Loading ...
Loading ...
Loading ...
24
¼ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
Pinch freshly ground nutmeg
For the meringue:
3 large egg whites
½ cup granulated sugar
½ teaspoon cream of tartar
1. Bake or boil sweet potatoes until very tender. Put the flesh of the hot,
cooked sweet potatoes into a large mixing bowl. Insert the mashed
potato attachment into the hand blender. Select High and evenly mash
the sweet potatoes using a gentle up-and-down motion. Add the salt,
pepper, cinnamon and nutmeg to the bowl and continue mashing until
ingredients are incorporated. Transfer to a 1¼-quart baking dish.
2. In a separate clean, large mixing bowl, combine egg whites, sugar and
cream of tartar. Remove the mashed potato attachment and insert the
whisk attachment. Select Low and whisk meringue ingredients together,
gradually increasing speed to Medium, until the mixture has tripled
in volume and medium peaks have been achieved, about 3 minutes.
Evenly spread mixture over mashed sweet potatoes.
3. Broil on High until meringue becomes lightly golden, about 1½ to 2
minutes.
4. Serve immediately.
Nutritional information per serving (about 1 cup): Calories 266 (1% from fat)
• carb. 63g • pro. 6g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 166mg • calc. 80mg • fiber 8g
Applesauce
You can keep the texture of the applesauce as chunky or as smooth as
you like with your hand blender.
Makes about 6 cups
4 pound apples (Fuji and Gala work well), peeled, cored and cut
into 1- to 2-inch pieces
¾ cup water
¼ cup fresh lemon juice
2 to 4 tablespoons packed light brown sugar
2 cinnamon sticks
2 pinches freshly ground nutmeg
2 pinches ground cloves
Pinch kosher salt
1 tablespoon unsalted butter (optional)
1. Put all of the ingredients, except for the butter, into a small to medium
stockpot. Bring to a boil over medium-high heat, then reduce the heat
to medium low. Simmer, stirring occasionally, until the apples are very
tender, about 45 minutes.
Loading ...
Loading ...
Loading ...