Chef Gigi Gaggero

This Sweet Potato dish is a killer side that brings warmth and joy to any holiday meal, yet its simplicity makes it perfect for anytime. The crunchy pecan and gooey topping adds a touch of sweetness that beautifully complements the caramelized oven-roasted sweet potatoes, creating a dish that transforms any meal into a heart warming occasion.

You’ll Need:

3 pounds sweet potatoes peeled, cut into 1-inch chunks

1/2 cup unsalted butter, melted. Plus, an additional butter casserole dish

Salt and pepper to taste

1/4 teaspoon ground nutmeg

dash cinnamon

2 tablespoons honey

1 recipe for Streusel ( see below )

1 recipe for meringue ( see below)

Here’s How to Make the Completed Dish:

Step 1: Preheat the oven to 450’F Degrees and set an oven rack in the middle. And make sure there is plenty of headroom.

Step 2: Cut the peeled sweet potatoes into cubes. Toss on a high-sided sheet pan with the melted butter, salt, freshly ground black pepper, and drizzle of honey.  

Step 3: The purpose of this third step is to roast the sweet potatoes until they are cooked through. Spread into a single layer and cover with foil, crimping the edges around the rim of the baking sheet and sealing tight to help create steam. Roast until a knife runs easily through when pierced, about 20 minutes, depending on the size of the cubes and the temp of your oven. If it goes through easily, the sweet potatoes are ready to remove the foil and proceed with browning for about ten more minutes.

Step 4: While roasting potatoes, make the Streusel and set aside. Now prep your egg whites in the mixer, measure the ingredients for the meringue, and keep the bowl in the fridge until whipping time if you have room; if not, no big deal.

Step 5: Check potatoes. Remove the foil, if not already, and shake; let some moist steam escape from the oven door. Close the oven, and bake uncovered until golden and caramelized____ for about another 10-15 minutes if needed.

Step 6: When caramelized and cooked through, transfer the sweet potato mixture to a 2-quart buttered baking dish. Top the potatoes in the casserole dish with the Streusel topping and spread evenly over the sweet potatoes. Then, return to the oven to nicely brown the topping. About 5-8 minutes. This will bake fast, so keep an eye out for it.

Step 7: While in the oven, quickly whip the meringue. It will take about two to three minutes. Once the Streusel has slightly browned, top it decoratively with the meringue you just whipped up, making fun swirls and peaks. Return to the oven for about 3-8 minutes until the meringue has also had a chance to turn golden brown and become deliciously warm and gooey! After the final bake-off, let the casserole cool slightly before serving. It’s the perfect finishing touch to your sweet potato casserole, and as easy as that.

Enjoy!

Pecan Streusel

3 tablespoons unsalted butter

1 cup packed light brown sugar

1/3 cup flour

1/2 teaspoon ground cinnamon

1 cup pecans, coarsely chopped

Step 1: Melt the butter in a medium bowl in the microwave. Add the brown sugar, flour, and cinnamon and mix until it looks clumpy. Stir in the chopped nuts and set aside until ready to use.

For the Meringue

4-5  large egg whites, room temperature

1/4 teaspoon cream of tartar

1/4 cup fine or granulated sugar

Step 1: Starting with a very clean bowl is crucial. Whip 4-5 large egg whites until they’re frothy, then add 1/4 teaspoon of cream of tartar and 1/4 cup of fine or granulated sugar in a steady, slow stream. Continue to mix for about one or two minutes until soft peaks form. Remember, egg whites are very finicky and will not whip with any fat or debris in the bowl.

Step 2: Set aside after whipping but only for a short time because they will deflate, so make sure the remainder of your recipe is completed, and all you need to do is place the meringue on the top for the final bake-off.

Note: Optionally, you can fire up the torch and flame the top of the meringue to brown before serving. I like the oven because it heats the whole dish through.