Sweet Potato Puff

Sweet Potato Puff

13
Dan 0

"Creamy, fluffy, rich sweet potatoes with a meringue top. Enjoy sweet potatoes' natural sweetness without drowning it in sugar. This is everyone's favorite. We can't serve Thanksgiving dinner without it!"
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Ingredients

1 h 20 m servings 236 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  3. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.
  4. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.
  5. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

Reviews

13
  1. 13 Ratings

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Most helpful positive review

This recipe works great even with canned sweet potatoes. Just drain them well, and throw them in the mixing bowl. There is NO need for additional sugar.

Most helpful critical review

This tastes great! However, one key thing was left out- you have to have room temp egg whites. If that had been in the recipe, it would have saved me a little extra work. Maybe you all know th...

This tastes great! However, one key thing was left out- you have to have room temp egg whites. If that had been in the recipe, it would have saved me a little extra work. Maybe you all know th...

This recipe works great even with canned sweet potatoes. Just drain them well, and throw them in the mixing bowl. There is NO need for additional sugar.

Delicious. I added some brown sugar to the layer of walnuts because I was afraid it wasn't going to be sweet enough. I got compliments on this dish at Thanksgiving.

This was INCREDIBLY GOOD 10 Stars. My husband said "Restaurant Quality" I followed the recipe exactly as posted. The only complaint I have is that it is quite a small quantity. I did not bake it...

this is one terrific accompanyment for turkey

Made this for Thanksgiving this year, and got lots of good reviews :) It was yummy. There was some confusion, however, as to if it was to be served hot or cold... we went the hot route, but by t...

Was a good dish to bring to a Thanksgiving potluck, got a lot of interest. Only thing I might want it a little sweeter.

This was sooooo yummy and pretty. LOVED IT!

needs some brown sugar in the sweet potato mix. NO nuts!