Smashed Sweet Potatoes With Torched Meringue

Time 1 hour
Yields Serves 12
Smashed Sweet Potatoes With Torched Meringue
(Evan Sung / For The Times)

Prepare a large steamer. Add the sweet potatoes and steam until tender, about 25 minutes. Drain if needed, then transfer to a large bowl and mash until smooth. Fold in the coconut milk, chipotle (if using) and 2 ½ teaspoons salt. Spread in an even layer in a shallow baking dish for serving.


While the sweet potatoes steam, whisk the aquafaba and sugar with an electric mixer on medium speed until opaque and thickened, about 5 minutes. Add the cornstarch and cream of tartar and whisk on medium-high speed until very stiff peaks form and the mixture has an almost taffy texture, about 15 minutes.


Dollop and swirl the meringue all over the sweet potatoes. Using a kitchen torch, brown the topping.

Make Ahead:
The steamed seasoned sweet potatoes can be refrigerated in an airtight container for up to 5 days. Spread in a baking dish and reheat in the microwave or oven before topping.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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