Purple Sweet Potato Casserole With Marshmallow Topping Can Make Ahead Food

PURPLE SWEET POTATO CASSEROLE WITH MARSHMALLOW TOPPING (CAN MAKE AHEAD)

Steps:

• Preheat oven to 350.
• Prick potatoes all over with a fork and place on baking sheet.
• Roast in the oven for 90 minutes to 2 hours. They will be fork tender.
• Remove from the oven and slice in half with a knife (they will be HOT).
• Scoop flesh out of skins and add to a large bowl.
• Turn mixer on low and add butter.
• Turn mixer up a speed and add eggs and milk.
• Turn mixer up to medium and add the rest of the ingredients.
• Turn mixer up to medium high and let it mix for about a minute. Add more milk if it looks too dry.
• Spoon potatoes into a 9x13 casserole dish. (Cover with foil and stop here if making ahead)
• Cover the potatoes with a layer of mini marshmallows.
• Bake at 350 for 25-30 minutes until marshmallows have puffed up and are golden brown.

PURPLE SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan and cover with cold water by 2 inches. Salt generously. Bring to a boil, then reduce heat to a simmer and cook until sweet potatoes are easily pierced with the tip of a paring knife, 15-20 minutes.
• Meanwhile, combine egg whites, sugar, and salt in the heatproof bowl of a stand mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form. Continue mixing until meringue is fluffy and glossy and completely cool (test by touching the bottom of the bowl), 10-15 minutes. Add vanilla and pumpkin pie spice and mix on low just until combined. Transfer meringue to a disposable piping bag fitted with a 1A Wilton decorating tip and set aside.
• When sweet potatoes have finished cooking, drain, then return to pan. Heat over medium, stirring, until any remaining liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
• Remove pan from heat. Add milk and butter and mash until smooth. Season to taste with salt and pepper. Transfer mashed sweet potatoes to a buttered 8x8" square baking dish. Using the meringue, pipe a checkerboard pattern onto the potatoes. Toast meringue with a kitchen torch, or place under a broiler, until peaks are toasted and golden and serve.