• Preheat the oven to 400 degrees F. Place the sweet potato rounds in a large bowl. Whisk together the syrup and olive oil, the pour it over top of the potatoes and toss to coat. Whisk together the sugar, cinnamon, salt, pepper, nutmeg and ginger. Sprinkle it over the potatoes and toss until it’s evenly distributed. Spread the sweet potatoes out on a baking sheet covered with parchment paper (you may need 2). Bake for 15 minutes, then flip and bake for 15 minutes more.
• Right before the sweet potatoes are finished baking, make the meringue.

meringue

• When the potatoes are finished, reduce the heat to 325 degrees F.
• Beat the egg whites in the bowl of your stand mixer (or by hand, with a whisk!) until frothy. With the mixer on medium-low speed, very slowly sprinkle in the sugar while beating. Beat until stiff peaks form. Spoon or pipe the meringue over top of each sweet potato round. Place the potatoes back in the oven and bake for about 8 to 10 more minutes, just until the meringue gets slightly golden and done to the touch. Remove from the oven and let cool slightly before topping with the crumble.

oatmeal cookie crumble

• Heat a skillet over medium heat and add the butter. Once melted, toss in the oats, sugar, pecans, cinnamon and salt, stirring to coat. Cook, tossing and stirring often, until the oats toast and the sugar is caramely, about 5 to 6 minutes. Spread the mixture on a piece of parchment paper and let cool completely. Break apart into pieces and sprinkle on top of the meringue before serving.