1/4 cup of sugar
2 inches of orange zest
1 cinnamon stick
1 1/2 cups of water
4 medium-sized sweet potatoes
2 tablespoons of sugar
1/4 teaspoon of ground cinnamon
1/4 cup of chocolate liqueur
1/4 cup of semi-sweet chocolate, cut into pieces
1/4 cup of raisins
2 egg whites
1/3 cup of confectioner's sugar
1/4 cup of sugar
2 inches of orange zest
1 cinnamon stick
1 1/2 cups of water
4 medium-sized sweet potatoes
2 tablespoons of sugar
1/4 teaspoon of ground cinnamon
1/4 cup of chocolate liqueur
1/4 cup of semi-sweet chocolate, cut into pieces
1/4 cup of raisins
2 egg whites
1/3 cup of confectioner's sugar
Mix together the sugar, orange zest, cinnamon stick, and water in a large enough pot to hold the sweet potatoes
Heat and stir until the sugar dissolves
Reduce heat and cover the pot
Cook for 10 minutes
Remove the seeds from the sweet potatoes
Mix together the sugar and cinnamon and fill the cavities of the sweet potatoes
Place the sweet potatoes in the pot with the syrup and cook for 15 minutes, or until they're cooked through
Be careful not to let them break apart
Remove from the syrup with a skimmer and drain on paper towels
Place the sweet potatoes in an ungreased baking dish
Mix together the chocolate liqueur, semi-sweet chocolate, raisins, and 1 tablespoon of syrup, and fill the sweet potatoes with this mixture
Heat the oven to 150 degrees Fahrenheit (low)
Beat the egg whites until stiff and add 1/3 cup of confectioner's sugar slowly
Beat until it reaches the meringue point
Cover each sweet potato with a little meringue
Let it bake for 20 minutes or until the meringue is golden brown
Serve hot or cold, cut into 4 portions.
