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Meringue Sweet Potato Casserole is every bit delicious as a classic sweet potato casserole but topped with a light & airy sweetened meringue topping. You’ll love this twist to the classic Thanksgiving side dish.

For another variation of the beloved sweet potato casserole be sure and check out this Buttery Cracker Sweet Potato Casserole – so simple to make with canned yams and a buttery Ritz cracker topping. Or use up sweet potatoes in a different way and make these Sweet Potato Dinner Rolls.

A casserole dish with a spoon scooping some out to show the middle.

Sweet Potato Casserole Recipe With A Meringue Topping

This version of classic sweet potato casserole has a light, pillowy, sweet, and airy meringue topping on it! Mashed sweet potatoes topped with sweetened meringue – try this variation of the classic side dish this year for Thanksgiving.

Have you ever made meringue? I had never made it until this sweet potato casserole. Don’t be intimated by it, cause I sure was. It’s simply whipping egg whites with cream of tartar until peaks form in it (similar to how you would make homemade whipped cream).

I love the added pretty touch that the meringue adds to the otherwise drab looking sweet potato casserole. The pillowy white and golden brown peaks contrast perfectly with the orange hue of the sweet potatoes.

Sweet potato casserole with a scoop coming out of it

Ingredients Needed

Sweet Potatoes : You need 4 pounds of sweet potatoes for this recipe. Peel off the rough skin and chop the potatoes into larger sized pieces. Boil in water until very very softened.
Butter : I use salted butter.
Whole Milk : You can use half and half or heavy cream for a richer texture & taste if wanted.
Ground Cinnamon
Ground Nutmeg
Salt : I use kosher salt but any salt will work; sea salt, iodized table salt, etc.
Egg Whites : Discard the egg yolk as we will only be using the egg whites for the meringue topping.
Cream of Tartar : This stabilizes the foam in the egg whites and also helps the meringue turn out smooth, glossy, and billowy.
Granulated Sugar : Sweetener for the meringue.

How To Make Meringue Sweet Potato Casserole (Printable Recipe Card)

Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Set aside.

Place the cubed sweet potatoes into a large pot and cover the potatoes with cold water (fill the water about 1″ above the potatoes). Bring to a boil over high heat, then reduce the heat to medium and simmer for 20-25 minutes, or until the sweet potatoes are very softened and fork-tender.

Drain the potatoes in a colander and return the sweet potatoes to the pot. Add the butter, milk, cinnamon, nutmeg, and salt. Mash the potatoes with a potato masher or an electric hand mixer (I prefer using a mixer as it gets the potatoes smoother) until they’re smooth and creamy.

Transfer the mashed sweet potatoes to the prepared baking dish, spreading them out evenly. Set aside.

In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks are formed.

Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the egg whites on medium-high speed until stiff, glossy peaks form.

Spread the meringue evenly over the mashed sweet potatoes in the baking dish, making sure to seal the edges to the baking dish with the meringue. Use the back of a dinner spoon to create decorative swirls and peaks in the meringue.

Bake for 10-15 minutes or until the meringue is lightly golden brown. Watch carefully towards the end of the cook time to prevent burning.

Remove the casserole from the oven and let it stand for 5-10 minutes before serving.

How To Store Mashed Sweet Potatoes With Meringue

This meringue topped sweet potato casserole should be store in an airtight container, or simply put a lid or plastic wrap over the baking dish, for up to 3 days. Please note that the meringue topping will soften and start to weep over time, so it’s best enjoyed fresh the day it’s made.

Sweet potato casserole overhead pic with meringue topping.

Recipe Tips

Use Room Temperature Egg Whites : Egg whites at room temperature are important for meringues because they whip up faster and produce a better, airier meringue. To get the egg whites at room temperature you can put the eggs out at room temperature for 30 minutes before using them. For a quicker method, add the eggs into a bowl filled with warm/hot water and let them sit for 5-10 minutes.
Potato Masher vs. Mixer : If you prefer a chunkier mashed sweet potato mixture then use a potato masher. For a smoother, more velvety texture, use an electric hand mixer.
Softened Butter : Make sure the butter is very well softened before adding it into the sweet potatoes. This will ensure that it mixes in smooth and evenly. Leave the butter out at room temperature overnight or place the butter in the microwave for about 25-30 seconds.

Recipe FAQ’s

Can I Make This Dish Ahead of Time?

Yes, you can prepare the sweet potato base ahead of time and store it inside the baking dish, covered with a lid or plastic wrap, in the fridge. Add the meringue topping just prior to baking to ensure it stays fluffy and crispy. Don’t prepare the meringue topping ahead of time!

How Do I Know When The Meringue Is Done Cooking?

The meringue is done when it’s turned a light golden brown color and feels firm to the touch. Keep a close eye during the cook time because it can go from perfect to crisp burnt very quickly.

Do Leftovers Keep Well?

This casserole is best enjoyed fresh after it’s come out of the oven. The meringue topping will start to soften and weep over time in the fridge, while the taste is still delicious, it will look different.

Meringue Topped Sweet Potato Casserole