Sweet Potato Sumac Gratin with Meringue

Sweet potato sumac gratin with meringue

I got the idea for this one from a popular Turkish beverage called “apple tea”. I put it in quotes because as far as I can tell it doesn’t actually contain any apples or tea.

Apples are sweet, tangy and… well… apply and I thought it would compliment these sweet tubers nicely. For this dish I used fresh apple cider from Red Jacket Orchards reduced down to a thin syrup along with a little sumac and cinnamon to liven things up.

Layered Yams on Sweet Potatoes

There are alternating layers of yams (the orange ones) and sweet potatoes (the yellow ones) which add some nice color, but the textures are actually different as well. Yams tend to be more moist and similar in texture to a pumpkin while sweet potatoes are dryer and have a more potato like texture.

To top it off, I used the egg whites left over from the crustless pumpkin pie and made a meringue. It’s lighter than a marshmallow topping, but it doesn’t get quite as crisp. If I did this again, I’d probably top it with some homemade marshmallow cream.

2 C good apple cider
2 medium yams peeled
2 medium sweet potatoes peeled
sumac
cinnamon
3 egg whites
1/2 C powdered sugar
1/2 tsp vanilla

Preheat oven to 350 degrees F.

Put the apple cider in a small saucepan and boil down to about 1 cup.

Use a mandoline if you have one and slice the yams and sweet potatoes about 1/16″ thick. Put them in a large bowl of cold water.

In a 9×9 baking dish, lay down a layer of yams then sprinkle with sumac and cinnamon. Continue layering alternating between sweet potatoes and yams and sprinkling with the spices until the pan is 3/4 of the way full.

Pour the reduced apple cider over the layered potatoes, loosely cover with foil and place it in the oven for 1 hour or until the potatoes are fork tender. At this point you can remove it from the oven, let it cool uncovered and put it in the fridge, or you can go on to make the topping.

For the topping just whip 3 egg whites until they hold soft peaks then whip in the powdered sugar and vanilla. Spread the meringue on top of the cooked potatoes and put in a 425 degree oven until the meringue is golden brown and the potatoes are reheated.

  • http://www.souvlakiforthesoul.com/ Peter G

    A great inspiration! Turkish apple tea is addictive and I think you’ve done pretty well here Marc!

  • http://www.souvlakiforthesoul.com/ Peter G

    A great inspiration! Turkish apple tea is addictive and I think you’ve done pretty well here Marc!

  • http://joiedevivreanamateurgourmetsguide.blogspot.com/ Joie de vivre

    What is sumac? I’ve only heard of the poisonous kind!

  • http://www.souvlakiforthesoul.com Peter G

    A great inspiration! Turkish apple tea is addictive and I think you’ve done pretty well here Marc!

  • http://joiedevivreanamateurgourmetsguide.blogspot.com/ Joie de vivre

    What is sumac? I’ve only heard of the poisonous kind!

  • http://allthingsnice.typepad.com/ syrie

    Fascinating Marc. I combination I would never have thought of but I’m sure it was delicious. It’s full of very interesting textures.

  • http://allthingsnice.typepad.com syrie

    Fascinating Marc. I combination I would never have thought of but I’m sure it was delicious. It’s full of very interesting textures.

  • michelle @ TNS

    looking good! the gratin and the new layout. really clean. i dig it, esp the new header.

  • http:///www.thursdaynightsmackdown.com michelle @ TNS

    looking good! the gratin and the new layout. really clean. i dig it, esp the new header.

  • http://www.weareneverfull.com/ We Are Never Full

    whoa… nice one Marc! loving this idea. i thought it was a poached egg at first. oh, and i second michelle… the site looks really nice.

  • http://www.weareneverfull.com We Are Never Full

    whoa… nice one Marc! loving this idea. i thought it was a poached egg at first. oh, and i second michelle… the site looks really nice.

  • Marc

    Peter, it’s not quite as appley as Turkish apple tea, but I think it’s about as close as you can get short of adding some artificial flavor.

    Joie de vivre, sumac refers to a whole family of flowering plants. When referring to the spice, it’s a powder made from the fruit of a certain species of sumac. It has a tangy citrusy flavor and is delicious sprinkled on any from salads to kebabs. It also has a nice purply red color that doubles as garnish.

    Syrie, mixing yams and sweet potatoes did give it some unusual texture.

    Michelle, thanks for noticing the new layout. I was worried people would hate it (I’ve never been a fan of the 2 sidebars on the right thing, but I’m told it’s good for search rankings), but when no one said anything I figured it was good that no one noticed:-)

    We Are Never Full, thanks!

  • Marc

    Peter, it’s not quite as appley as Turkish apple tea, but I think it’s about as close as you can get short of adding some artificial flavor.

    Joie de vivre, sumac refers to a whole family of flowering plants. When referring to the spice, it’s a powder made from the fruit of a certain species of sumac. It has a tangy citrusy flavor and is delicious sprinkled on any from salads to kebabs. It also has a nice purply red color that doubles as garnish.

    Syrie, mixing yams and sweet potatoes did give it some unusual texture.

    Michelle, thanks for noticing the new layout. I was worried people would hate it (I’ve never been a fan of the 2 sidebars on the right thing, but I’m told it’s good for search rankings), but when no one said anything I figured it was good that no one noticed:-)

    We Are Never Full, thanks!

  • http://www.brooklynfarmhouse.com/ Megan

    i’m seriously loving your blog. sumac! YES!!

  • http://www.brooklynfarmhouse.com Megan

    i’m seriously loving your blog. sumac! YES!!

  • http://closetcooking.blogspot.com/ Kevin

    Sweet potatoes with meringue? This sounds great!

  • http://closetcooking.blogspot.com/ Kevin

    Sweet potatoes with meringue? This sounds great!

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!