Meringue Topped Sweet Potato Casserole

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

Meringue Topped Sweet Potato Casserole

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.

Course Side Dish

Cuisine American

Keyword meringue sweet potato casserole

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 292kcal

Author Jessica - Together as Family

Ingredients

4 pounds sweet potatoes (peeled and cut into 1-inch cubes)
1/2 cup (1 stick) butter very softened
1/2 cup whole milk
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon kosher salt
4 large egg whites (at room temperature)
¼ teaspoon cream of tartar
1/2 cup granulated sugar

Instructions

Preheat the oven to 375℉. Spray a 9x13-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.
4 pounds sweet potatoes
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.
1/2 cup (1 stick) butter, 1/2 cup whole milk, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon kosher salt
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.
4 large egg whites, ¼ teaspoon cream of tartar
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.
1/2 cup granulated sugar
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.

Notes

Can I Make It 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.

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.

Nutrition