The Best Sweet Potato Casserole

By Tatyana's Everyday Food · 110 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Grease a large casserole dish with non-stick spray and set it aside.
2. Peel the potatoes, cut them into large chunks, and boil them in water over high heat for about 20 to 25 minutes, depending on size, until very soft. Drain well and put them in a large bowl.
3. Add the softened butter, sugar, salt and vanilla to the potatoes. Mash or puree with a mixer or masher until smooth. Then beat in the whole egg and egg yolks for another minute.
4. Spread the sweet potato puree into the casserole and level the top.
5. For the topping, put the flour in a bowl and cut in the cold cubed butter with a pastry blender or two forks until it looks like large crumbs.
6. Mix in the brown sugar, cinnamon and nutmeg, rubbing the sugar into the butter and flour with your fingers. Stir in the diced pecans, then spread the topping evenly over the potato layer.
7. Bake at 375°F (190°C) for 25 to 27 minutes, until the topping is caramelized and golden brown.
8. Meanwhile, whisk the egg whites on high speed for about a minute until soft peaks form, in a very clean bowl.
9. In a small saucepan, combine the sugar and water without stirring. Clip a candy thermometer to the side and cook over medium-high heat for 5 to 6 minutes, without stirring, until it reaches 240°F (115°C).
10. With the mixer on medium, slowly pour the hot syrup into the egg whites in a steady stream. Add the lemon juice, then increase to high speed and whisk for 7 to 9 minutes, until stiff, glossy and fluffy.
11. When the casserole is baked, spread the meringue over the top. Torch it until caramelized, or place under the broiler for a few minutes. Serve warm.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggLemonBrown sugarSweet potatoPecan