Cinnamon-Spiced Candied Sweet Potatoes
Inspired by camotes enmielados—a sweet and syrupy Mexican dessert often served in honor of Día de los Muertos—these spiced sweet potatoes are the perfect stand-in for candied yams with toasted marshmallows. For an elegant twist, add the toasted meringue topping (see Notes) and watch the compliments roll in.
Meringue: Whisk together 4 egg whites and 2 tablespoons granulated sugar in bowl from a stand mixer set over a saucepan of simmering water until just warm, 2 minutes. Transfer bowl to stand mixer fitted with whisk attachment. Add 1/2 teaspoon cream of tartar; beat on medium-high speed until foamy. Gradually beat in 1/2 cup granulated sugar until whites are stiff and glossy, 3 minutes. Spread meringue on potatoes using back of a spoon. Broil 6 inches from heat until golden, 2 minutes; serve.