This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula.

Jessie Price
Source: EatingWell Magazine, November/December 2010

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Recipe Summary

total:
1 hr 15 mins
Servings:
10
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Ingredients

Sweet Potato Casserole
Meringue Topping

Directions

Instructions Checklist
  • Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer and cook until tender, 10 to 15 minutes. Drain well and transfer to a food processor. Process until smooth.

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  • Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) broiler-safe baking dish (see Tip) with cooking spray.

  • Whisk whole eggs, brown sugar, cinnamon, oil, evaporated milk, vanilla and salt in a large bowl until smooth. Add the sweet potato; whisk until smooth. Stir in pineapple and its juice. Spread the mixture in the prepared baking dish. Sprinkle with pecans.

  • Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside while you make the topping.

  • To prepare meringue topping: Position rack in top third of oven; preheat broiler. Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form (see Tip). Beat in granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.

  • Spoon the meringue into a gallon-size sealable bag. Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner. Pipe the meringue onto the casserole, making marshmallow-size dots. (Alternatively, use a pastry bag fitted with a 1/2-inch tip or spread the meringue over the casserole as if you were frosting a cake.) Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds.

Tips

Make Ahead Tip: Prepare through Step 4; cool, cover and refrigerate for up to 2 days. Reheat, covered, in the microwave on High, before finishing with Steps 5-6.

Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes

A broiler-safe baking dish is one made of metal or earthenware. Glass baking dishes, such as Pyrex, may shatter under the broiler.

To make soft peaks, beat egg whites with an electric hand mixer until they are stiff, but still soft enough to curl over when beaters are turned upside down.

Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking section of most supermarkets.

Nutrition Facts

196 calories; protein 5.4g 11% DV; carbohydrates 29.4g 10% DV; dietary fiber 3g 12% DV; sugars 17.9g; fat 6.8g 11% DV; saturated fat 0.8g 4% DV; cholesterol 41.2mg 14% DV; vitamin a iu 14068IU 281% DV; vitamin c 13.5mg 23% DV; folate 12.6mcg 3% DV; calcium 103.3mg 10% DV; iron 1mg 6% DV; magnesium 27.9mg 10% DV; potassium 361.5mg 10% DV; sodium 194.1mg 8% DV; thiamin 0.1mg 11% DV; added sugar 10g.

Reviews (18)

Read More Reviews
18 Ratings
  • 5 star values: 17
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/29/2011
This was a huge hit--everyone's favorite after the turkey. Following others' advice I added the pineapple to the sweet potatoes in the food processor. I also candied the pecans in splenda brown sugar lite maple syrup and a splash of balsamic. Next time I will probably switch out the regular brown sugar in the casserole with splenda brown sugar. My edges never bubbles either so I just gave it an extra 15 min and took it out anyway. Read More
Rating: 5 stars
11/22/2018
I make this recipe often. I replace the canola oil with one of the cups of organic applesauce you buy in a 6 pack or 4oz. It adds to the flavor and gives more texture to the recipe. Read More
Rating: 5 stars
10/29/2011
Too much sugar for a diabetic. How about using Stevia? Stevia is a naturally sweet herb native to Paraguay. It is non-caloric and has been used as a natural sweetener and flavor enhancer for centuries. In the US it is officially considered a "dietary supplement." Read More
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Rating: 5 stars
11/27/2011
Delicious as dessert too! I've made this twice already initially for Thanksgiving and the to use up the sweet potatoes that I bought. I processed the pineapple with the potatoes like some one suggested and it came out like a smooth light pudding. Now I'm eating the leftovers like dessert instead! I also tried this with coconut milk with great results! I'll use this recipe again! Pros: Easy light adaptable Read More
Rating: 5 stars
10/29/2011
These were amazing! I was so impressed. I didn't add the nuts and next time I will put the pineapple in the food processor with the sweet potatoes so there aren't any chunks. And the meringue was to die for. I actually preferred this to marshmallows...and I love the traditional sweet potato casserole it's always been my favorite dish during Thanksgiving. So this completely blew my expectations away and it will now for my entire family. Thanks for the good recipe!!! Read More
Rating: 5 stars
10/29/2011
This recipe sounds awesome I love sweet potatos. My problem is I don't do dairy any suggestions for a replacement for the milk???? Can't wait to try it. Beth Read More
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Rating: 5 stars
10/29/2011
This was my first attempt at a sweet potato casserole and I highly recommend it. I believe the casserole can stand on it's own without the topping. I was taking this to a friend's house for dinner and didn't want to bother with the merangue so I cheated and tossed on a couple dozen mini marshmallows and browned them in the oven. Everyone raved about the casserole and the hostess kept the leftovers. Read More
Rating: 5 stars
10/29/2011
This was an unexpected jewel in our Thanksgiving menu! Absolutly mash the pineapple with the potatoes so it is mixed well and you will have a light sweet and wonderful dish. Even my anti sweet potato child took seconds of this one. A new favorite in our family. Read More
Rating: 5 stars
10/29/2011
I would give this recipe a ten star rating if I could! I tried to make as few dishes as possible this year but could not have a Thanksgiving feast without some type of sweet potato dish. I used white sweet potatoes not yams which would alter the nutrition counts. I also processed the pineapple until smooth before adding to the potatoes which was a wonderful suggestion. I used only chopped toasted pecans on the top and omitted the meringue because I made this the night before Thanksgiving to alleviate the last minute cooking rush that day. Although not as colorful or quite the spectacular presentation with the meringue it was the best sweet potato side dish I or my family has had in many years. I reheated on Thanlsgiving and it was not dried out. The dish was light and had a remarkable flavor! Read More