Let's talk about Thanksgiving real quick. I think we can all agree that it's A LOT of work. In fact, if you're hosting Thanksgiving then odds are you will be preparing for over a week. After you've hosted years upon years of Thanksgiving dinners you may very well start to feel burned out. Burned out on the work, the cleaning, and quite frankly, the same typical ingredients and recipes. You may even have years where you refuse to cook a turkey with all the fixings and opt for other dishes, such as prime rib, ham, and spaghetti and meatballs. I've been there. In fact, I've opted out of traditional Thanksgiving for the past 5 years.
Perhaps the break was just what I needed because I have a renewed interest in all things Thanksgiving this year! I have a few fun and unique ways to serve up those traditional ingredients and I'm excited to be sharing them in the weeks to come.
This week I have a very pretty and fun take on the old sweet potato casserole. Gone is the heavy casserole dish packed with butter, sugar, nuts, and marshmallows. Say hello to the new sweet potato casserole with simple ingredients: sweet potato, honey, cinnamon, nutmeg, eggs, and a tiny bit of sugar need to make the meringue topping. The sweet potato is definitely the star of this new and healthy casserole. The addition of egg makes the sweet potato layer quite fluffy and the meringue topping adds a beautiful texture and touch of sweetness. I think this casserole would be a welcome addition to any Thanksgiving table.
Sweet Potato Casserole with Meringue Topping
Adapted from Comfort Food Fix
by Ellie Krieger
Serves 8 sevings
3-1/2 pounds sweet potatoes (5 medium) peeled, and cut into 1-inch chunks
1/3 cup honey
1 large egg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg white
1/4 teaspoon cream of tartar
1/4 cup superfine sugar
Preheat the oven to 350F. Butter an 8x8 casserole dish (or an 10" cast iron skillet as I've used).
Place the sweet potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam until tender, 20 to 25 minutes. Transfer the sweet potatoes to a large bowl and allow to cool slightly. Add the honey, egg, cinnamon, nutmeg,and salt and whip using an electric mixer. Spread the sweet potato mixture into the prepared dish.
In a small bowl, using the electric mixer, beat together the egg white and cream of tartar until foamy. Add the sugar, 1 tablespoon at a time, beating for about 10 seconds between each addition. Then continue to whip until stiff peaks are formed and the mixture is glossy and smooth, 4 to 5 minutes. Using a pastry bag or a plastic bag with the corner snipped off, pipe 1-inch dollops on top of the casserole. Bake until the meringue is browned on top and the casserole is warmed through, 40 to 45 minutes.
|Theme: Anyway You Slice It!|