This Sweet Potato Casserole with Italian meringue and maple peans is a modern spin on the classic Thanksgiving side dish that typically comes topped with marshmallows. It’s vegetarian, gluten-free and kid-friendly making it the perfect addition to your holiday table!

sweet potato casserole with a serving removed, topped with bruleed meringue

Disclaimer: I originally published this recipe on November 9th, 2012. I have updated the text to reshare it with you today. 

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Why We Love This Recipe For Sweet Potato Casserole with Meringue

This sweet potato casserole is going to knock your socks off. Atop the orange-infused sweet potato mash is a gooey layer of maple pecans, which is then covered in an ultra-light and airy swath of whipped meringue.

Recipe Highlights

  • Only 166 calories and 2 grams of saturated fat per serving
  • Candied pecans and meringue give this a grown up feel compared to the classic
  • Gluten-free and vegetarian
  • Orange juice adds a tangy-sweet punch
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Ingredients For Sweet Potato Casserole with Pecans and Meringue

sweet potatoes in a woven basket
  • Sweet Potatoes: Peeled and cut into 1 1/2-inch chunks
  • Seasonings: Salt, cinnamon, chipotle powder
  • Orange juice: Preferably freshly squeezed
  • Egg whites: Room temperature. See our tip here.
  • Kitchen Staples: Unsalted butter, sugar, water
  • Maple Syrup
  • Chopped Pecans

How To Make Meringue Topped Sweet Potato Casserole

Step 1: Make Sweet Potato Mash

Place the sweet potatoes in a large saucepan and cover with cold water. Bring the contents to a boil over high heat, and then reduce the heat to maintain a simmer. Cook until the potatoes are tender when pierced with a fork – about 15 to 20 minutes. Drain the water and then return the potatoes to the pot.

Add butter, salt, cinnamon, and chipotle powder. Mash the mixture with a potato masher until no large lumps remain, and then add orange juice and mash until smooth. Cover and keep warm.

Step 2: Prepare the Oven

Position the oven rack in the upper third of the oven and heat the broiler. Coat a broiler-safe 2 ½ quart casserole dish with cooking spray.

Step 3: Make the Meringue

Beat the room temperature egg whites and salt in a stand mixer until soft peaks form. Mix sugar and water in a small saucepan, and then place it over medium-high heat and bring it to a simmer. Swirl the pan gently to dissolve the sugar. Do not slosh the sugar solution on the sides of the pan.

Boil undisturbed until a candy thermometer reaches 238 degrees F. Immediately drizzle the sugar syrup into the egg white mixture while the mixer is still beating continually. Continue beating until the bottom of the bowl is only slightly warm, which should take about 2 minutes longer.

Scoop the meringue into a large resealable bag and set it aside.

Step 4: Make Maple Pecans

In a small saucepan, mix the maple syrup, butter, and pinch of salt. Heat over medium heat until the mixture boils, and then add the pecans and cook while stirring constantly until the nuts are coated. This should take between 1 to 2 minutes.

Step 5: Compile Casserole and Broil

Spread the sweet potato mixture in the prepared casserole dish and then top evenly with the pecans. Cut the corner of the resealable bag off and pipe the meringue decoratively over the sweet potato mixture. Broil, rotating as necessary until the top is browned. This should only take 30 seconds to 2 minutes.

sweet potato casserole with browned meringue on top in front of a dark background
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FAQs and Expert Tips

Is making the boiled sugar syrup the same as making caramel?

Essentially, making the boiled sugar syrup is the same technique you would use to make caramel but you’ll just remove it from the heat before it starts to darken.

How do I make sure my sweet potato casserole doesn’t get watery?

Be sure you cut your sweet potatoes into evenly sized chunks so that they’ll cook at the same rate.

Tips for Making Fluffy Meringue Topping

Start with Room Temperature Eggs

Room-temperature eggs are much easier to whip than cold eggs. But you shouldn’t leave your eggs out of the fridge, so there’s a trick to bring the eggs up to room temperature quickly and safely. Simply submerge uncracked eggs into a bowl of hot tap water for several minutes. I do this while I am mise en placing the rest of the ingredients.

How to Beat the Egg Whites

Whip the egg whites in a stand mixer with the whip attachment or in a bowl with a hand mixer until they have formed soft peaks. If you have both a hand mixer and a stand mixer, I recommend the stand mixer because you’ll have an easier time with the next step.

Since the whipped whites don’t have sugar in them (yet) they will not be glossy or stiff, you just want to get them to the soft peak stage. To test if they are soft peaks, remove the beater and dip it into the whites. Hold it upside down and if the whites curl to the side, then you have a nice soft peak. If the peak stands upright it is stiff already.

How to Cook The Egg Whites With Hot Sugar Syrup

  1. As the mixer is running, or as you’re beating (if you have a hand mixer, try to grab a helper for this part) drizzle the hot sugar syrup into the whites. Go slowly, so you don’t deflate the whites. 
  2. You’ll see the whites will become less dry looking and start to get glossy and stiff. The sugar is actually cooking the whites as it is drizzled in. This will stabilize it and make it safe to eat.
  3. Continue beating until the bottom of the bowl is only slightly warm, about 2 minutes longer.

More Thanksgiving Side Dishes

Additional Recipes To Try

Here are some recipes from some Blogging Friends to Consider for your Thanksgiving Meal.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Sweet Potato Casserole with Maple Pecans and Italian Meringue | Gluten Free | Holiday | Kid Friendly | Vegetarian | Fall | Thanksgiving | Healthy Seasonal Recipes

Sweet Potato Casserole with Meringue

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5 from 19 reviews

  • Author: Katie Webster
  • Total Time: 50 minutes
  • Yield: 16 servings 1x
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Description

This Sweet Potato Casserole with Italian meringue and maple peans is a makeover of the classic Thanksgiving side dish. It’s vegetarian, gluten-free, and kid-friendly making it the perfect addition to your holiday table!

Ingredients

Units Scale
  • 4 pounds peeled sweet potatoes, cut into 1 1/2 inch chunks
  • 4 tablespoons unsalted butter, divided
  • 1 1/2 teaspoon salt, plus a pinch, divided
  • 1/4 teaspoon cinnamon
  • Pinch chipotle powder
  • 1 cup orange juice, preferably freshly squeezed
  • 2 large egg whites, room temperature, see *tip
  • 1/3 cup sugar
  • 3 tablespoons water
  • 1 tablespoon maple syrup
  • 1/2 cup chopped pecans

Instructions

  1. Place sweet potatoes in a large saucepan and cover generously with cold water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain and return to the pot. Add 3 tablespoons butter, 1 ¼ teaspoon salt, cinnamon and chipotle powder. Mash with a potato masher until no large lumps remain. Add orange juice and mash until smooth. Cover and keep warm.
  2. Position oven rack in upper third of the oven. Heat broiler. Coat a broiler-safe 2 ½ quart casserole dish with cooking spray.
  3. Beat egg whites and ¼ teaspoon salt in a stand mixer until soft peaks form. Mix sugar and water in a small saucepan. Place over medium-high heat and bring to a simmer, swirling pan gently to dissolve sugar. Do not slosh sugar solution on the sides of the pan. Boil undisturbed, until a candy thermometer just reaches 238 degrees F. Immediately drizzle sugar syrup into the egg white mixture while the mixer is beating continually. Continue beating until the bottom of the bowl is only slightly warm, about 2 minutes longer. Scoop the meringue into a large resealable bag and set aside.
  4. Mix maple syrup, the remaining 1 tablespoon butter and the remaining pinch of salt in a small sauce pan. Heat over medium heat until the mixture boils. Add pecans and cook, stirring constantly until the nuts are coated, 1 to 2 minutes.
  5. Spread the sweet potato mixture in the prepared casserole dish. Top with the pecans. Cut the corner of the re-sealable bag off and pipe the meringue decoratively over the sweet potato mixture. Broil, rotating as necessary, until the top is browned, 30 seconds to 2 minutes.

Notes

To warm egg whites to room temperature quickly and safely, place whole uncracked eggs in a small bowl. Cover with very warm water and let sit for several minutes. Drain and separate eggs as usual.

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Stove Top/Broiler
  • Cuisine: American

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 166
  • Sodium: 241 g
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Fiber: 3 g
  • Protein: 3 g

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