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Golden Meringue-Topped Sweet Potato Casserole

Total time 2 hrs, 40 mins
Yield Makes 8 servings

Ingredients

  • SWEET POTATO FILLING:
  • 2 1/2 pounds sweet potatoes (about 5 medium)
  • 2 tablespoons butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup 2% reduced-fat milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Vegetable cooking spray
  • GOLDEN MERINGUE TOPPING:
  • 4 egg whites
  • 1/4 cup granulated sugar

Nutrition Information

  • calories 216
  • fat 3.8 g
  • satfat 2.1 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 4.8 g
  • carbohydrate 41.3 g
  • fiber 3.1 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 271 mg
  • calcium 66 mg

How to Make It

  1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.

  2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes.

  3. Beat egg whites at high speed with an electric mixer until foamy. Gradually add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture; bake 10 more minutes or until golden.