INGREDIENTS

Sweet Potatoes:
3 pounds sweet potatoes (about 3 to 4 medium/large), scrubbed
½ stick unsalted butter
6 fresh sage leaves
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1/3 cup whole milk
2 large eggs, beaten
Sea salt, to taste

Pecan Topping:
½ stick unsalted butter
2 tablespoons chopped fresh sage
2 teaspoons nigella seed (optional)
2 teaspoons onion powder
1-2 teaspoons cumin seed
1 teaspoon garlic powder
½ teaspoon chile flake (optional)
1/4 cup light brown sugar, packed
1/4 cup all-purpose flour
1 cup chopped pecans
Pinch kosher salt

Meringue:
3 large egg whites, room temperature
¼ teaspoon cream of tartar
1/8 teaspoon kosher salt
6 tablespoons granulated sugar
2 teaspoons dried ground sage

INSTRUCTIONS

Make the Sweet Potato Mixture:

Preheat the oven to 400ºF. Lightly prick the outside of the sweet potatoes with the prongs of a fork. Line a baking tray with parchment paper and place the sweet potatoes onto the tray to roast for 50 minutes to 1 hour 20 minutes (depending on the size of your potatoes), or until very fork tender. Remove from the oven and allow to cool until warm and easy to handle.

Meanwhile, place the butter into a medium saucepan and melt over medium-low heat. Once melted, add the sage leaves and allow to gently fry 2-3 minutes. Remove from the heat and allow sage butter mixture to cool 10 minutes while the flavor infuses.

Peel the sweet potatoes and discard the skins. Place in a large bowl and mash using a potato masher until almost smooth. Add the sage-infused butter (reserving the sage leaves themselves on a paper towel lined plate), plus milk, eggs, cinnamon, nutmeg and salt to taste. Mix to combine. Spread into a 9x9-inch baking dish and set aside.

Make the Pecan Topping:

Place the butter into a medium saucepan over medium-low heat. Allow to melt and cook until nicely amber brown and nutty in flavor, swirling the pan frequently, about 7 minutes. When the butter is browned, immediately pour into a heat proof medium bowl to prevent it from burning and add the sage, nigella seeds, cumin seed, onion powder, garlic powder, chile flake and salt. Stir to combine to bloom the flavors of the spices. Allow to cool for 10 minutes.

To the butter mixture, add the sugar, flour, and pecans. Using your fingers, pinch all the ingredients together until well combined. The mixture should resemble a very coarse, wet sand. Scatter the topping evenly over the sweet potato mixture.

Bake at 375ºF until warmed through and topping is deep golden brown, crisp, and toasted. Set aside.

Make the Meringue:

Turn the oven to broil and allow to preheat for 5 minutes. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the egg whites, cream of tartar, and salt. Beat on high speed until frothy, 2 to 3 minutes, then begin to gradually add the sugar, one tablespoon at a time, and continue beating on high speed until stiff peaks form and the meringue is glossy, another 7 to 10 minutes. You should be able to lift the beaters out of the meringue and have it hold its shape. Add the ground sage during the last minute of beating to fully incorporate.

Immediately spread the meringue over the hot casserole making swoops using a small offset spatula. Be careful not to swoop too high or the meringue will burn when broiling. Place the meringue underneath the broiler and allow to broil until golden brown, 3 to 5 minutes. Remove from the oven and serve.