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A bowl of sweet potato casserole
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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

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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