Always a BIG Thanksgiving tradition, this classic fluffy sweet potato and yam recipe will give you something to be grateful for.
A bed of slow-roasted sweet potato complete with a sticky charred marshmallow meringue layer swirled with cinnamon, ginger, nutmeg and brown sugar. Phwoar, it’s salivating stuff.
Is it a casserole, is it a pudding? Nobody knows, but what is important is that no Thanksgiving table is complete without it. Follow these simple steps to make your own sweet & melty holiday side dish.
SERVES 6-8
PREP:
30 MINS
COOK:
1 HR 45 MINS
MEDIUM
INGREDIENTS
Ingredients
For the Sweet Potato Mixture:
- 5 sweet potatoes
- 50g light brown sugar
- 40g utter
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ginger
For the Meringue topping
- 150g caster sugar or light brown sugar
- 5 eggs
- Bake the whole sweet potatoes for 1 hour, they’ll be done when a sharp knife can slide through.
- Cool the potatoes until you can comfortably handle them. Scoop the flesh out of the sweet potato peels into a bowl.
- Coat a baking dish with butter
- Place the sweet potato flesh, 4 tablespoons melted butter, brown sugar, ginger, cinnamon, and nutmeg in a large bowl. Mash until smooth and combined.
- Mix in the egg yolks until well-incorporated.
- Transfer the sweet potato mixture into the prepared baking dish and spread into an even layer. Bake for 30 minutes.
- While the sweet potato mixture bakes, whisk the egg whites until foamy, about 1 minute. Gradually add the sugar while mixing, and whip the meringue to stiff peaks.
- Carefully spread the meringue onto the sweet potato mixture, covering all of the sweet potato mixture
- Bake until the meringue is browned, about 15 minutes more. Serve immediately and dig in!
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