Sweet Potato Casserole with Marshmallow Crème

By Coppermouse

Tip: The secret to getting stiff glossy peaks for this marshmallow topping is to make sure the egg whites are at room temperature. If you forgot this step, put the uncracked eggs in a bowl of warm water until the shells no longer feel cold.

Ingredients

• Marshmallow Crème:
• Two 24-ounce packages refrigerated, mashed sweet potatoes
• 1/4 cup melted butter
• 1/4 cup dark maple syrup
• Grated zest and juice of 1 naval orange
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 6 tablespoons granulated sugar

Preparation

Step 1

Preheat the oven to 375 degrees F.


Combine the sweet potatoes, butter, syrup, orange zest, and orange juice, nutmeg and salt in a large bowl until well mixed. Spread the potato mixture evenly into a 9 x 13-inch baking dish.


With an electric mixer on medium speed, beat the egg whites, cream of tartar and salt until foamy, about 1 minute. Gradually beat in the sugar, 2 tablespoons at a time, on high speed until the whites stand in stiff glossy peaks, about 3 minutes. Spread the topping over the filling and bake until the topping is lightly browned and the filling is hot, 20 to 25 minutes.