Ingredients
4 large sweet potatoes
2 tbsp. vegetable oil
4 tbsp. maple syrup
kosher salt
1/4 c. light brown sugar
1 1/2 c. pecan pieces
6 large egg whites
Pinch cream of tartar
1 c. sugar
1 tsp. pure vanilla extract
Preparation
Step 1Preheat oven to 425°. Toss sweet potatoes with vegetable oil, maple syrup, and salt on a rimmed baking sheet. Roast until tender and caramelized, 20 to 25 minutes; let cool.Step 2Meanwhile, in a large nonstick skillet over medium heat, combine brown sugar, pecans, and a pinch of salt. Cook, stirring constantly, until pecans are toasted and sugar melts and coats the nuts, then transfer to a plate to let cool.Step 3Using an electric mixer on medium-high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar in a steady stream and continue beating until still peaks form, about 6 minutes, then beat in vanilla.Step 4In individual serving glasses, layer roasted potatoes, candied pecans, and meringue, ending with meringue and reserving some pecans for sprinkling. Broil or use a kitchen torch to brulée the meringue tops, then serve.
