Maple Meringue Sweet Potato Casserole Recipes

Steps:

• Heat oven to 400*F. Bake sweet potatoes on a foil lined baking sheet 1 hr or until tender. Let cool to touch and peel. Reduce oven temperature to 350*F. Beat sweet potatoes, 1 Tspn vanilla, and next 6 ingredients at med speed with a heavy-duty mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13x 9 in baking dish. Bake at 350*F for 30 mins. Meanwhile, beat egg whites, remaining 1/2 Tspn vanilla and a pinch of salt at high speed with a heavy-duty mixer until foamy. Gradually add maple syrup, beating until stiff peaks form. Beat one third of marshmallow crime into egg white mixture; repeat with remaining marshmallow crime, beating until smooth ( about 1 min ). Pipe meringue in a decorative pattern on warm potatoes. Bake13-15 more minutes or until meringue is slightly brown.

Steps:

• Preheat oven to 375°. Place tahini in freezer for 20 minutes. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour and sugar; cut in butter and chilled tahini until crumbly. Stir sesame seeds., Drain potatoes; return to pan. Beat until mashed. Add butter, maple syrup, miso paste, rice vinegar, cinnamon and ginger. Transfer to a greased 13x9-in. baking dish. Sprinkle topping over mixture., Bake, covered, 15 minutes. Uncover, bake until topping is golden brown, 15- 20 minutes.