Part 1/3:
Tahini Cinnamon Sweet Potatoes with Toasted Meringue
For a whimsical touch to the Thanksgiving table, I'm making my tahini cinnamon sweet potatoes with toasted meringue. These are rich and indulgent, yet nicely balanced thanks to the tahini that helps cut through the sweetness.
To start, I've roasted five sweet potatoes and scooped out all the flesh, essentially making twice-baked sweet potatoes. This extra step gives them crispy edges and more textural excitement compared to a typical sweet potato casserole, which can sometimes be too mushy.
I'm using the flesh from all 10 sweet potato halves, but I'll only be building up 8 of the boats. This ensures I have enough filling to create a nice, mounded and bountiful appearance, while I can snack on the skins of the remaining two.