Candied Sweet Potatoes & Toasted Meringue

March 23, 2021

I love to accentuate the flavor profile of Local Roots sweet potatoes with warm spices. A touch of cayenne pepper gives this dessert even more heat. In this easy recipe, forgo the hassle of pie crusts and make these candied sweet potatoes with toasted meringue. All you need to accomplish a beautifully browned meringue is your oven! No kitchen blowtorch is required. 


Candied Sweet Potatoes: 

1 ½ pounds organic sweet potatoes, peeled and sliced into ½-inch rounds

1/4 teaspoon cayenne

1/4 cup + 2 tablespoons dark brown sugar, packed 

3 tablespoons grass-fed unsalted butter, melted 

1/2 teaspoon kosher salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg


3 large pasture-raised egg whites, room temperature

1/8 teaspoon cream of tartar 

1/2 cup white sugar



  1. In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites with cream of tartar on medium-high speed until it reaches soft peaks, 2-3 minutes.
  2. Gradually add in white sugar and then whip on high speed until stiff peaks form, 3-4 minutes. Set aside until the sweet potatoes finish the first round of baking. 

Candied Sweet Potatoes: 

  1. Preheat the oven to 400°F. Coat a 9-inch round pie dish with cooking spray.
  2. Place the sweet potato slices in the dish.
  3. In a small bowl, mix together the cayenne, dark brown sugar, melted butter, kosher salt, cinnamon & nutmeg. 
  4. Pour the sugar-butter mixture over the sweet potatoes and toss to coat them evenly. 
  5. Bake the sweet potatoes for 30-35 minutes, stirring once after 15 minutes until the sweet potatoes are tender when pierced with a fork. 
  6. Take out of the oven and immediately top the sweet potatoes with your meringue mixture.  
  7. Bake until the meringue is golden brown 7-8 minutes. Remove from the oven and serve warm. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen

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