Sweet Potato Puff

Sweet Potato Puff

12 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 20 m
Recipe by  Dan

“Creamy, fluffy, rich sweet potatoes with a meringue top. Enjoy sweet potatoes' natural sweetness without drowning it in sugar. This is everyone's favorite. We can't serve Thanksgiving dinner without it!”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  3. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.
  4. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.
  5. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

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Reviews (12)

Rate This Recipe


This tastes great! However, one key thing was left out- you have to have room temp egg whites. If that had been in the recipe, it would have saved me a little extra work. Maybe you all know that already though! Some other hints, while we're on the topic of meringue, are to use a metal (not plastic) bowl and make sure everything is clean of oils of any kind. Using an electric mixer really helps as well. Hope that helps out anyone else who is also rather a novice in the kitchen!



This recipe works great even with canned sweet potatoes. Just drain them well, and throw them in the mixing bowl. There is NO need for additional sugar.



Delicious. I added some brown sugar to the layer of walnuts because I was afraid it wasn't going to be sweet enough. I got compliments on this dish at Thanksgiving.

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Amount Per Serving (8 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 121 mg
  • 40%
  • Sodium
  • 204 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Gourmet Sweet Potato Souffle


next recipe:

Stuffed Baked Sweet Potatoes with Pecans