Sweet Potato Casserole with Meringue Topping
Everyone will be wanting seconds this Thanksgiving when you bring this orange-infused sweet potato casserole with a gooey maple-pecan layer to the table!
Serves: 9Prep: 40 minutesCook: 20 minutesTotal: 1 hourDifficulty: Hard
- 2 pounds sweet potatoes
- 1 teaspoon salt, divided
- 1/2 cup orange juice
- 1/3 cup sugar
- 1 tablespoon maple syrup
- 3 tablespoons butter, divided
- 1/4 teaspoon cinnamon
- 2 large egg whites, room temperature
- 3 tablespoons water
- 1/2 cup pecans, chopped
- Peel and cut the sweet potatoes into 1½” chunks. Place in a large saucepan and cover with water. Over high heat, bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes, until the sweet potatoes are tender. Drain the water from the saucepan.
- Add 2 tablespoons of butter, ½ teaspoon of salt, and cinnamon to the sweet potatoes. Mash the sweet potatoes with a potato masher until there are no large lumps.
- Add the orange juice and continue mashing until the mixture is smooth.
- Position oven rack to the upper third part of the oven and heat broiler. Spray an 9”x9” casserole dish with nonstick cooking spray.
- Beat egg whites with a mixer until soft peaks form. Mix sugar and water in a small saucepan over medium-high heat. Bring to a simmer and stir until the sugar dissolves. Bring back to a boil and heat until a candy thermometer reaches 238°F. Drizzle sugar syrup into the egg white mixture while continuing to use the mixer. Beat for about 2 more minutes. Set the meringue aside.
- Mix the maple syrup, the remaining butter and remaining salt in a small saucepan. Heat over medium heat until the mixture comes to a boil, then add the pecans and cook for 1-2 more minutes, while stirring constantly.
- Spread the sweet potatoes into the casserole dish. Top with the pecans. Spoon the meringue over the top of the casserole.
- Broil for 1-2 minutes, until the top is browned.
- Serve and refrigerate leftovers.