Sweet Potato Fluff
Sweet potato fluff is a sweet potato casserole recipe for marshmallow lovers. It is all about the perfectly toasted meringue that graces the top of the casserole.
Servings: 9
Calories: 364kcal
Ingredients
- 3 pounds sweet potatoes
- ¾ cup brown sugar
- ¼ cup unsalted butter melted
- 2 large eggs
- 2 Tablespoons Bourbon optional but delicious
- 1 ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Marshmallow Meringue
- 3 egg whites pasturized
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
- 7 ounces marshmallow creme small jar
Instructions
- Preheat oven to 375 F degrees. Pierce the sweet potatoes all over with a fork. Place on a baking sheet and bake for about 40 minutes or until tender. Allow the sweet potatoes to cool slightly then slice down the middle and remove skin.
- Place the sweet potato flesh in a large bowl. Add the eggs, melted butter, brown sugar, vanilla, bourbon (if using), salt, nutmeg, and cinnamon to the sweet potatoes then beat with a hand mixer until well combined.
- Increase the oven temperature to 400 degrees. Spread the sweet potato mixture into a baking dish and smooth out. Top with the marshmallow fluff, swirling the meringue to create peaks.
- Bake the pie for 5-7 minutes until the meringue is set and starts to turn golden brown.
Marshmallow Meringue
- Add the egg whites, cream of tartar, and a pinch of salt to a large glass bowl. Using a hand mixer, beat the egg whites, until foamy. Add the sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form.
- Scoop the marshmallow creme into a large bowl. Add ½ the beaten egg whites to the marshmallow creme and stir with a rubber spatula to lighten the marshmallow creme. It will be extremely sticky. Gently fold in the remaining egg whites.
Notes
Make Ahead:
Make the sweet potato mixture and spread into your casserole dish. Cover and refrigerator for up to 3 days. When you are ready to bake let sit at room temperature for 30 minutes. Bake for 10 minutes, covered to reheat. Make the marshmallow meruinge topping and bake according to the recipe.
Dairy- Free:
Use vegan butter or dairy-free margarine.
Canned Sweet Potato Puree:
Canned sweet potato puree is very watery. To use you need to heat in a pan on a simmer and reduce the puree by ⅓. You need 3 to 4 cups of puree.
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