Sweet Potato Casserole with Meringue

This sweet potato casserole is a new twist on the traditional candied sweet potatoes including swapping out meringue for marshmallow topping . The cinnamon in the sweet potatoes balances out the sweetness of the meringue, making a perfect winter side dish to celebrate the season.
Written By: Lilly and Audrey, The Twin Chefs
Published: December 1, 2017

This sweet potato casserole is a new twist on the traditional candied sweet potatoes including swapping out meringue for marshmallow topping . The cinnamon in the sweet potatoes balances out the sweetness of the meringue, making a perfect winter side dish to celebrate the season.

5 lbs. sweet potatoes
3 eggs
1 cup heavy cream
¼ cup brown sugar
1 teaspoon vanilla
1 teaspoon kosher salt
1 teaspoon cinnamon

Meringue

4 egg whites
½ cup white sugar
¾ teaspoon cream of tartar
Pinch of salt

Preheat oven to 350 degrees and pierce sweet potatoes in a few places with a fork, bake until soft when pierced with a knife, about 45 minutes. While sweet potatoes cool, butter the bottom of a 9” x 13” baking dish, set aside. When sweet potatoes are cool enough to handle, scoop the the sweet potato flesh into a food processor bowl and discard skins. Add eggs, cream, brown sugar, salt, vanilla, and cinnamon, process until almost smooth. Pour sweet potato mixture into the buttered casserole dish and bake for 50 – 55 minutes at 350 degrees. Edges of the casserole puff and crack slightly.

Make the meringue 10 minutes before the casserole is finished baking. Beat egg whites, salt, cream of tartar, and sugar in a mixing bowl with the whisk attachment on low until foamy and then turn speed to high and beat until stiff peaks form about 5 minutes. Spoon meringue on top of casserole leaving a ½” space on all 4 sides. Turn the oven to broil placing rack 7 inches from heat source, broil about 50 to 60 seconds until meringue is lightly brown. Be sure to watch the meringue, as it browns quickly! Serves 10-12

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