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With a toasted meringue topping, candy potatoes appreciate never looked fancier.
Commercial – Proceed Reading Below
- 4 astronomical candy potatoes
- 2 tbsp. vegetable oil
- 4 tbsp. maple syrup
- kosher salt
- 1/4 c. light brown sugar
- 1 1/2 c. pecan pieces
- 6 astronomical egg whites
- Pinch cream of tartar
- 1 c. sugar
- 1 tsp. pure vanilla extract
Directions
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- Step 1Preheat oven to 425°. Toss candy potatoes with vegetable oil, maple syrup, and salt on a rimmed baking sheet. Roast till relaxed and caramelized, 20 to 25 minutes; let frosty.
- Step 2Within the period in-between, in a astronomical nonstick skillet over medium heat, mix brown sugar, pecans, and a pinch of salt. Cook, stirring continuously, till pecans are toasted and sugar melts and coats the nuts, then transfer to a plate to let frosty.
- Step 3The use of an electrical mixer on medium-excessive trot, beat egg whites and cream of tartar till foamy. Gradually add 1 cup sugar in a typical movement and proceed beating till quiet peaks originate, about 6 minutes, then beat in vanilla.
- Step 4In particular person 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 help.
Commercial – Proceed Reading Below
Commercial – Proceed Reading Below
