This sweet potato casserole with meringue and pecan crumble is a sophisticated update on the classic Thanksgiving side dish.
I’ve always been a bit lukewarm about the ubiquitous sweet potato casserole. Sure it seems like a good idea, with the warm and gooey marshmallows on top, but it always feels a bit one dimensional to me when I eat it. So I decided it was time for me re-work the recipe. First I added a little bit of dimension to the sweet potatoes by using bourbon and maple syrup. Then I added a pecan crumble topping for texture. Finally, as a nod to the classic marshmallow topping, I made a brown sugar spiced meringue filling. This is what I always wanted my sweet potato casserole to taste like. The same sweet potato casserole that most people love, only better! Visit the Anolon site for this Maple Sweet Potato Casserole with Meringue and Pecans Crumble recipe.
I’m teaming up with Anolon for the next three months to create recipes for their site for the fall and winter! Follow their hashtag #HolidayHosting for more recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.