Sweet Potato Puff

01Method

1. 1

   Put the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until fork-tender, about 30 minutes. Drain and allow to cool.

2. 2

   Heat the oven to 350°F (175°C) and grease a 9x9 inch baking dish.

3. 3

   Combine the cooked sweet potatoes, egg yolks, butter, and salt in the bowl of a stand mixer. Beat on high until the mixture is smooth and creamy, 3 to 5 minutes. Transfer to the prepared baking dish and level the surface with a spoon. Scatter the raisins and walnuts over the top, pressing them gently into the sweet potato layer.

4. 4

   In a separate bowl, whisk the egg whites until foamy, about 1 minute. Slowly add the sugar while continuing to beat until the meringue is glossy and holds soft peaks, 2 to 3 minutes more. Spread the meringue evenly over the casserole.

5. 5

   Bake until the filling is heated through and the meringue turns lightly golden, about 30 minutes.