b'Yams with MeringueMARIA HINESServes 4FOR THE YAMS: 4 yamsPompeian Extra Virgin Olive OilSalt and pepper2 sprigs fresh thyme, choppedV cup C&H Golden Brown Sugar or Domino Light Brown SugarFOR THE MERINGUE:10 egg whites1V cups C&H or Domino Sugar2 teaspoons vanilla extract2 teaspoons cream of tartarTO PREPARE THE YAMS:Toss the yams with olive oil, salt and pepper. Roast the yams whole in the oven at 350 degrees until tender, 30 to 40 minutes.Peel the skin off with a paring knife while the yams are warm. Slice the yams into thin coins. Toss them with salt, pepper, chopped fresh thyme and brown sugar.Lay the yams in a square Pyrex baking dish and, using a pastry bag, cover them with the meringue. Put them under the broiler just long enough to brown the top of the meringue.TO PREPARE THE MERINGUE:Combine the egg whites, sugar, vanilla and cream of tartar in a bain-marie. Whisk the mixture constantly to avoid cooking the eggs. Remove once the mixture is hot to the touch (5 to 7 minutes).Transfer the bowl to a small mixer and, using the whisk attachment, mix on low speed, gradually increasing to high speed until stiff, glossy peaks form (about 10 minutes).CHEF STELLINOS SUGGESTED WINE PAIRING:Voga Sparkling Pinot Grigio77'