Instructions

1. Heat a large pot on high heat, with at least 6 cups water.
2. Peel and dice your sweet potato, add to the pot.
3. Peel your garlic cloves and add to the pot too.
4. Cover and bring to a rapid boil. Once boiling, remove lid.
5. Broil until potatoes are very tender.
6. Remove from heat, carefully drain the water out and set the potatoes out to cool. Careful not to loose the garlic cloves.
7. While the potatoes cool, get your egg whites ready in the bowl of a stand mixer, or a large bowl. Beat on high, with stand mixer or hand mixer until stiff white peaks form.
8. Transfer to another bowl and set in the fridge.
9. When potatoes (and garlic cloves) are cooled add them to the large bowl and whip with mixer until smooth.
10. Add in the milk, ghee, salt, nutmeg and pepper.
11. Once well combined set the mixer aside.
12. Get your egg whites and fold in with a spatula until you can’t see them at all.
13. Pre-heat oven to 325F.
14. Line a baking sheet with parchment paper.
15. Fill a piping bag or a large ziplock bag with your potato mix (if you’re using a ziplock, trip the tip off a corner to pipe out of).
16. Make decorative little puffs with your potato mix on your sheet pan.
17. I like doing this in a small circular motion pushing down gently to create the look of layers and lifting off at the end to create the peak.
18. Once you’ve piped all your merengues pop them in the oven for 30 minutes.
19. Once they begin to turn golden, remove from the oven.
20. Serve! Or let cool and store for dinner at a later date. To heat, pop back in the oven at 300F for 5-8 minutes.