Sweet potatoes with Marshmallow Meringue – Sweet potato casserole baked with simple ingredients like pure maple syrup. Topped with homemade marshmallow meringue for a perfect Thanksgiving side dish.
Sweet potatoes are one of those side dishes that I never want to miss out on for Thanksgiving. Mashed potatoes, we eat them year round. But delicious sweet potato casserole usually only happens at Thanksgiving. And I’m surely not going to miss out on a heaping serving of this naturally sweet goodness.
Growing up my mother made a sweet potato casserole with brown sugar and butter but I was never introduced to marshmallows on the sweet pototoes until I met my husband’s family. And lo and behold, I loved it! Every bite. Now I look forward to that sweet marshmallow topping. But I really dislike some of those ingredients in store bought marshmallows.
I was thrilled to find out that I can make a homemade marshmallow meringue at home and make it look purty too. I’m like ‘Look at that puffs of meringue. They’re “boss” ‘ as my 13 year would say. I guess that’ the equivalent of the word ‘insane’ or ‘awesome’ Either way, you have to make these taters. Sweet potatoes with Marshmallow Meringue are boss!
FINAL RECIPE THOUGHTS
Sweetened with a hint of brown sugar and pure maple syrup these sweet potatoes steal the show. The marshmallow meringue only consists of 3 ingredients, egg whites, sugar and cream of tartar. You won’t believe how fast these come together for a great side dish that everyone is sure to be wowed by.
Til we meet and eat again,
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- 3 lbs sweet potatoes
- 3 tablespoons pure maple syrup
- 2 tablespoons dark brown sugar
- 1 tablespoon lemon juice
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ⅓ cup granulated sugar
- Preheat oven to 400 degrees. Pierce sweet potatoes all over with the tip of a knife and place in a large microwave safe bowl. Cover with plastic. Vent with a few small holes. Cook on high power fo 15-17 minutes or until tender.Test by piercing with a fork. Drain. When cool, peel potatoes and return to bowl.
- Add maple syrup, brown sugar and lemon juice. Mash sweet potatoes with a potato masher until smooth. Transfer to a 2 quart casserole dish.
- If preparing ahead cover and refrigerate up to overnight. Then bake at 400 degrees for 15 minutes or heated through.
- In a large mixing bowl with mixer on high speed beat egg whites and cream of tartar until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff glossy peaks when beaters are lifted.
- Transfer meringue to large piping bag fitted with ½ inch plain tip or to a gallon sized resealable plastic bag with one corner to form ½ inch hole. Starting at one side of casserole dish, pipe meringue in small rounds in rows onto the sweet potatoes, covering the top. Bake 6-8 minutes or until meringue is golden.
Recipe adapted from Good Housekeeping
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