Sweet Potato Casserole with Meringue Topping

Preperation time
1 hour or more m
Skills level

Serving size
6-8
Country of origin

Preparation time: 1 hour or more m
Cooking time: 1 hour + 15 minutes m
Servings: 6-8

Ingredients

  • 4 large, sweet potatoes, roasted until fork tender
  • 1 stick salted butter
  • 1/4 cup light brown sugar
  • pumpkin pie spice to taste
  • 1/2 teaspoon dark molasses
  • 3 tablespoons heavy whipping cream
  • 5 large eggs, seperated
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar, pulsed in blender
  • medium-sized enamel coated cast iron skillet
  • stand mixer bowl with whisk attachment
  • large bowl with potato masher
Recipe Type:
Course:

First and foremost, do not let this topping intimidate you. Yes, it’s a meringue but with my directions you will get it right. The key is to add the sugar in tablespoons or less at a time and keep mixing. At some point, stop the mixer and check the meringue to be sure it’s not gritty. If so add the sugar more slowly. The cream of tartar is absolutely necessary because it’s all about food science here and the acid from the cream of tartar will stabilize the meringue. Prepare the base a day or two before Thanksgiving or any holiday, but the meringue topping should be done that morning.

First, you will roast the potatoes at 425 degrees for about 1 hour (or longer). Alternatively, you can microwave them. Be sure to pierce them whichever method you choose to do.

Next, allow them to cool. Scoop out the flesh and add it to a bowl. Mash with a potato masher or you can add them to the stand mixer bowl to mix with a paddle attachment. However, you must thoroughly clean the bowl and allow it to cool before you start meringue.

In the cast iron skillet, brown the butter. Heat on low heat and wait for the bubbles to settle down and you will notice the browning of the butter and the brown bits in the pan. Add the molasses, brown sugar, and pumpkin pie spice. Mix well, keeping heat on very low.

Add the potatoes to the butter and mix with a wooden spoon. Add the whipping cream off the heat and mix well.

Preheat the oven to 350 degrees.

Prepare the topping.

Using the egg whites only add to the metal stand mixer bowl. Start on medium speed and add the cream of tartar. Allow it to whisk for 1-2 minutes then slowly add the sugar. You can use a little less if you see the peaks have formed and are stiff, somewhere between ½ cup and ¾ cup of sugar.

Note: add the granulated sugar to the blender and pulse for 30 seconds. You have to work with a fine sugar, so the consistency of meringue is not gritty.

Meringue 101: No presence of egg yolk can be in the egg whites otherwise they will form into stiff peaks.

Add the topping to the sweet potatoes and bake for 15 minutes until golden. I hope you love it as much as me and my family do!