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In a double boiler over simmering water, beat egg whites and cream of tartar with a portable mixer on low speed for 1 minute.
Continue beating on low speed until meringue reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat on high speed until stiff peaks form.
Quickly spread over ice cream, sealing meringue to cake layer.
When mashing sweet potatoes on Thanksgiving Day, set aside 3/4 cup before adding milk, butter…
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Cut a 29-in. x 5-in. strip of waxed paper. Fold strip lengthwise in half. Place on a large sheet…
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