Meringue-Topped Sweet Potato Casserole

From EatingWell: 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.

READER'S COMMENT:

"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. "

Meringue-Topped Sweet Potato Casserole Recipe

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16 Reviews for Meringue-Topped Sweet Potato Casserole

11/28/2011

Anonymous

Recommends this recipe

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.

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11/27/2011

Anonymous

Recommends this recipe

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

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11/24/2011

shannonmichaeltx

Recommends this recipe

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 puréed 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

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11/24/2011

perfectangel4life

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

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11/14/2011

Anonymous

Recommends this recipe

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!!!

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