for 15 minutes, then change the oven to broil and place the sweet potatoes on the second rack down in the oven. broil for 1-2 minutes JUST until the meringue is crisped up and browned nicely. watch VERY carefully as it burns rather quickly.

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