Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of Morocco! This extraordinary Sweet Potato Pudding topped with cloud-like meringue is not just a dessert—it's an experience that blends traditional Moroccan flavors with luxurious texture. Imagine a creamy, spice-infused sweet potato base crowned with a golden, pillowy meringue that melts in your mouth, promising a dessert that's both comforting and elegantly sophisticated.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Moroccan
Serves: 8 servings
Ingredients
- 2 cups sweet potatoes, mashed
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar (for meringue)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish with butter or cooking spray.
- Wash and peel sweet potatoes. Boil or steam until tender, approximately 15-20 minutes. Drain and mash thoroughly until smooth.
- In a large mixing bowl, combine mashed sweet potatoes, brown sugar, milk, whole eggs, cinnamon, nutmeg, and salt. Mix until ingredients are well incorporated and smooth.
- Transfer the sweet potato mixture into the prepared baking dish, spreading evenly with a spatula.
- Bake the sweet potato base for 30-35 minutes until slightly firm and edges begin to pull away from the sides of the dish.
- While the base is baking, prepare the meringue. In a clean, dry mixing bowl, beat egg whites with cream of tartar using an electric mixer.
- Gradually add granulated sugar to the egg whites, continuing to beat until stiff, glossy peaks form, about 3-4 minutes.
- Remove sweet potato base from oven and carefully spread meringue over the top, creating decorative peaks with the back of a spoon.
- Return the dish to the oven and bake for an additional 10-12 minutes, or until meringue is golden brown.
- Remove from oven and let cool for 15-20 minutes before serving. Serve warm or at room temperature.
Tips
- Sweet Potato Selection: Choose firm, orange-fleshed sweet potatoes for the richest flavor and smoothest texture.
- Meringue Mastery: Ensure your mixing bowl and beaters are completely clean and dry when whipping egg whites to achieve perfect peaks.
- Temperature Matters: Use room temperature eggs for better volume when making the meringue.
- Avoid Moisture: Pat sweet potatoes dry after boiling to prevent excess liquid in your pudding base.
- Peak Performance: When creating meringue peaks, use the back of a spoon to create decorative swirls for a professional-looking finish.
- Serving Suggestion: This dessert is best served slightly warm or at room temperature to appreciate its full flavor profile.
- Make-Ahead Tip: You can prepare the sweet potato base a day in advance and add the meringue just before baking for convenience.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 42g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 65mg
