Roasted Sweet Potatoes with Fall Squash & Toasted Meringue

Roasted Sweet Potatoes with Fall Squash & Toasted Meringue
Roasted Sweet Potatoes with Fall Squash & Toasted Meringue

Mobile Marriott recipe

 

Roasted Sweet Potatoes with Fall Squash & Toasted Meringue

 

2 large sweet potatoes

1 acorn squash

1 butternut squash

1 tablespoon oil

1/4 pound butter

1/2 teaspoon nutmeg, cinnamon & ginger

1/2 cup heavy cream

1/2 teaspoon salt & pepper

 

 

3 egg whites

1 tablespoon sugar

 

* Put sweet potatoes into oven whole roast on 350 until soft. Next split the acorn and butternut squash in half rub with oil add salt and pepper then put cut side down and roast for 45 minutes on 350 or until soft.  Put the sweet potato meat and squash meat together and add the butter, nutmeg, cinnamon and ginger with the heavy cream put into mixer and blend together. Transfer to a baking dish add the whipped meringue and torch with a blow torch to brown the meringue.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s