Maple Meringue Sweet Potato Casserole Tahini

 

In this maple meringue sweet potato casserole tahini, roast and mash the sweet potatoes up to 2 days ahead and chill. Let stand at room temperature 30 minutes before proceeding with the dish.

Have This!

• Four lb. sweet potatoes
• Two tsp. vanilla extract
• Half c. dark brown sugar
• Four oz. cream cheese
• Six tbsp. butter
• Half tsp. Kosher salt
• Half tsp. ground cinnamon
• A tsp. tahini
• Half tsp. ground nutmeg
• Two large eggs
• Three egg whites
• One-fourth c. maple syrup
• A jar marshmallow crème

Do This!

• Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
• Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients with tahini at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.
• Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
• Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.