Sweet Potato Casserole with miso, ginger, & a salted honey meringue. It’s a savory rendition of the classic sweet potato casserole. As a kid, I always wondered why this dish was so sweet. This recipe is kind of like my child brain re-creating it into what I thought it should be. The salted honey meringue is a game-changer too. It’s like flaky salt but on another plane. This recipe is a must-try for the holiday season.
sweet potato caserole
Sweet potato casserole with a savory twist
Ingredients
Sweet Potato Mix
- 1 & ½ LB – 1100g Sweet potatoes
- 2 tbsp – 50 g honey
- 2 – 40g egg yolk
- 1 tsp – 1g ginger powder
- 1 &3/4 tbsp – 24g coconut milk
- 3 & ½ tbsp – 60g miso
Salted Honey Meringue
- 2 – 50g egg whites
- 1/4C – 100g honey
- 1tsp – 2g rice vinegar
- 2 tsp – 5g corn starch
- ¾ tsp – 3g salt
Instructions
Salted honey meringue
- Set up a double boiler on the stove. Bring the water to a simmer. Add the eggs and honey to a heat-safe bowl, and place over the pot. Whisk the eggs until they become foamy and reach 160F, or hot to the touch. Remove from heat and add to a mixing bowl.Add the rice vinegar and whip on high until soft peaks. Add the salt and cornstarch and continue whipping until stiff peaks. Save for later use
Sweet Potato Casserole
- Pre heat your oven to 400 FPoke your sweet potatoes and roast for 40 to 60 minutes depending on the size. After roasting set your oven to 375FAllow them to cool down and peel the skin.Rough chop into smaller cubes. In a bowl add the ginger powder, miso, coconut milk, and honey. Whip by hand until evenly combined. The texture should be like a chunky puree. Pour into a 12-inch round or square dish. Top with meringue and bake for 15 minutes. You want the sweet potatoes to be hot and the meringue toasted, but not too dark. Top with toasted pecans and olive oil
Notes
This recipe makes for great leftovers and can be made ahead & reheated.