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.
Brunch, Side Dish
American, Gluten Free, Vegetarian
butternut squash, fall recipes, skillet recipe, sweet potato, Thanksgiving side dish
sweet potatoes, peeled and cut into 2-inch wedges
butternut squash, peeled, seeded and cut into 2-inch wedges
freshly ground nutmeg
large egg whites, room temperature
cream of tartar
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.
Give it Some Thyme - Cider Glazed Sweet Potatoes and Squash