Baked sweet potatoes, insides scooped out and whipped to a buttery, cinnamony fluff then returned to their skins and topped with sweet toasted meringue.
For millions, a holiday meal isn't complete without the marshmallow sweet potatoes. But the refined sugar in that traditional dish presents a big problem for those of us watching out lectins.
Here is a lectin-friendly alternative that is sure to please everyone who is missing those sugary sweet potatoes. You may even like this Lectin Free Gourmet finger food better. Believe me, these little potato skins filled with maple spiced whipped sweet potato and topped with toasted meringue look and taste so special, you'll want them on your table for every holiday.
Twice Baked Sweet Potatoes with Toasted Meringue
4 Sweet Potatoes
1/2 Stick Grassfed Cultured Butter
1/4 C Coconut Milk
1 T Cinnamon
1/2 t plus 1/8 t Salt (divided)
1 T Lakanto's Maple Flavored Syrup
4 Egg Whites
1/4 t Cream of Tartar
2 T Confectioners Swerve
Step 1: Bake the Potatoes
Preheat oven to 350 degrees. Wash the sweet potatoes well. Place on a parchment-lined baking sheet. Bake for 1 1/2 hours. Let cool for about 10 minutes until you can handle them.
Step 2: Make the Filling
Cut the potatoes in half lengthwise. Scoop out the insides with a spoon being careful not to rip the skin. Leave about 1/8 inch of the potato flesh intact so that the skins keeps their shape. Put the potato insides into a medium bowl. Add butter, coconut milk, cinnamon, 1/2 t salt and Lakanto's Maple Flavored Syrup. With an hand mixer blend until whipped and fluffy. Spoon the mixture back into the potato skins.
Step 3: Make the Meringue
Increase oven to 400 degrees. Separate the eggs, and put the whites in a medium bowl. Be sure to save the yolks for LFG Creme Brulee. Add cream of tartar, 1/8 t salt (use just a tiny bit because you don't want the meringue to taste salty). With a hand mixer, blend on high. Slowly add the confectioners Swerve. Blend to stiff peaks. Spoon (or use a pastry bag and tip for a fancier effect) over the filled potato skins. Bake for about 8-10 minutes until the meringue is toasted golden brown.
Serve these on a platter, family style and place them on the holiday table. No two look the same, so let people choose which one they want. These are special!