It might be the greatest debate on the Thanksgiving table — to add marshmallows or to skip the fluff. This Sweet Potato Casserole is made with a homemade marshmallow fluff topping that can be added to the make-ahead individual servings or skipped for those non-fluff fans.
I used a Kitchen Torch from Culinary Jo Chef to toast up the marshmallow topping table side just before serving. It’s interactive fun for Thanksgiving, and it just might talk convince the anti-marshmallow crowd that this dish isn’t complete without the campfire topping.
- 2 large sweet potatoes (about 2½ pounds)
- 3 tablespoons avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 cup unsweetened almond milk
- 1 egg
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 4 large egg whites
- 1 cup sugar
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla
Preheat oven to 400 degrees F.
Peel sweet potatoes and cut into 2-inch chunks. Add to a large sheetpan and drizzle with avocado oil. Season with kosher salt and cracked black pepper. Stir to coat well.
Roast potatoes for 25 minutes, flipping halfway through.
Add roasted potatoes to a large bowl with almond milk, egg, cinnamon, nutmeg and allspice. Use a hand mixer to blend until smooth.
Separate mix into 4 8-ounce baking dishes. Bake for 20 minutes and serve.
Note: These can be made ahead and baked just before serving.
For the marshmallow fluff:
In a metal bowl, add egg whites, sugar and cream of tartar.
Add water to a medium saucepan and bring to a simmer. Once simmering, place metal bowl over the pan to create a double-boiler. Make sure water isn’t touching the bottom of the bowl.
Whisk ingredients until sugar is dissolved and mixture reaches 160 degrees F.
Remove from heat and add fluff to the bowl of a stand mixer. Add in vanilla and whisk on high speed for about 5 minutes, until stiff peaks are formed.
Place fluff into a piping bag and pipe onto individual Sweet Potato Casseroles. Use torch to toast marshmallow.