This easy and rich Make-Ahead Sweet Potato Casserole with Toasted Meringue is a gluten-free and nut-free side dish that is sweet enough to serve as a dessert.
Thanksgiving will be arriving sooner than you think, folks! Among the main dishes, a juicy Turkey, and many dessert options, is this rich and buttery Make-Ahead Sweet Potato Casserole with Toasted Meringue.
A twist on a classic that is actually better than the traditional side itself. My husband's taste buds are happy... as well as mine! 🙂
This is a gluten-free holiday side dish made with just a few ingredients, and is a real crowd-pleaser. Oh... our version is also nut-free! Yep! In addition, it doesn't require any special cooking skills and can be partially made-ahead to be put together on Thanksgiving Day. Don't you love dishes like that?
You can also choose either to boil the sweet potatoes or microwave them, like I did, to reduce cooking time by up to 50%.
So after scrubbing sweet potatoes, prick them several times with a fork; then place on a microwave-safe plate and cook on full power for about 7-10 minutes (depending on the microwave potency)... or until they turn out soft.
When they are fully cooked, remove from the microwave and either peel them by gently scrubbing the peel with a pairing knife or, alternatively, cut them lengthwise and scoop all the flesh out from the peel using a spoon or cookie scoop. In either case, please be careful to avoid burning your hands!
See? Easy peasy!
But if you'd rather boil them, peel them first, cut into chunks, and place into a pot filled with cold water (never boiling water, otherwise they won't cook evenly). Bring to a boil and let cook for about 12-15 minutes or until soft. Drain water!
Sweet potatoes are ready to be mashed and mixed with other 6 widely available ingredients.
Well, curious?
Let's prepare this smash hit for your Thanksgiving table!
HOW TO MAKE THIS MAKE-AHEAD SWEET POTATO CASSEROLE WITH TOASTED MERINGUE
Bake on middle rack for about 35 minutes. Five minutes before removing casserole from the oven, prepare the meringue. Beat egg whites with cream of tartar in the bowl of a mixer until foamy, about 1-2 minutes.
Add powdered sugar and beat again until stiff, about 1-2 minutes. Increase heat to 400 F.
Spoon meringue on top of baked casserole and bake on top rack of the oven for additional 6-7 minutes or until meringue is golden brown. Serve and enjoy!
Make Ahead Tip
If you don't intend to bake casserole on the very same day that you are making it, prepare sweet potato mixture and spread into greased casserole dish. Then, wrap tightly and store in the refrigerator for 3-5 days. Then when ready to bake, remove from the refrigerator, uncover, and bake as directed.
Always remember that meringue has to be prepared on the day that casserole will be baked and served. Why? Because egg whites will separate after a while although the cream of tartar, an acidic ingredient, helps to stabilize them.
Freezing Tips
If you would like to freeze casserole, prepare sweet potato mixture and spread into greased casserole dish. Let mixture cool completely, wrap tightly, and store in the freezer up to 3 months.
When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Bake as directed above. Meringue should not go in the freezer.
Taking Care of Leftovers
You can re-purpose the dish by simply serving on toasted slices of a hard-crust bread such as a baguette, or by using them to make sandwiches along with other Thanksgiving leftovers such as sliced turkey and cranberry sauce, or with a buttery melted cheese and chutney.
If you would rather have it as a dessert, serve it with a drizzle of pure maple syrup on top or with vanilla ice cream on the side. 😉
Any other suggestions?
I am looking forward to your feedback!
Happy Thanksgiving!
Make-Ahead Sweet Potato Casserole with Toasted Meringue
Ingredients
- 5-6 medium sweet potatoes (about 3 pounds)
- ½ cup lightly packed brown sugar
- 1-2 teaspoon ground cinnamon (or pumpkin spice)
- 2 teaspoon pure vanilla extract
- 4 tablespoon unsalted butter, melted
- ½ cup whole milk
- 2 eggs, separated (yolks from whites)
- ⅛ teaspoon cream of tartar
- ½ cup powdered sugar
Instructions
- Scrub sweet potatoes and either cook them in the microwave or boil them. Microwave: Place on a microwave-safe plate and cook on full power for about 7-10 minutes (depending on the microwave potency) or until they turn out soft.
- Then, peel them by gently scrubbing the peel with a pairing knife. Or alternatively, cut them lengthwise and scoop all the flesh out of the peel using a spoon or cookie scoop. Just be careful to avoid burning your hands!
- To boil: Peel them first, cut into chunks, and place into a pot filled with cold water (never boiling water; otherwise they won't cook evenly). Bring to a boil and let cook for about 12-15 minutes or until soft. Drain!
- Meanwhile, preheat oven to 350º F. Mash sweet potatoes and stir in brown sugar, cinnamon, vanilla, melted butter, milk, and egg yolks until obtaining a homogeneous mixture.
- Pour into a 2-quart casserole dish coated with cooking spray. Bake on middle rack for about 35 minutes. Five minutes before removing casserole from the oven, prepare the meringue.
- Beat egg whites with cream of tartar in the bowl of a mixer until foamy, about 1-2 minutes.
- Add powdered sugar and beat again until stiff, about 1-2 minutes. Increase heat to 400 F.
- Spoon meringue on top of baked casserole and bake on top rack of the oven for additional 6-7 minutes or until meringue is golden brown. Serve and enjoy!
Recipe Notes
- Make Ahead Tip: If you don't intend to bake sweet potato casserole on the same day that you are making it, prepare sweet potato mixture and spread into greased casserole dish. Then, wrap tightly and store in the refrigerator for 3-5 days. Then when ready to bake, remove from the refrigerator, uncover, and bake as directed. Always remember that meringue has to be prepared on the day casserole that will be baked and served. Why? Because egg whites will separate after a while although cream of tartar, an acidic ingredient, helps to stabilize.
- Freezing Tips: To freeze sweet potato casserole, prepare sweet potato mixture and spread into greased casserole dish. Let mixture cool completely, wrap tightly, and store in the freezer up to 3 months. When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Bake as directed above. Meringue should not go into freezer, however.
- Love sweet potato dishes? Try our No Bake Eggless Sweet Potato Flan or Spiced Sweet Potato Pound Cake with Caramel Frosting
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
John / Kitchen Riffs says
Like the idea of the meringue on the sweet potato casserole -- looks classy and is a bit different. Thanks!
Deb|EastofEdenCooking says
Make ahead is just what I need this holiday season! What a fab idea!
Karen (Back Road Journal) says
It certainly does make for a pretty side dish.
Amada Swann says
Hi, Denise! I am from the South and made this sweet potato casserole for a recent family reunion. No need to say my family loved it. It was delicious, not overly sweet. Keeping the recipe for Thanksgiving!
Robin says
Hi. I’m making this delicious recipe but have to bring it to our Thanksgiving Dinner. Can I make the recipe from start to finish at home and warm it up just before dinner?
Denise Browning says
Hi, Robin! I really apologize for having gotten your comment late. I was away with my family for this holiday. I don't know exacly what you ended up doing, but if I have answered the comment in time I would have advised you to make the sweet potato casserole ahead and only when it is time to warm it up you had topped with the toasted meringue. The reason why it is because reheating can cause the merigue to deflate. I hope you had a great Thanksgiving and made precious memories with your family!