In honor of one of the most wonderful holidays of the year (Thanksgiving, that is) I have decided to share with you the joy of making Sweet Potato Maple Cups. Making this recipe is a break from the traditional “sweet potato casserole” you see at EVERY single gathering.
After all, doesn’t that get old?
These Sweet Potato Maple Cups are individualized to each guest and will make each one feel special. The meringue topping is quick to make and 10x better than the traditional marshmallow topping you see on sweet potato casserole!
When I made these bad boys, I steamed and mashed my own sweet potatoes. Luckily, this recipe calls for Ore-Ida Steam n’ Mash Cut Sweet Potatoes which lends to the flexibility of making this dessert (and cuts down on time).
So get with it! When you make these sweet treats for Thanksgiving, you will find this something that you decide to make year round.
- 2 (24-oz.) packages frozen steam-and-mash sweet potatoes
- 1/3 cup butter, cut up
- 1/3 cup firmly packed light brown sugar
- 1/3 cup pure maple syrup
- 3 teaspoons orange zest
- 1 teaspoon salt
- 4 egg whites
- 1/2 cup granulated sugar
- 1. Preheat oven to 400°. Steam potatoes according to package directions. Mash together sweet potatoes and next 5 ingredients. Spoon mixture into 8 (6-oz.) custard cups. Place on a baking sheet.
- 2. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture.
- 3. Bake at 400° for 10 minutes or until golden brown.
- Note: Southern Living test kitchen tested with Ore-Ida Steam n’ Mash Cut Sweet Potatoes.