Meringue-Topped Sweet Potato Casserole

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.

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

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 pureed 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

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

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.

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.

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.

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.

Well I decided to make this dish the day before thanksgiving to ease my stress for the actual day! Only problem that I have noticed is that my edges aren't bubbling, so I decided to keep cooking it longer. Almost an hour later, still in the oven, they edges aren't bubbling they are getting burnt and looks like they are getting crispy. Could be my fault though, I didn't use fresh sweet potatoes instead I used the can stuff and I also didn't put them in a food processor. They smell good but I guess I will find out tomorrow!! =)