Part 2/3:

The Filling

I season the sweet potato flesh with salt and pepper to ensure the seasoning is distributed throughout. Then, I add in a few tablespoons of tahini - a smooth sesame paste that fits seamlessly with the Thanksgiving flavors of cinnamon and sweet potatoes. A touch of maple syrup, some softened butter, kosher salt, cinnamon, and ginger get mashed in to create a sweet, nutty, and creamy filling.

The Meringue Topping

While the filled sweet potato boats bake to get golden and crisp, I make a quick version of marshmallow cream for the topping. I beat up two large pasteurized egg whites until foamy, then add in cream of tartar, light corn syrup, powdered sugar, salt, and vanilla. I continue to beat until the mixture reaches stiff peaks, creating a sweet and cloud-like meringue.