Sweet Potato Casserole

Sweet Potatoes

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. Using a fork, prick the sweet potato a few times on each side to create heat vents. Place the sweet potatoes on the prepared baking sheet. Bake for 70-80 minutes, or until the potatoes are soft.
3. Allow the potatoes to cool for 15-20 minutes, or until they are cool enough to handle.
4. Scoop out the inside of each sweet potato (discard the skins) and place the contents into the bowl of a food processor.
5. Add eggs, brown sugar, salt, pepper, vanilla, nutmeg, cinnamon, and cayenne. Blend until smooth.
6. Spray an 11x7-inch baking dish with nonstick cooking spray. Pour the potato mixture into the prepared baking dish.
7. Bake for 20-25 minutes, or until sweet potatoes are set. While sweet potatoes are baking, prepare the marshmallow meringue.

Marshmallow Meringue

1. Bring a saucepan filled with water to a boil.
2. Reduce heat to simmer.
3. In a medium bowl, add egg whites, sugar, and cream of tartar. Whisk together.
4. Place the bowl over the saucepan and cook, whisking constantly, until the sugar is completely dissolved (about 3 to 4 minutes)
5. Remove from heat.
6. Using an electric mixture on medium-high speed, beat the mixture until soft peaks form (about 5-6 minutes). If peaks do not form after 6 minutes, slowly add in 1 teaspoon of sugar at a time, continue mixing and repeat until it begins to firm up.
7. Gently stir in the vanilla.

Assembly

1. Once the sweet potatoes have baked, remove them from the oven. Preheat the oven to broil.
2. Carefully top the cooked sweet potatoes with the marshmallow meringue in an even layer (the pan will be hot).
3. Broil until marshmallow meringue is browned (30 seconds to 2 minutes). The meringue should be golden brown.
4. Serve hot.