Pumpkin Spice Sweet Potato Casserole
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Category
Side
Chef Tony Reed
Ingredients
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4 pounds sweet potatoes
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3 large eggs
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½ cup unsalted butter
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½ cup heavy cream or 12oz can evaporated milk
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1 ¼ cups brown sugar
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¼ cup maple syrup
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1 ½ tsp vanilla extract
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½ cup all-purpose flour
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½ cup Gingersnap cookies, crushed
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½ cup pecans, chopped
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½ tsp Kosher salt
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¾ cup granulated sugar
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2 tsp Pumpkin Spice Seasoning
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¼ tsp Cream of Tartar
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Gingersnap cookies, as desired
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Cinnamon sticks and/or Star Anise, as desired
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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.
