Set up a double boiler on the stove. Bring the water to a simmer. Add the eggs and honey to a heat-safe bowl, and place over the pot. Whisk the eggs until they become foamy and reach 160F, or hot to the touch. Remove from heat and add to a mixing bowl.Add the rice vinegar and whip on high until soft peaks. Add the salt and cornstarch and continue whipping until stiff peaks. Save for later use
Sweet Potato Casserole
Pre heat your oven to 400 FPoke your sweet potatoes and roast for 40 to 60 minutes depending on the size. After roasting set your oven to 375FAllow them to cool down and peel the skin.Rough chop into smaller cubes. In a bowl add the ginger powder, miso, coconut milk, and honey. Whip by hand until evenly combined. The texture should be like a chunky puree. Pour into a 12-inch round or square dish. Top with meringue and bake for 15 minutes. You want the sweet potatoes to be hot and the meringue toasted, but not too dark. Top with toasted pecans and olive oil
Notes
This recipe makes for great leftovers and can be made ahead & reheated.