This sweet potato meringue casserole is a slightly sweeter variation of the original, minus the extra sugar. It's simple enough to throw together even after the holidays. For more sauce, you can add extra water, butter, brown sugar or maple syrup to the filling before baking. Rum, brandy or lemon zest can be added to change up the flavor. —Kathy Kinomoto, Bothell, Washington
Sweet Potato Meringue Bake
Ingredients
- 5 medium sweet potatoes, peeled and cut into 1/4-inch slices
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/3 cup water
- 3 tablespoons unsalted butter or ghee, melted
- 3 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar
Directions
- Preheat oven to 375°. Place potatoes in a greased 8-in. square baking pan. Combine brown sugar, pecans, water and butter; pour over potatoes. Bake, uncovered, just until tender, 30-35 minutes.
- Meanwhile, for meringue, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over hot potatoes. Bake until golden brown, 8-10 minutes longer.
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