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Best Easy Sweet Potato Casserole with Marshmallow Meringue

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This sweet potato casserole features a creamy, flavorful sweet potato base topped with a toasted marshmallow meringue that puffs up like a cloud. It’s the perfect holiday side dish that converts even sweet potato skeptics.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium-sized)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 large egg whites, room temperature
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and prick them with a fork. Place on a baking sheet and roast for 45-60 minutes until completely soft and caramelized around the edges. Let cool, then scoop out flesh into a large bowl. Discard skins.
  2. Reduce oven temperature to 350°F (175°C). To the bowl with sweet potatoes, add melted butter, brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg. Mash together until smooth using a potato masher or hand mixer.
  3. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread sweet potato mixture evenly in the dish.
  4. Bake sweet potato mixture for 20-25 minutes until hot and slightly set around the edges. Remove from oven and let sit while making meringue.
  5. In the bowl of a stand mixer, combine egg whites, granulated sugar, and cream of tartar. Place bowl over a pot of simmering water (bottom of bowl should not touch water). Whisk constantly until sugar is completely dissolved and mixture is warm to the touch, about 3-4 minutes.
  6. Transfer bowl to mixer and beat on medium-high speed until stiff, glossy peaks form, about 5-7 minutes. Add vanilla extract and beat for another 30 seconds.
  7. Spoon meringue over hot sweet potato filling. Use a spatula to create peaks and swirls. Broil for 1-2 minutes until golden brown, or use a kitchen torch to toast the meringue.
  8. Let casserole sit for 5-10 minutes before serving. Serve warm.

Notes

For best results, use fresh roasted sweet potatoes instead of canned. Room temperature eggs are essential for smooth blending. Make sure the mixing bowl for meringue is completely clean and free of grease. Toast meringue right before serving. The sweet potato base can be prepared up to 2 days in advance.

Nutrition

Keywords: sweet potato casserole, marshmallow meringue, holiday side dish, Thanksgiving, Christmas, sweet potato recipe

Find it online: https://platebelle.com/best-easy-sweet-potato-casserole-with-marshmallow-meringue/