Creamy, fluffy, rich sweet potatoes with a meringue top. Enjoy sweet potatoes' natural sweetness without drowning it in sugar. This is everyone's favorite. We can't serve Thanksgiving dinner without it!

Dan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.

  • Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.

  • In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.

  • Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

Nutrition Facts

235.9 calories; protein 5.5g 11% DV; carbohydrates 31.1g 10% DV; fat 10.7g 17% DV; cholesterol 108.3mg 36% DV; sodium 204mg 8% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2011
This recipe works great even with canned sweet potatoes. Just drain them well and throw them in the mixing bowl. There is NO need for additional sugar. Read More
(22)

Most helpful critical review

Rating: 3 stars
02/20/2011
This tastes great! However one key thing was left out- you have to have room temp egg whites. If that had been in the recipe it would have saved me a little extra work. Maybe you all know that already though! Some other hints while we're on the topic of meringue are to use a metal (not plastic) bowl and make sure everything is clean of oils of any kind. Using an electric mixer really helps as well. Hope that helps out anyone else who is also rather a novice in the kitchen! Read More
(30)
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/20/2011
This tastes great! However one key thing was left out- you have to have room temp egg whites. If that had been in the recipe it would have saved me a little extra work. Maybe you all know that already though! Some other hints while we're on the topic of meringue are to use a metal (not plastic) bowl and make sure everything is clean of oils of any kind. Using an electric mixer really helps as well. Hope that helps out anyone else who is also rather a novice in the kitchen! Read More
(30)
Rating: 5 stars
04/11/2011
This recipe works great even with canned sweet potatoes. Just drain them well and throw them in the mixing bowl. There is NO need for additional sugar. Read More
(22)
Rating: 5 stars
05/15/2010
Delicious. I added some brown sugar to the layer of walnuts because I was afraid it wasn't going to be sweet enough. I got compliments on this dish at Thanksgiving. Read More
(18)
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Rating: 5 stars
12/30/2009
This was INCREDIBLY GOOD 10 Stars. My husband said "Restaurant Quality" I followed the recipe exactly as posted. The only complaint I have is that it is quite a small quantity. I did not bake it in a 9X9 it was going to be too little and to flat. Next time I will double up the ingredients. WOW we really loved it! Read More
(9)
Rating: 5 stars
11/18/2009
this is one terrific accompanyment for turkey Read More
(7)
Rating: 4 stars
11/29/2010
Made this for Thanksgiving this year and got lots of good reviews:) It was yummy. There was some confusion however as to if it was to be served hot or cold... we went the hot route but by the time all the fixin's were on my plate and I was ready to eat the sweet potato was cold. So use an oven not a hot-plate to keep it warm before eating-time. (It made good left-overs btw:D) Read More
(6)
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Rating: 5 stars
12/02/2010
This was sooooo yummy and pretty. LOVED IT! Read More
(4)
Rating: 3 stars
11/18/2011
Was a good dish to bring to a Thanksgiving potluck got a lot of interest. Only thing I might want it a little sweeter. Read More
(4)
Rating: 3 stars
05/04/2011
needs some brown sugar in the sweet potato mix. NO nuts! Read More
(3)