Sweet Potato Casserole with Homemade Cinnamon Honey Marshmallow

Is it a side dish? Is it dessert? Who knows, it's just delicious. You'll spend the rest of the day answering questions like, "When did you go to culinary school?" and "Do you have any leftovers?" But you won't, and you don't need to be a pro to make this honey meringue that looks so good and tastes even better. Ask our Art Director Amanda who spent all morning saying she didn't think she could pull it off. She did, and everyone loved it. 

8 servings

1 hour, 50 minutes 


4 Tablespoons unsalted butter, melted, plus more for baking dish

4 pounds sweet potatoes

2 Tablespoons Whipped Honey with Cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne pepper (optional kick if desired)

3 large eggs plus 4 large egg whites

2/3 cup Whipped Honey with Cinnamon

1 1/2 teaspoon pure vanilla extract, divided

Kosher salt and freshly ground black pepper

1/2 teaspoon cream of tartar


  1. Preheat oven to 375°F. Butter a 3-quart broiler-safe baking dish. Wrap each sweet potato in aluminum foil and roast on a baking sheet until tender, 60 to 70 minutes. Unwrap and cut a slit in the top to release steam and let cool for 15 minutes.
  2. Scoop out sweet potato flesh (discard skins). Transfer to a food processor and process until completely smooth, 30 seconds. Add brown sugar, nutmeg, cayenne pepper, whole eggs, salt, pepper, and 1 teaspoon vanilla. Mix well, pulse 3 or 4 times.Transfer to the baking dish.
  3. Bake until sweet potatoes are set, 20 to 25 minutes. Let stand for at least 10 minutes.
  4. Whisk together egg whites, Whipped Honey with Cinnamon, and cream of tartar in a bowl. Beat with an electric mixer on low speed, gradually increasing speed to high, until glossy and soft peaks form, 4 to 6 minutes. Beat in the remaining 1/2 teaspoon vanilla. Do not overbeat!
  5. Heat the broiler with rack in the middle position. Spoon meringue over cooled sweet potatoes. Broil until meringue is browned, 30 seconds to 1 minute.