Meringue-Topped Sweet Potato Casserole

17 Reviews
From: EatingWell Magazine November/December 2010

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.

Ingredients 10 servings

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  • Sweet Potato Casserole
  • 2 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
  • 2 large eggs
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon canola oil
  • 1 cup low-fat evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 8-ounce can of crushed pineapple, undrained
  • 1/2 cup chopped pecans, toasted (see Tip)
  • Meringue Topping
  • 4 teaspoons dried egg whites (see Note), reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature
  • 1/4 cup granulated sugar

Preparation

  • Active

  • Ready In

  1. 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.
  2. Preheat oven to 350 °F. Coat an 8-inch-square (or similar 2-quart) broiler-safe baking dish (see Tip) with cooking spray.
  3. 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.
  4. Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside while you make the topping.
  5. 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.
  6. 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.
  • 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 information

  • Serving size: about 1/2 cup
  • Per serving: 196 calories; 7 g fat(1 g sat); 3 g fiber; 29 g carbohydrates; 5 g protein; 13 mcg folate; 41 mg cholesterol; 18 g sugars; 0 g added sugars; 14068 IU vitamin A; 14 mg vitamin C; 103 mg calcium; 1 mg iron; 194 mg sodium; 361 mg potassium
  • Nutrition Bonus: Vitamin A (281% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carbohydrate, 1 fat

Reviews 17

November 29, 2014
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By: EatingWell User
You taste this, you have died and went to Heaven. Delicious I never like sweet potatoe casserole but had to make it for my husband and I decided to taste it anyway. The is my favorite dish now because it's so delicious with pineapples. Wow! Everyone should try this. Pros: Everything is awesome Cons: No negative
November 28, 2011
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By: EatingWell User
Now the on the Thanksgiving Must Have List This was amazing! I was a little nervous because my in-laws always do the traditional sweet potatoes with lots of butter and brown sugar. I am always the token healthy dish but decided this Thanksgiving to try the sweet potatoes also. I wanted something healthy, so I tried this one. Everyone asked me for the recipe, and I've been requested to make it every year! I made a few changes - I subbed egg whites for the eggs and used Splenda Brown Sugar. I ended up actually not making the topping, but it was sweet enough the way it was. I also completely forgot the pecans, but as I said, everyone loved it! I had an extra casserole and brought it to my dad's the next day. What they didn't eat, the saved as leftovers for themselves.
November 27, 2011
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By: EatingWell User
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
November 24, 2011
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By: Shannon Wells Michael
Wonderful! Fabulous! Light! Worth your time! I baked my sweet potatoes in the oven at 350 degrees for an hour and half, or until soft. I pur+¬ed the pineapples in my food processor. And I added nutmeg to the spices. Whole family loved it, and they know good food. Pros: Easy to make Cons: None
November 24, 2011
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By: amiller52
Good... not great. I'm glad I decided to do a trial run before Thanksgiving as this turned out dry and rather bland. We had leftovers from the trial run (minus the topping) that we froze to use for Thanksgiving, however, we had to make a new topping for it of brown sugar, pecans, oats, and some melted butter to make it less dry and more traditional. Pros: healthy Cons: Too dry, time consuming
November 14, 2011
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By: EatingWell User
Wow! this is by far one of my favorites!!! I made this recipe last Thanksgiving. It was a hit with my entire family! The meringue topping is what did it for me. It was such a great combo. Loved having an alternative to marshmallows. I will definitely be making it again this year!!! Pros: Delicious and healthy!!!
December 04, 2010
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By: Yvonne
I made this dish the day before Thanksgiving and it heated up excellent. It was huge hit and everyone raved. The meringue topping was perfectly sweet.
December 01, 2010
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By: EatingWell User
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!
November 30, 2010
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By: caitlinvail
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.