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Sweet potatoes with pecan brown butter and cranberry meringue

Sweet potatoes drizzled with sweet and savoury pecan brown butter and a creamy cranberry meringue. 



Baked sweet potatoes

  • 2 sweet potatoes
  • 2 tablespoons butter
  • 1 tablespoon cream
  • 1/2 teaspoon salt
  • Pinch black pepper
  • Pinch of nutmeg

Pecan brown butter

  • 1/4 cup cold unsalted butter (cubed)
  • 1/2 cup pecans (roasted and chopped)
  • 2 tablespoons shallots
  • 1 tablespoon lemon juice
  • 2 tablespoons orange zest
  • 1/2 teaspoon salt

Cranberry meringue

  • 1 tablespoon cranberry jelly
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 2-3 drops red food colouring


Baked sweet potatoes

  1. Preheat the oven to 400 degrees F.  
  2. Place the sweet potatoes on a baking tray lined with a metal rack. Bake sweet potatoes until soft and fork tender. Using a painting knife, slice down the top from end to end. Lightly press the ends until the knife slice opens and the flesh is accessible. Using a spoon, scoop the cooked sweet potato into a mixing bowl while leaving the skin intact. Reserve sweet potato skins. Add the butter, cream, salt, pepper and nutmeg to a small sauce pot on medium heat and warm mixture until the butter is melted. Add this mixture to the bowl with the cooked sweet potato, using a whisk or an electric beater, and whip mix until smooth and creamy. Using a piping bag or a soup spoon, fill set potatoes back into their skins and reserve warm.

Pecan brown butter

  1. In a large skillet on high heat, heat the skillet for one minute; carefully drop the butter in the hot skillet, allowing it to smoke and bubble; this butter will cook for about four to five minutes; the butter will froth up and start to smell nutty. Once the butter has turned a golden amber colour, remove from heat and allow to cool slightly (about one minute). Add the shallots, pecans,  lemon juice, salt and orange zest and swirl to combine. Reserve warm

Cranberry marshmallow

  1. In a stand mixer, add the cranberry jelly, cream of tartar and egg whites. With the whisk attachment, beat the egg whites until soft peaks have formed; in stages, add the sugar whip until the egg whites are shiny and creamy (about two minutes). Finish with the food colour and place meringue in a piping bag and reserve for plating.


  1. Flute some of the meringue onto the top of the warm stuffed sweet potato. With a small kitchen torch, toast the meringue. Drizzle on some brown butter and serve. Enjoy!

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