Easy Make-Ahead Sweet Potato Casserole with Toasted Meringue

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!

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5 from 1 vote

Make-Ahead Sweet Potato Casserole with Toasted Meringue

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. 

Course:Side Dish

Cuisine:American

Keywords:alternative dessert, easy recipe, make-ahead, sweet potato casserole, Thanksgiving, toasted meringue

Prep Time 20 minutes

Cook Time 42 minutes

Total Time 1 hour 2 minutes

Servings 12

Calories154 kcal

Author Denise Browning

Ingredients

• 5-6 medium sweet potatoes (about 3 pounds)
• 1/2 cup lightly packed brown sugar
• 1-2 tsp ground cinnamon (or pumpkin spice)
• 2 tsp pure vanilla extract
• 4 tbsp unsalted butter, melted
• 1/2 cup whole milk
• 2 eggs, separated (yolks from whites)
• 1/8 tsp cream of tartar
• 1/2 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

Calories: 154kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 47mg | Potassium: 223mg | Fiber: 1g | Sugar: 16g | Vitamin A: 7860IU | Vitamin C: 1.3mg | Calcium: 45mg | Iron: 0.6mg

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