Thanksgiving may be two months away, but you can bet your bottom dollar I’m already planning the menu. It’s my favorite holiday after all. I mean a day dedicated to feasting, yes please! While I love the star of the show, roasted turkey, the sides are where it’s at for me. Stuffing, mashed potatoes and gravy…my mouth started to salivate.
There is one side though that takes home the stuffing: Twice Baked Sweet Potatoes with Marshmallow Meringue. A riff on the classic casserole that is a thousand times cuter. First of all, the sweet potato skin acts like a personal little bowl stuffed with creamy sweet potatoes and a crunchy meringue topping. So the war over the last scoop of casserole can come to an end. Second of all, the twice-baked sweet potatoes can be prepped up two days before. When you’re ready to serve, whip up the meringue and pop the sweet potatoes in a 400-degree oven for 8 minutes. BAM! Done. The theme for this thanksgiving is stress free. Give it a try. Enjoy!
- 2 sweet potatoes, pricked all over with a fork
- ¼ cup milk
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ⅛ teaspoon salt
- 1 egg white
- a pinch of salt
- ⅛ cup sugar
- ⅓ cup marshmallow cream
- Preheat oven to 375 degrees F.
- Place sweet potatoes on baking sheet and bake for 40 to 50 minutes or until sweet potatoes have softened.
- Increase oven temperature to 400 degrees F.
- Once cool, slice each sweet potato in half and scoop the flesh out into a bowl. Make sure to not tear the skin.
- Mash the sweet potatoes with milk, cinnamon, nutmeg and salt until smooth. Set aside.
- To make the marshmallow meringue mix egg white and salt together until foamy. Slowly add sugar and whip the meringue until stiff peaks form.
- Pour the marshmallow cream into a separate bowl. Fold in ⅓ of the meringue until incorporated. Once combined, add the rest of the meringue and fold until smooth.
- Spoon sweet potato mixture back into the potato skins. Top with marshmallow meringue.
- Bake for 9 minutes in a 400 degree oven.