Casserole:

• 4 sweet potatoes, peeled and cubed

Steam or boil sweet potatoes until tender. Drain well.

• 1/4 cup butter
• 1/4 cup Brown Swerve/Truvia (or 1/4 cup Gentle Sweet with 1 tsp. molasses)
• 1/4 cup half and half
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1 tsp. vanilla extract
• 3/4 tsp. mineral salt

Combine potatoes, butter, brown sweetener, half and half, cinnamon, ginger, vanilla, and salt in a bowl. Whip on high with a hand mixer for 1 minute. 

• 3 large egg yolks (save the whites for the meringue)

Add the egg yolks to the sweet potato mixture and whip quickly so the eggs don’t cook.

Spray a 9x13" baking dish with cooking spray. Spread sweet potato filling evenly in the dish and bake at 350° for 30 minutes.

Meringue:

• the whites of 3 large eggs
• 1/4 tsp. cream of tartar
• 2 Tbsp. powdered sweetener (Swerve or Gentle Sweet)

While the sweet potatoes are baking, beat the cream of tartar and egg whites in a (clean) large bowl with a hand mixer on high until very light and fluffy. Add sweetener, one tablespoon at a time, until you have stiff peaks.

When the potatoes are done, spoon the meringue over the potatoes, making pretty peaks, and bake an additional 10-15 minutes (or until tips are golden brown).

~ If you choose, you can use two whole eggs in the casserole and then use 1/2 cup of liquid eggs in the meringue.

~If you want to freeze the casserole, do so without the meringue and add that before baking.

~You can use on-plan marshmallows (like Max Mallows) on top instead of the meringue.

 enJOY!