If you’re like most people, you’ve probably encountered a situation where you are having company over and simply cannot figure out what to cook. Don’t get caught in a situation where you end up making plain ole mashed potatoes and gravy or mac n’ cheese. Don’t disappoint this Thanksgiving, make something fun, creative, but most importantly delicious. When you’re looking for an exciting twist on an otherwise ordinary dish, consider this recipe. Maple Meringue Sweet Potato casserole is delicious, and it is sure to have everyone begging for the recipe.
- 4 lb. sweet potatoes
- 1½ tsp. vanilla extract
- ½ c. dark brown sugar
- 4 oz. cream cheese
- 6 tbsp. butter
- ¾ tsp. Kosher salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 2 large eggs
- 3 egg whites
- ¼ c. maple syrup
- 1 jar marshmallow crème
Preheat the oven to 400º F. Next, get a baking sheet out and cover it with aluminum foil to be sure that the potatoes do not stick to the pan. Poke a few holes in them with a fork, as this will ensure the potatoes cook thoroughly and help the potatoes to not rupture in the hot oven. They will take about an hour in the oven to cook. Because the recipe is for a casserole and not a baked potato, we want to leave them in a bit longer so they are softer and easier to work with. After about an hour and twenty minutes in the oven, take them out, reduce the oven temperature to 350º, and let them cool until they are cool enough to be able to touch and peel. Peel the potatoes and cut them into large chunks. Doing this will make the mixing of the potatoes much easier as mixers are generally more effective on small chunks rather than whole pieces of anything. Add the potato chunks, one teaspoon of vanilla, half of a cup of brown sugar, 4 oz. of cream cheese, 6 tbsp. of butter, ¾ tsp. of kosher salt, and ½ tsp. of ground nutmeg to the mixing bowl, and beat the mixture at a medium speed with a heavy duty electric stand mixer until smooth. This should take a few minutes, but you cannot make it “too smooth”. Next, beat in the 2 whole eggs and stir the mixture until it is thoroughly mixed. Finally, transfer the potato mixture to a 13×9-inch baking pan, make sure the oven is pre-heated to 350º, and bake the mixture for 30 minutes.
While that is cooking, beat the egg whites, remaining half teaspoon of vanilla, and just a pinch of salt at a high speed until it is foamy. It is best to use a heavy duty electric stand mixer, but a hand-held mixer will work as well. Slowly add the maple syrup while you are beating it, until it begins to form a stiff peak. Next, add about a third of the jar of marshmallow crème and beat the mixture with the mixer until its smooth. Do this again until you’ve used the entire jar. It is important that you do not add the entire jar at once, because that will change the consistency, because that much marshmallow crème cannot be combined at once. You want the crème to be very smooth, this may take a minute or so. Again, it can’t be “too smooth”. Spread the meringue in a creative pattern over the potatoes. If you are feeling creative, you could put the meringue in to a gallon sized zip-lock bag, and squeeze the meringue into one corner and cut a very small corner of the bag off, creating a “tip” that you could use to decorate the potato casserole. Some popular designs for people are writing “happy thanksgiving” with the meringue mixture, or depending on how artistic you are, even drawing a turkey on the casserole with meringue. Whatever you decide, after the meringue is covering the casserole, bake about 15 more minutes at 350º until the meringue topping is golden brown.
- Make sure the potato mixture is very smooth. You don’t want this to be a “chunky” casserole, so take your time and be patient when mixing.
- Like the potato casserole, you want the meringue as smooth as possible also.
- Be sure that the butter and cream cheese are both very cold and solid when you add them. If they are softened at all, it effects the consistency of the meringue and casserole quite a bit.
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