I decided to name the recipe sweet potato although it is made with yams. There is a lot of back and forth in America about the difference between Sweet Potatoes and Yams. The very simple outcome is that typically when you think that you are eating “sweet potatoes” you are actually eating yams. So those Sweet Potato Fries that you order at your favorite restaurant are actually yams.
Anyways, this is another staple at the Thanksgiving table. I chose to make this with a meringue topping to give it that sweet, fluffy topping that is usually synonymous with this casserole. This is actually a great side dish any time of year, so there is no need to keep it on the shelf until Thanksgiving.
4 large yams
1/2 cup full fat coconut milk
1 tbsp coconut oil
4 tbsp maple syrup
1 tsp nutmeg
3 tsp cinnamon
1/2 tsp cloves
3 egg whites
¼ cup honey
1. Bring a large pot of water to boil. Preheat the oven to 350 degrees. Peel and dice the yams while the water comes to a boil.
2. Toss yams into boiling water. Allow to cook for about 10 minutes. Drain the yams.
3. In either a large bowl, or the same pot, use a hand mixer to smooth out the yams. Add the other ingredients and mix until well combined. (If it is a little thick, depending on the size of the yams, add a little more coconut milk and cinnamon.)
4. In an 8 X 8 glass dish, smooth out the yams in the dish.
5. Add the egg whites to a separate bowl. With a hand mixer, beat the egg whites on medium to high speed, until peaks form. This will take around 7 minutes. You will know it is done when you can lift the beaters and peaks form.
6. Add the honey to the meringue to give it a sweeter flavor. Continue to mix until it is incorporated.
7. Use a spatula and spread the meringue evenly on the casserole. Then, take the spatula and press down on the meringue and pull up to create little peaks.
8. Bake in the oven for about 7-10 minutes, until the peaks begin to brown.