Brown Sugar and Butter Sweet Potato Cups
How cool would it have been if I had gotten that little meringue whip at the top to form a little heart?
Instead it’s just a squiggle … drat! Next time (when I make these to impress family members for Thanksgiving) I will remember to be more precise.
Heart or no heart, these little potato cups are awesome.
They are the perfect serving size, kind of like a cupcake, and the brown sugar and butter make the mashed sweet potato decadent while the fluffy sweet meringue seals the deal.
Did I mention they are REALLY easy too?
My next sweet potato adventure will be to duplicate the cinnamon butter that Outback Steak House puts on their sweet potatoes. Has anyone ever had that? It’s sooooooo good.
Shopping List (makes 4 small ramekins)
3 large sweet potatoes
1/2 cup brown sugar
1/2 stick butter
2 or 3 egg whites (depending how much meringue you want)
1/2 cup white sugar
Boil sweet potatoes in a large pot for a bout 20-30 minutes or until they are easy pierced with a fork. Remove from the pot and the skin should peel off easily. (Be careful not to burn yourself with the steam)
Slice potatoes into smaller pieces and mash with a potato masher. Add your brown sugar and butter. With an electric mixer beat on medium speed until they are smooth and combined.
Rinse your electric mixer parts and in a separate bowl add your egg whites. Whip on high with the mixer adding the white sugar one teaspoon at a time. Whip until soft white peaks form.
Place mashed sweet potato into the ramekins and top with meringue. Bake in oven at 400 degrees for 10 minutes or until the meringue browns at the top. Serve.