Sweet Potato Casserole is an ideal holiday side dish, combining savory and sweet flavors in a delightful way. This recipe features creamy mashed sweet potatoes with brown sugar, topped with a homemade marshmallow meringue. The marshmallow meringue is surprisingly easy to make and a great upgrade from mini marshmallows. A must-try for your festive table!
Why Try Sweet Potato Casserole?
Looking to add something new and exciting to your dinner table? Sweet Potato Casserole is not only delicious but also packed with nutritional benefits. Sweet potatoes are rich in fiber, iron, calcium, and vitamins B and C. They are also an excellent source of beta-carotene, a powerful antioxidant. For more sweet potato dishes, check out my mashed sweet potatoes recipe!
Ingredients for Sweet Potato Casserole
- Sweet Potatoes: I used large sweet potatoes for this recipe.
- Seasonings: This recipe includes cinnamon, nutmeg, salt, pepper, and a hint of cayenne for a perfect flavor combination. Feel free to omit the cayenne if you prefer.
- Meringue: The marshmallow meringue pairs wonderfully with the casserole and elevates the dish.
Can I Use Mini Marshmallows?
Absolutely! You can substitute mini marshmallows for the marshmallow meringue. Add them at the same time you would add the meringue and follow the recipe instructions.
How to Store
Leftover casserole can be stored in an airtight container in the refrigerator for up to three days.
Ingredients
Sweet Potatoes
- 5 tablespoons unsalted butter, melted
- 5-6 large sweet potatoes
- 3 large eggs, room temperature
- 2 tablespoons dark brown sugar, packed
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
Marshmallow Meringue
- 4 egg whites, room temperature
- ½ cup granulated sugar (100 g)
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
Sweet Potatoes
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Using a fork, prick the sweet potatoes a few times on each side to create heat vents. Place the sweet potatoes on the prepared baking sheet. Bake for 70-80 minutes, or until the potatoes are soft.
- Allow the potatoes to cool for 15-20 minutes, or until they are cool enough to handle.
- Scoop out the inside of each sweet potato (discard the skins) and place the contents into the bowl of a food processor.
- Add eggs, brown sugar, salt, pepper, vanilla, nutmeg, cinnamon, and cayenne. Blend until smooth.
- Spray an 11×7-inch (28×18 centimeters) baking dish with nonstick cooking spray. Pour the potato mixture into the prepared baking dish.
- Bake for 20-25 minutes, or until sweet potatoes are set. While the sweet potatoes are baking, prepare the marshmallow meringue.
Marshmallow Meringue
- Bring a saucepan filled with water to a boil.
- Reduce heat to simmer.
- In a medium bowl, add egg whites, sugar, and cream of tartar. Whisk together.
- Place the bowl over the saucepan and cook, whisking constantly, until the sugar is completely dissolved (about 3 to 4 minutes).
- Remove from heat.
- Using an electric mixer on medium-high speed, beat the mixture until soft peaks form (about 5-6 minutes). If peaks do not form after 6 minutes, slowly add in 1 teaspoon of sugar at a time, continue mixing, and repeat until it begins to firm up.
- Gently stir in the vanilla.
Assembly
- Once the sweet potatoes have baked, remove them from the oven. Preheat the oven to broil.
- Carefully top the cooked sweet potatoes with the marshmallow meringue in an even layer (the pan will be hot).
- Broil until the marshmallow meringue is browned (30 seconds to 2 minutes). The meringue should be golden brown.
- Serve hot.
Enjoy this delectable and nutritious sweet potato casserole with a delightful marshmallow meringue topping, perfect for any holiday meal!
