This isn’t your Momma’s sweet potato casserole! It’s a colorful twist that will surprise your Thanksgiving diners. It’s purple! Purple sweet potatoes, or Okinawan Sweet potatoes, are prized for their high content of antioxidants. They actually contain 150% more antioxidants than blueberries! These antioxidants help to fight cancer, heart disease, are major anti-agers, and are even good for your cholesterol! There isn’t much else on the Thanksgiving table that can do all that.
They act just like a regular sweet potato, so if you have a favorite recipe just substitute the traditional for the purple. I found that they weren’t quite as sweet, so you might want to add a bit more brown sugar, but as always, taste as you go!
Enough about the potatoes, lets get to the marshmallows! Try something different for that too! I made a marshmallow cream, piped it on top of the casserole and then used a kitchen torch to toast the top. The result?! Just as tasty as the traditional marshmallows, but a beautiful and sophisticated look that the purple potato deserves! And don’t worry if you don’t have a kitchen torch. Just turn your oven to broil and keep a close eye on the cream. It will burn before you know it!
The purple sweet potato looks pretty normal from the outside… right?!
Transfer the cooled marshmallow cream into a pastry bag and pipe onto the baked casseroles. Toast the tops with a kitchen torch or broiler and sprinkle on some toasted or candied pecans!
Purple Sweet Potato Casserole
- 2 1/2 lbs purple sweet potatoes (3 medium sized)
- 2 eggs
- 3 tbsp butter, melted
- 3 tbsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
“You can substitute pumpkin pie spice for the cinnamon, ginger and nutmeg if you don’t have them.”
- Preheat the oven to 400 degrees. Pierce the potatoes all over with a fork and bake them for about 40 minutes, or till soft.
- Peel the skins off the potatoes and place in a mixing bowl. Mash the potatoes then add the rest of the ingredients.
- Whip till smooth with an electric mixer, then scoop the potatoes into buttered ramekins or a casserole dish.
- Bake at 350 degrees for 30 minutes and slightly puffed.
- 6 tbsp water
- 1 1/4 cup light corn syrup
- 3/4 cup sugar + 1 tbsp, separated
- 4 egg whites
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 2 tbsp vanilla extract
“Attach a candy thermometer to the side of the pot to monitor the temperature.”
- In a small saucepan, bring the water, corn syrup, and 3/4 cup sugar to 245 degrees (firm ball stage).
- In the meantime, in a dry mixing bowl, whip the egg whites with the salt and cream of tartar till frothy.
- Add the remaining 1 tbsp of sugar and continue to whip till stiff glossy peaks form.
- When the syrup reaches 245 degrees, slowly drizzle it into the egg whites while mixing. The whites will deflate slightly. Continue to whip about 5 more minutes. It will start to fluff back up as it cools.
- Turn the mixer speed down and add in the vanilla.
- Transfer the cream into a pastry bag and pipe onto the casseroles.
- Using a kitchen torch, toast the marshmallow cream to your desired doneness and sprinkle on some toasted or candies pecans.