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Golden meringue topped sweet potato casserole with melted marshmallows in white dish.

Meringue-Topped Sweet Potato Casserole

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
Creamy Bruce’s Yams with hidden mini marshmallows and golden meringue topping. A cozy fall comfort side that looks like dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 390 kcal

Equipment

  • Mixer
  • Baking Dish
  • Spatula
  • Whisk
  • Mixing Bowl

Ingredients
  

Sweet Potato Base

  • 40 oz Bruce’s Yams drained
  • 1/4 cup unsalted butter melted
  • 1/4 cup light brown sugar
  • 1/8 cup heavy cream
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon

Hidden Marshmallow Layer

  • 1 cup mini marshmallows

Meringue Topping

  • 3 egg whites
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and grease an 8×8 baking dish.
  • Mix Bruce’s Yams, butter, brown sugar, cream, egg, vanilla, salt, and cinnamon until smooth.
  • Spread half of mixture in baking dish and cover with mini marshmallows.
  • Top with remaining sweet potato mixture and bake 25 minutes until hot and puffed.
  • Whip egg whites, cream of tartar, and vanilla until foamy. Add sugar; beat to stiff glossy peaks.
  • Spread meringue over casserole; bake 10–12 minutes until golden. Cool slightly before serving.

Notes

Serve warm. Refrigerate leftovers up to 2 days and reheat gently. Add orange zest for a bright twist.
Keyword Bruce’s Yams, Fall Comfort Food, Meringue, Sweet Potato Casserole