One side dish that I love reinventing each year is my sweet potato casserole. Some years I hit the ball out of the park and some have just been so-so. Now, let me begin by saying, we’re not talking about candied yams out of can topped with marshmallows. I am talking fresh sweet potatoes, orange zest, a scrumptous walnut crumble and a light and airy toasted merignue. If you were never a fan of your aunts candied yams I urge you to impress your guests with individual servings of my ultimate sweet potato casserole.

Ingredients:

For the Filling:
5 sweet potatoes, peeled, steamed and mashed
1 cup brown sugar
1/2 stick butter, melted
2 teaspoons maple extract or 3 teaspoons pure maple syrup
2 teaspoons orange zest
1/2 teaspoon cinnamon
2 eggs, lightly beaten

For the Crumble:
1 cup flour
1/2 stick butter, melted
1/2 cup brown sugar
1/2 cup walnuts, chopped

For the Meringue:
4 egg whites
1/2 cup sugar

Directions:

1. Prepare the filling. Combine all the ingredients in a bowl and mix well. Take eight ramekins or a 9×13-inch pan and lightly spray cooking spray. Evenly distribute the filling in ramekins or pan. Set aside.

2. Prepare the crumble. In the bowl of a stand mixer combine flour and brown sugar. Once combined slowly add in the butter. The mixture should form pea sized balls after a minute or two. Add in the walnuts and mix for a few seconds. Add the crumble to the top of the sweet potato mixture.

3. Prepare the merignue: In a very clean mixing bowl add in the egg whites. Begin whipping on high until the egg whites begin to foam. Slowly add in the sugar and continue whipping until stiff peaks form.

4. Bake the casseroles at 350º for 10-15 minutes. Remove from oven and place dollops of meringue onto each ramekin. Continue to bake until meringue starts to slightly brown, about 10-15 minutes. Serve immediately.

5. enjoy!