Sweet Potato Casserole with Toasted Marshmallow Fluff
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.
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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.
Sweet Potato Casserole
Ingredients
For Sweet Potato Casserole:
- 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
For Marshmallow Fluff:
- 4 large egg whites
- 1 cup sugar
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla
Instructions
- Preheat oven to 400 degrees F.
- Peel sweet potatoes and cut into 2-inch chunks. Add to a large sheet pan 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.
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.
Notes
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