Steam or microwave sweet potatoes until soft, then let them cool.

Separate egg yolks and whites into two bowls.

Mash sweet potatoes with egg yolks until smooth.

Add honey to the mashed mixture for extra sweetness.

Whisk egg whites into stiff peaks to create meringue.

Fold meringue into the sweet potato mixture gently.

Add crushed nuts to the mixture if desired.

Transfer the mixture to a microwave-safe dish, cover tightly with plastic wrap, and poke 2–3 small holes.

Microwave for 5 minutes until cooked through.

Invert the dish onto a plate to release the bread.