You’re going to have a lot of egg whites left over after making the Sweet Potato Crème Brûlée-almost a cup, in fact. Don’t just throw them out. Covered and refrigerated, they will last up to four days. My favorite way to use them up is in a fanancier-style cake, which is usually made with ground nuts and whipped egg whites. Such cakes are light and delicious, and they freeze well, too. See FineCooking.com/extras for a Brown Butter Almond Cake. Meringues and meringue cookies are other options as are, perhaps obviously, egg-white omelets. And if you’re looking to make another sweet potato dessert, use the whites for the marshmallow topping for our Sweet Potato Pie.