Ingredients
5 medium sweet potatoes, peeled and cut into 1/4-inch slices1/2 cup packed brown sugar1/2 cup chopped pecans1/3 cup water3 tablespoons unsalted butter or ghee, melted3 large egg whites, room temperature1/2 teaspoon vanilla extract1/3 cup sugar
Preparation
Preheat oven to 375°. Place potatoes in a greased 8-in. square baking pan. Combine brown sugar, pecans, water and butter; pour over potatoes. Bake, uncovered, just until tender, 30-35 minutes.
Meanwhile, for meringue, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over hot potatoes. Bake until golden brown, 8-10 minutes longer.
