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Sweet Potato Meringue Trifles

Ginger snap cookies, topped with spiced sweet potatoes, and toasted sweet meringue.

For the Ginger Snap Cookies
  • 1/4 cup Butter

  • 1/2 cup Domino® Golden Sugar
  • 1 Egg
  • 1 Tablespoon Unsweetened Apple Sauce
  • 1 Cup All-purpose flour (sifted)
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Baking soda
  • 1 pinch Salt

For the Trifle
  • 1 Large Sweet Potato

  • 1 Tablespoon Butter
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/3 cup Domino® Dark Brown Sugar
  • 6 Egg Whites
  • 1/4 cup Domino® Golden Sugar

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Prep Time: 40 minutes / Cook Time: 55 minutes / Yields: 6 trifles

Make the Gingersnap Cookies

Step 1

Preheat your oven to 350 degrees Fahrenheit.

Step 2

Cream the butter and Domino® Golden Sugar. Mix in the egg and applesauce. 

Step 3

Mix in the sifted flour, ginger, cinnamon, baking soda, and salt. Once the cookie dough comes together. Dough will be soft and will hold together.

Step 4

Spray a nonstick half-sized sheet tray (13x18”) with non-stick cooking spray. With a medium size scoop, scoop 8 cookies being sure to space them 2 inches apart. Bake at 350 degrees Fahrenheit for 10 minutes, let cool completely. 

Prepare the Trifle

Step 5

Peel and dice sweet potato. Add to a medium pot with enough water to cover by 1 inch. Boil until fork tender, about 15 minutes. Remove from heat and let cool. 

Step 6

In a bowl, mix the butter, cinnamon, nutmeg, and Domino® Dark Brown Sugar together until smooth.

Step 7

To make the meringue, place the egg whites and Domino® Golden Sugar in a bowl, and place over a half a pot of water, constantly mixing. Do not let the bowl touch the water. Heat until 160 degrees Fahrenheit.

Step 8

Place the meringue mixture into a clean bowl and whisk until you get stiff peaks.

Step 9

Add the ginger snap cookies into a sandwich bag and crush.

Assemble your trifles

Step 10

Grab 6-8 individual containers, layer the crushed gingersnap cookies, then sweet potato filling, another layer of cookies, then sweet potato and top it with a dollop of meringue. Using a torch, lightly torch the top for a beautiful presentation.

Additional Tip:
  • It’s very important to have a squeaky-clean bowl and beaters when making the meringue. If there is any residue in the bowl, the meringue will likely not form stiff peaks.
  • When scooping the gingersnap cookie dough on the tray, be sure not to overcrowd the pan as it will cause the cookies to spread and become flat.
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