Sweet Potato Casserole with Toasted Marshmallow Fluff
This Sweet Potato Casserole bakes in individual servings, so everyone gets their own dish at the holiday table. Each one is topped with homemade marshmallow fluff, made from scratch instead of store-bought, and can be piped on generously or skipped entirely for non-fluff fans.
Servings: 4
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
Sweet Potato Casseroles can be made ahead and baked just before serving.