Maple Meringue Sweet Potato Casserole
A sweet update to a holiday must-have. Roast and mash the sweet potatoes up to 2 days ahead and chill. Let stand at room temperature 30 minutes before proceeding with the recipe.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 2 hrs 15 mins
Ingredients
- 4 lb.
sweet potatoes (about 5 medium)
- 1 1/2 tsp.
vanilla extract, divided
- 1/2 c.
dark brown sugar
- 4 oz.
cream cheese, softened
- 6 tbsp.
butter, softened
- 3/4 tsp.
kosher salt
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
ground nutmeg
- 2
large eggs
- 3
egg whites
- 1/4 c.
maple syrup
- 1
(7-ounce) jar marshmallow crème
Directions
- Step 1Heat oven to 400°F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350°F.
- Step 2Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.
- Step 3Bake at 350°F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
- Step 4Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.
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