žŽs COUNTRYLIVING.COM / NOVEMBER 2019
Season with salt and black pepper;
transfer to the prepared dish.
3. Bake until sweet potatoes are set,
20 to 25 minutes. Let stand for at least
10 minutes.
4. Whisk together egg whites,
granulated sugar, and cream of tartar
in a bowl. Set the bowl over (but not
in) a saucepan of simmering water and
cook, whisking constantly, until sugar
is dissolved and whites are very warm
to the touch, 3 to 4 minutes; remove
from heat. Beat with an electric mixer
on low speed, gradually increasing
speed to high, until glossy and soft
peaks form, 4 to 6 minutes. Beat in the
remaining 1 / 2 teaspoon vanilla.- Heat the broiler with rack in the
middle position. Spoon meringue over
cooled sweet potatoes. Broil until
meringue is browned, 30 seconds to
1 minute.
Saltines. Bake until golden brown
and bubbling around the edges,
40 to 45 minutes. Let stand 5 min-
utes before serving.Sweet Potato
Casserole withHomemade
Marshmallow
WORKING TIME 20 minutes
TOTAL TIME 1 hour, 50 minutes
MAKES 8 servings
4 tablespoons (^1 / 2 stick)
unsalted butter, melted, plus
more for baking dish
4 pounds sweet potatoes
2 tablespoons dark brown sugar(^1) / 4 teaspoon freshly grated
nutmeg
(^1) / 8 teaspoon cayenne pepper
3 large eggs plus 4 large
egg whites
1 1 / 2 teaspoons pure vanilla
extract, divided
Kosher salt and freshly ground
black pepper
(^2) / 3 cup granulated sugar
(^1) / 2 teaspoon cream of tartar
Preheat oven to 375°F. Butter a
3-quart broiler-safe baking dish.
Roast sweet potatoes on a baking
sheet until tender, 60 to 70
minutes. Cut a slit in the top to
release steam and let cool for
15 minutes.
Scoop out sweet potato flesh
(discard skins). Transfer to a food
processor and process until
completely smooth, 30 seconds.
Add brown sugar, nutmeg,
cayenne pepper, whole eggs, and
1 teaspoon vanilla. Pulse until
fully incorporated, 3 to 4 times.
Corn Salad with
Bacon and Honey
WORKING TIME 30 minutes
TOTAL TIME 30 minutes
MAKES 8 servings
4 slices bacon, chopped
1 medium shallot, chopped
1 tablespoon fresh thyme
2 teaspoons sherry vinegar
3 cups frozen corn, thawed
1 teaspoon pure honey
1. Cook bacon in a large skillet
over medium heat until crisp, 8 to
10 minutes. Transfer to a paper
towel–lined plate with a slotted
spoon; reserve skillet.- Add shallot and thyme to reserved
skillet. Cook, stirring occasionally, until
tender, 2 to 3 minutes. Add vinegar
and corn. Cook, tossing until heated
A GOOD SOURCE OF
FIBER AND A GREAT
SOURCE OF CRUNCHY
DELICIOUSNESS.