Sweet Potato Meringue Trifle with Candied Pecans

Ingredients

• 4 large sweet potatoes
• 2 tbsp. vegetable oil
• 4 tbsp. maple syrup
• kosher salt
• 1/4 c. light brown sugar
• 1 1/2 c. pecan pieces
• 6 large egg whites
• Pinch cream of tartar
• 1 c. sugar
• 1 tsp. pure vanilla extract

Instructions

• Preheat oven to 425°. Toss sweet potatoes with vegetable oil, maple syrup, and salt on a rimmed baking sheet. Roast until tender and caramelized, 20 to 25 minutes; let cool.
• Meanwhile, in a large nonstick skillet over medium heat, combine brown sugar, pecans, and a pinch of salt. Cook, stirring constantly, until pecans are toasted and sugar melts and coats the nuts, then transfer to a plate to let cool.
• Using an electric mixer on medium-high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar in a steady stream and continue beating until still peaks form, about 6 minutes, then beat in vanilla.
• In individual serving glasses, layer roasted potatoes, candied pecans, and meringue, ending with meringue and reserving some pecans for sprinkling. Br.oil or use a kitchen torch to brulée the meringue tops, then serve