Vibrant purple sweet potato casserole topped with toasted pecans and a maple sweetened marshmallow meringue. This beautiful side dish is free of gluten, grains, dairy, and refined sugar!
Sometimes I have no idea what I’m going to share with you here on the blog. Of all the recipes out there, you’d think I’d never run out of ideas, but it’s not that easy for me. I usually just stroll through my local grocery store, up and down the aisles and through the produce section, slowly taking in interesting finds and brainstorming ways to use them.
I’m pretty sure the regular shoppers and the salespeople think I’m a wierdo.😁
I love browsing the produce section and am always on the lookout for cool new fruits and veggies. When I first saw purple potatoes a few years ago, I just had to try them. Raw, they’re a gorgeous magenta color, but when cooked they darken to a deep shade of purple. Honestly it’s the prettiest shade of purple I’ve ever seen! They’re delicious too, they’re consistency is a little creamier than regular sweet potatoes, but other than that, taste very similar. You can definitely use regular sweet potatoes or yams in lieu of these purple spuds though, if you can’t find them.
Purple potatoes, like eggplant and cherries, contain the beneficial antioxidant anthocyanin, which gives certain colorful fruits and veggies their vibrant pigment. They not only look beautiful on your plate, they give you a boost of antioxidants too!
Instead of regular marshmallows, like most sweet potato dishes use, I decided to make a fluffy marshmallow-like meringue! It’s simply made of beaten egg whites, maple syrup, and vanilla, and tastes like marshmallows, but naturally sweetened and a little healthier!
The toasted bits are my favorite part! If you’re looking for some lighter, healthier dishes for your Thanksgiving table, I hope you give this a try…Enjoy!
Purple Sweet Potato Casserole with Toasted Marshmallow Meringue
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 8-10 1x
Description
Vibrant purple sweet potato casserole topped with toasted pecans and a maple sweetened marshmallow meringue. This beautiful side dish is free of gluten, grains, dairy, and refined sugar!
Ingredients
Sweet Potato Casserole:
- 3 large (about 3 lbs) purple or regular orange sweet potatoes, peeled and chopped into 1-inch cubes
- 1/3 – 1/2 cup maple syrup
or coconut sugar
, to taste
- 1/4 cup butter (dairy-free butter can be used)
- 1/2–1 teaspoon cinnamon, to taste
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon nutmeg, optional
- 1/2 cup pecans
, chopped
or 
, to taste
, choppedMarshmallow Meringue:
- 6 egg whites, carefully separated with no trace of yolks
- 1/2 cup maple syrup
- 1/2 teaspoon pure vanilla extract
- pinch of cream of tartar
Instructions
Sweet Potato Casserole:
- Place cubed sweet potatoes into a large pot and cover with water. Bring to a boil lover medium-high heat and boil 12-15 minutes or until fork tender. Drain and place potatoes back into the pot.
- Preheat oven to 350F. Add butter, salt, and vanilla extract to drained potatoes and mash with a potato masher or beat with an eclectic mixer. A splash of milk (of choice) may be needed if mixture is too thick.
- Scoop mashed potatoes into a 2 qt. baking dish
and spread evenly into the dish. Top with chopped pecans and place into the oven for 25-30 minutes, or until pecans are toasted and potato mixture is heated through.
and spread evenly into the dish. Top with chopped pecans and place into the oven for 25-30 minutes, or until pecans are toasted and potato mixture is heated through.Marshmallow Meringue:
- While that’s baking, prepare the meringue. Make sure to use a thoroughly cleaned bowls and beaters. Any oily residue can keep the meringue from forming.
- Place egg whites, maple syrup, and salt into a heat-safe bowl and place over a saucepan of boiling water. Bowl should sit right above the water—not touching.
- Whisk egg white mixture until hot to the touch, (about 150-160F on a thermometer
) about 4-5 minutes.
- Pour egg white mixture into a large mixing bowl, add vanilla, a pinch of cream of tartar and begin to beat on low for about 1 minute. Increase speed to high and beat until soft peaks form, about 2-4 minutes. Stop and scrape down the sides and gently mix the bottom of the bowl, especially of a stand mixer, where liquid can get trapped.
- Continue to beat on high until stiff peaks form. Be careful not to over-beat or mixture will lose it’s volume and become grainy.
- Gently spread meringue evenly onto the sweet potatoes in the pan. Use a kitchen torch
to lightly brown the meringue. If you don’t have a torch you can place the pan about 6-8 inches from the broiler and broil until the top is lightly toasted. Serve immediately.
) about 4-5 minutes.
to lightly brown the meringue. If you don’t have a torch you can place the pan about 6-8 inches from the broiler and broil until the top is lightly toasted. Serve immediately.- Category: side dish, gluten-free, dairy-free
You may also enjoy these similar recipes:
Purple Sweet Potato Pie with Gingerbread Crust & Pecan Streusel
Maple Glazed Sweet Potatoes
Thai Veggie Stuffed Sweet Potatoes with Peanut Sauce
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I love your use of purple sweet potatoes! They add so much pizzaz to classic dishes. Your food is always so beautiful.
Aw, thank you friend! I really appreciate your kind words. Have a lovely week!
What a lovely, heartfelt tribute to this remarkably lovely baby! I have a disabled daughter myself, she is born with Arthrogryposis. I am so happy to read on the comments that Olivia is doing so much better now with her heart condition. My hugs, love and prayers to you all, and especially to Olivia
This sweet potato casserole dish looks insanely good! I love the use of purple sweet potatoes and the fact that its healthy!
Me too, Bethany! I really enjoyed your recent post on the turtle pecan candy bark. You’re so creative! Have a lovely evening, friend!
You’re a very creative cook! Purple is quite the unusual colour in food but it looks delicious!
Thanks, Tine! I try to be creative. I enjoy different takes on some common dishes. Thank you for stopping by friend. I hope you have a great week.
Oh wow! Delicious dishes. You had me at casserole!
Haha, thanks Debbie-Jean! This makes for a great side for Thanksgiving or a main dish and it’s purple 🙂 Have a lovely week! Thanks again for your comment 🙂
What a brilliant and stunning looking sweet potato casserole, Joscelyn. That looks so vibrant and that pecan on top sounds wonderful. Love this is free of gluten, grains, dairy, and refined sugar. So much yes to this. 🙂
Hi friend! Yes, I love your word vibrant to describe them here. They really are. The pecan on top really made for a great pairing. I hope you are having a wonderful week. xo
This looks and sounds heavenly! I had no idea that there was purple sweet potatoes! I will have to look around my farmers market for these. Sounds like something my family would love trying!
Dominique, thanks for your comment. Yes, they’re so different. I love their rich color and they’re delicious. I hope you can find them as they make for a great conversation piece. Happy Holidays to you! xo
OMG. I NEED this in my life ASAP! I’ve actually never had the purple sweet potatoes (can’t find them in my area), but this just looks insane! I love sweet potatoes, I love marshmallows (or anything that tastes like it!) so this must happen!
Haha, thanks Katie! Purple sweet potatoes look different but they taste the same. Thanks for your comment. I hope you have a wonderful evening 🙂