Caramel Sweet Potatoes with Marshmallow Meringue
Caramel Sweet Potatoes with Marshmallow Meringue
Print Recipe
Prep Time 14 minutes mins
Cook Time 4 minutes mins
- 2 29 oz cans Bruce’s sweet potatoes; drained (reserving 3 tablespoons syrup)
- 1/3 cup melted butter
- 1/3 cup light brown sugar
- 1/2 teaspoon salt
- 3 egg whites
- 1/2 cup marshmallow cream
- 1 teaspoon cream of tarter
Heat oven to broil.
In a large bowl, warm sweet potatoes in microwave until hot.
In a small saucepan, melt butter and stir in the brown sugar, salt and reserved syrup from sweet potatoes.
Cook for 2 minutes, stirring frequently, until the mixture begins to thicken.
Pour over sweet potato and gently mix. Transfer to a 6 cup (oven-proof) casserole dish; set aside.
In the bowl on an electric mixer, whip the egg whites until fluffy.
Add the marshmallow cream and cream of tarter and continue to beat until glossy.
Spoon onto the sweet potatoes and “frost” like you would a cake.
Broil for a minute or two (watching carefully as the sugar in the marshmallow cream burns easily).
