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Sweet Potato Casserole

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!
Prep Time1 hour 20 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: Mashed Sweet Potatoes, Sweet Potato Casserole, Sweet Potatoes
Servings: 8


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
  • teaspoon cayenne pepper

Marshmallow Meringue

  • 4 egg whites, room temperature
  • ½ cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract


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 11x7-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.


  • 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.