I cannot believe that the vegetarian version of this recipe (here), went viral, but it’s also no surprise what so ever! Purple sweet potatoes already feel a little magical, but then, you add on top the gorgeousness of a marshmallow meringue and it’s in a lane all of its own! And you’d never guess it’s made 100% vegan, using aquafaba, aka chickpea water!
The trick to mastering this is learning why it works, not just following steps. Although steps are great, we love them too. Once you understand what’s happening in the bowl, you’ll nail it every time.
But okay, let’s get into it. Aquafaba. This is where most people get nervous… but please don’t. Vegan meringue just needs intention and timing. Here’s how I make it foolproof:
- Use the liquid from unsalted chickpeas. If it looks thin for some reason, simmer it for a few minutes until it coats a spoon like egg whites. That is the perfect consistency. (Cool it before whipping if you do.)
- Any trace of fat will collapse your foam. 100% even a tiny bit for our fickle vegan friend. If you are not positive about your bowl, wipe your bowl and beaters with a bit of vinegar before starting.
- Mix sugar, water, and maple syrup, then heat to exactly 240°F (the soft-ball stage in candy). Not 235, not 245. 240. Don’t stir once it starts boiling too, just swirl the pan to prevent any sugar crystallization or use the candy thermometer already warmed up in there, no shame.
- With the mixer running, stream the hot syrup in down the side of the bowl, not onto the beaters!! This gently tempers the aquafaba instead of shocking it, which would deflate it instantly. (ask me how I know that… whoops!)
- Seven to eight minutes minimum on that whipping. You’ll see it transform from foamy to kinda opaque, to glossy to finally nice and thick. Stop when the peaks stand tall and hold their shape. Then add vanilla, cinnamon, and a pinch of salt at the end and whip them in for another 30 seconds to 1 minute.
- Aquafaba does not react 100% the same as an egg white meringue, so heat with caution. It absolutely torches, but if you are torch-less and using a broiler, be very careful. No looking away from it, and I recommend even keeping your oven door slightly ajar, since it can take less than a minute to go from perfect to burnt. (and again, ask me how I know that 😂).
- Vegan meringue doesn’t store well sadly, so always make it right before serving.
I know that was a lot on what can go wrong, but I promise you that it’s relatively simple to effectively make still! We are adventurous, and this is a very fun adventure for the holidays. The end result is something that looks like it belongs in a cookbook and that will impress your loved ones, so have fun with it! 🙂
*even if you run out of butane while torching like I did in the photos…forgive me!
Vegan Purple Sweet Potato Casserole with Cinnamon Marshmallow Meringue
Equipment
- 8×8 or similar baking dish
- Saucepan
- Hand or stand mixer
- Candy thermometer (optional technically, but ideal!)
- Mixing bowls
- Kitchen torch
Ingredients
Sweet Potato (The Base):
- 2 lbs purple sweet potatoes peeled and cubed
- ¼ cup unsweetened almond milk or any plant milk!
- 3 tbsp pure maple syrup
- 2 tbsp vegan butter melted, or neutral oil
- 1 tsp pure vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- pinch of salt
Vegan Marshmallow Meringue:
- ½ cup aquafaba liquid from 1 15oz can of chickpeas
- ¼ tsp cream of tartar
- ¾ cup organic cane sugar
- ¼ cup water
- ¼ cup pure maple syrup
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Add cubed purple sweet potatoes to a pot of salted water. Boil for 15–20 minutes until tender. Drain and let cool slightly. OR! Wash and poke sweet potatoes with a fork or knife, then wrap in foil. In oven at 400°F (205°C), bake for 1 hour or until soft. Let cool slightly.
- In a large bowl, mash the potatoes until smooth. Stir in almond milk, maple syrup, melted vegan butter (or oil), vanilla, cinnamon, nutmeg, and salt. Taste for sweetness and adjust if needed.
- Preheat oven to 350°F (175°C). Spread the mash into a greased baking dish and smooth the surface. Bake uncovered for 25 minutes while you prepare the meringue!
- In a saucepan, combine sugar, water, and maple syrup. Heat to 240°F (soft-ball stage). This is where you will want to make sure you have a thermometer, because Correct temperatures matter!
- While the syrup heats up, beat aquafaba and cream of tartar in a clean bowl on high until soft peaks form (about 5 minutes, but its okay if it Goes longer).
- With the mixer running, slowly pour in the hot syrup in a thin stream down the side, not directly on the mix. Continue beating on high for 7–8 minutes, or even longer if needed until thick, glossy peaks form. Add vanilla, cinnamon, and salt; beat another 30 seconds.
- Spoon the meringue over the warm but slightly cooled casserole, swirling the top and forming peaks. Toast with a kitchen torch until golden brown and slightly caramelized.
- Let the casserole rest for about 10 minutes before serving so the layers can settle slightly. Enjoy immediately!
Video
@herbyeater The vegan version is here!! After going viral this week (!!! 🥹🥹🥹) for my beautiful purple sweet potato casserole topped with a cinnamon marshmallow meringue, you all made it know that I needed to do this fully plant based! The full recipe has a lot of details so be sure to read the tips and tricks I included, but ultimately it’s just some small adjustments to make this sparkle and shine just like the OG. Perfect for Thanksgiving and an overall holiday delight, could easily be mistaken for your favorite dessert too, you and your loved ones will LOVE this! I’m working towards a link in bio so if you enjoyed this, hit the follow button for more! 🥰 Enjoy! #vegantiktok #holidayrecipes #thanksgiving #thanksgivingdinner #sweetpotato
♬ Mr. Blue Sky – Electric Light Orchestra
Notes
If you don’t have a torch, use the oven broiler on low for 30–60 seconds, watching the entire time. This is absolutely best served immediately, but if you do have leftovers, store leftovers in the fridge; re-toast under the broiler for a few seconds before serving again. The aquafaba meringue can even be piped for presentation, if you wanna be fancy about it.