Pumpkin Spice Sweet Potato Casserole
Chef Tony Reed
Side
Ingredients
- 4 pounds sweet potatoes
- 3 large eggs
- ½ cup unsalted butter
- ½ cup heavy cream or 12oz can evaporated milk
- 1 ¼ cups brown sugar
- ¼ cup maple syrup
- 1 ½ tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup Gingersnap cookies, crushed
- ½ cup pecans, chopped
- ½ tsp Kosher salt
- ¾ cup granulated sugar
- 2 tsp Pumpkin Spice Seasoning
- ¼ tsp Cream of Tartar
- Gingersnap cookies, as desired
- Cinnamon sticks and/or Star Anise, as desired
- Whole Nutmeg, as desired
Directions
- Boil sweet potatoes until fork tender, drain, and mash until smooth.
- Stir in melted butter, brown sugar, maple syrup, pumpkin spice, vanilla, salt, eggs, and cream. Spread into a buttered 9x13 casserole dish.
- In a bowl, cut butter into flour, brown sugar, crushed gingersnaps, and pecans until crumbly. Sprinkle over the casserole.
- Bake at 350°F for 25–30 minutes until golden and set.
- Prepare meringue: beat egg whites with cream of tartar until foamy. Gradually add sugar until stiff peaks form, then beat in vanilla.
- Spread or pipe meringue over warm casserole and torch until golden brown.
- Garnish with crushed gingersnaps, cinnamon sticks, or nutmeg for presentation.
Recipe Products
