Sweet Potato Casserole is the perfect holiday side dish. Savory and sweet combine in such a unique way! Creamy mashed sweet potatoes with brown sugar, topped with a homemade marshmallow meringue! That marshmallow meringue is easier than you might think and a fantastic upgrade to mini marshmallows! A must-try. If you are looking for more holiday dishes, make sure to check out my Thanksgiving menu!
Sweet Potato Casserole
Looking for something new and exciting to add to your dinner table? Try giving Sweet Potato Casserole a try. Outside of being packed with an amazing savory and sweet flavor, these little vegetables are packed with all sorts of nutritional benefits. Loads of fiber, iron, and calcium, as well as vitamins B and C. In addition, they are a great source of beta-carotene, which is a powerful antioxidant. There are multiple ways to cook up sweet potatoes too, make sure to check out my mashed sweet potatoes and sweet potatoes with pecan streusel topping.
Sweet Potato Casserole Ingredients
Sweet Potatoes: I used large sweet potatoes for this recipe
Seasonings: This recipe uses cinnamon, nutmeg, salt, pepper, and just a dash of cayenne. The combination of these seasonings was perfect for this recipe! You can leave the cayenne out if you prefer.
Meringue: This marshmallow meringue pairs so well with this casserole and really elevates the entire dish.
Can I use Mini Marshmallows?
Yes, you can absolutely substitute mini marshmallows on top of this sweet potato casserole. Add them at the same time you would add the meringue and follow recipe directions
How to Store
Leftover casserole can be stored in an airtight container in the refrigerator for up to three days.
More Side Dishes
Sweet Potato Casserole
Ingredients
Sweet Potatoes
- 5 tablespoons unsalted butter, melted
- 5-6 large sweet potatoes
- 3 large eggs, room temperature
- 2 tablespoons dark brown sugar, packed
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
Marshmallow Meringue
- 4 egg whites, room temperature
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
Sweet Potatoes
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Using a fork, prick the sweet potato a few times on each side to create heat vents. Place the sweet potatoes on the prepared baking sheet. Bake for 70-80 minutes, or until the potatoes are soft.
- Allow the potatoes to cool for 15-20 minutes, or until they are cool enough to handle.
- Scoop out the inside of each sweet potato (discard the skins) and place the contents into the bowl of a food processor.
- Add eggs, brown sugar, salt, pepper, vanilla, nutmeg, cinnamon, and cayenne. Blend until smooth.
- Spray an 11×7-inch baking dish with nonstick cooking spray. Pour the potato mixture into the prepared baking dish.
- Bake for 20-25 minutes, or until sweet potatoes are set. While sweet potatoes are baking, prepare the marshmallow meringue.
Marshmallow Meringue
- Bring a saucepan filled with water to a boil.
- Reduce heat to simmer.
- In a medium bowl, add egg whites, sugar, and cream of tartar. Whisk together.
- Place the bowl over the saucepan and cook, whisking constantly, until the sugar is completely dissolved (about 3 to 4 minutes)
- Remove from heat.
- Using an electric mixture on medium-high speed, beat the mixture until soft peaks form (about 5-6 minutes). If peaks do not form after 6 minutes, slowly add in 1 teaspoon of sugar at a time, continue mixing and repeat until it begins to firm up.
- Gently stir in the vanilla.
Assembly
- Once the sweet potatoes have baked, remove them from the oven. Preheat the oven to broil.
- Carefully top the cooked sweet potatoes with the marshmallow meringue in an even layer (the pan will be hot).
- Broil until marshmallow meringue is browned (30 seconds to 2 minutes). The meringue should be golden brown.
- Serve hot.
Did you make this recipe?
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