Cider Glazed Sweet Potatoes and Squash
Tender sweet potatoes and butternut squash bathe in an apple cider and maple syrup glaze infused with cinnamon and nutmeg then topped with a fluffy meringue.
Servings 8 servings
Calories 322kcal
Equipment
Ingredients
- 3 pounds sweet potatoes , peeled and cut into 2-inch wedges
- 2 pound butternut squash , peeled, seeded and cut into 2-inch wedges
- ½ cup apple cider
- ½ cup maple syrup
- 1 teaspoon kosher salt
- ¼ teaspoon ground cloves
- 5 cinnamon sticks
- ¼ teaspoon nutmeg , freshly ground
- ¼ cup butter , cubed
- 4 large egg whites , room temperature
- ½ teaspoon cream of tartar
- ¼ cup granulated sugar
Instructions
- Preheat oven to 400 degrees F. Place sweet potato and butternut squash wedges in a large bowl.
- In a medium bowl, whisk together cider, syrup, salt and cloves. Pour mixture over sweet potatoes and squash. Toss to coat.
- Transfer glazed sweet potatoes and squash to a large, ovenproof skillet or 3- to 4-quart casserole dish.
- Nestle in cinnamon sticks. Sprinkle top with nutmeg and dot with butter.
- Bake in preheated oven stirring every 15 minutes, until vegetables are tender, about 45 minutes.
- Remove from oven. Let rest while making the meringue.
- Using a stand mixer with the whisk attachment beat egg whites with cream of tartar on medium-high speed until foamy. Gradually add sugar until egg whites are stiff and glossy, 3-4 minutes.
- Spread meringue over sweet potatoes and squash with a spatula or the back of a spoon. Caramelize the meringue with a cooking torch or broil 6 inches from the heat for 2 minutes. Serve hot.
Nutrition
Serving: 1 serving | Calories: 322kcal | Carbohydrates: 71g | Protein: 6g | Fat: 3g | Cholesterol: 8mg | Sodium: 442mg | Potassium: 1099mg | Fiber: 9g | Sugar: 29g | Vitamin A: 36280IU | Vitamin C: 28mg | Calcium: 153mg