Maple Meringue Sweet Potato Casserole
Preparation time: 2 hr and 10 min
4 lb. sweet potatoes
1 1/2 tsp. vanilla extract
1/2 c. dark brown sugar
4 oz. cream cheese
6 tbsp. butter
3/4 tsp. Kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 large eggs
3 egg whites
1/4 c. maple syrup
1 jar marshmallow creme
1.Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
2.Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.
3.Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
4.Beat one-third of marshmallow creme into egg white mixture; repeat with remaining marshmallow creme, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.