Description
A stunning and vibrant side dish that elevates the classic holiday staple. This recipe features velvety mashed purple sweet potatoes, naturally sweetened with maple syrup and warming spices, crowned with a light, airy, and toasted maple meringue. It is a wholesome, visually striking, and naturally gluten-free dish that brings joy and elegance to any festive table, perfect for those seeking a modern twist on a nostalgic favorite.
Ingredients
3 large purple sweet potatoes, peeled and cut into 1-inch cubes
1/3 to 1/2 cup pure maple syrup
1/4 cup dairy-free butter substitute
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 cup pecans, roughly chopped
3 large egg whites (for meringue)
1/4 cup maple syrup (for meringue)
Instructions
Preheat oven to 375°F (190°C).
Boil or steam the sweet potatoes until fork-tender, about 15-20 minutes.
Drain the potatoes and mash them in a large bowl with the butter, maple syrup, cinnamon, salt, nutmeg, and vanilla until smooth.
Stir in the chopped pecans and transfer the mixture to a greased baking dish.
In a clean, grease-free bowl, beat egg whites until soft peaks form.
Gradually add the 1/4 cup of maple syrup while continuing to whip until stiff, glossy peaks form.
Spread the meringue over the potato mixture in the baking dish.
Bake for 15-20 minutes or until the meringue is golden brown and toasted.
Serve warm.
Notes
Ensure the bowl for the meringue is completely clean and dry to achieve proper volume. You can substitute purple sweet potatoes with standard orange ones if unavailable, though the color will change. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg