was successfully added to your cart.

Baked Sweet Potato Cubes With Cinnamon Meringue

Baked sweet potato cubes with cinnamon meringue is my decadent improvement on a Thanksgiving classic side dish. I replaced the typical marshmallow topping with a fluffy, smooth, spiced meringue.

Side dishes at Thanksgiving are the best! As a kid I would meticulously spoon gravy into the crafted crevice of my mashed potatoes. I’d assemble perfect bites made from stuffing and cranberry sauce. Buttery green beans were the perfect savory veggie, but king of them all were the marshmallow-topped sweet potatoes.

Sweet Potatoes get a fancy marshmallow swap with a cinnamon meringue

It was a strategic battle to beat my brothers to the crispiest bits of toasted marshmallow and bite into the brown sugar smothered sweet potatoes. It was dessert…before dessert!

Toasted cinnamon meringue takes over for traditional marshmallows on these fancy sweet potatoes!

To this day I still like that hit of sweet with the other savory favorites at Thanksgiving. I just wanted to spruce it up a bit. Keeping the potatoes just as simple and tasty, I simply roasted them. Then they get coated with a touch of brown sugar and salt, to bring out the savory flavor.

Sweet potatoes get a Thanksgiving makeover with cinnamon meringue

The topping switched from simple marshmallows to a luxurious, silky, cooked meringue. Not at all hard to make. It’s whisking on the stove and then beating to pillowy peaks. Cinnamon takes it one step further, to give each bite of this Thanksgiving-worthy side a festive feel.

You can place the finished dish under the broiler to get a toasty top on the meringue, or flash it with a cooking torch. I use one like this. The toasted top tastes just like mom’s crispy-topped marshmallows. So good!

5 from 1 vote
baked sweet potato cubes with cinnamon meringue
Sweet Potatoes With Cinnamon Meringue
Work Time
15 mins
Cook Time
25 mins
Total Time
1 hr 30 mins
I improved a classic Thanksgiving side dish by replacing the typical marshmallows with sweet, fluffy meringue.
Course: Side Dish
Cuisine: American
Keyword: Sweet potatoes with cinnamon meringue, Thanksgiving
Calories: 2012 kcal
  • 3 lbs sweet potatoes
  • ½ tsp kosher salt
  • ¼ cup light brown sugar
  • 3 egg whites room temperature
  • ¾ cup sugar
  • Pinch of cream of tartar
  • 1 tsp cinnamon
  1. Pierce potatoes a few times with a fork. Roast in a 400°F oven until tender, about 50 min. Let cool enough to handle, then peel and dice. Toss with salt and brown sugar and arrange in a 2-qt baking dish. Bake, covered, until heated through, about 25 min.
  2. While potatoes are heating, make meringue: In the bowl of an electric mixer combine egg whites, sugar and cream of tartar; set bowl over a pan of simmering water. Whisk until sugar is dissolved and mixture is hot, about 3 min.

  3. Transfer to mixer and whip on high until stiff peaks form, about 7 min. Stir in cinnamon.
  4. Heat broiler to high or prepare a kitchen torch. Spoon meringue over potatoes and toast under the broiler or with a kitchen torch.
Recipe Notes

You can place the finished dish under the broiler to get a toasty top on the meringue, or flash it with a cooking torch. I use one like this. The toasted top tastes just like mom's crispy-topped marshmallows. So good!

Nutrition Facts
Sweet Potatoes With Cinnamon Meringue
Amount Per Serving
Calories 2012
% Daily Value*
Sodium 2077mg 87%
Potassium 4805mg 137%
Total Carbohydrates 480g 160%
Dietary Fiber 42g 168%
Sugars 260g
Protein 31g 62%
Vitamin A 3861.1%
Vitamin C 39.6%
Calcium 48%
Iron 49.5%
* Percent Daily Values are based on a 2000 calorie diet.

Make your holiday dinner even better with more great recipes like these:

Baby Broccoli with Hazelnut Butter


Baby Broccoli with Hazelnut Butter is special enough for your Thanksgiving or Christmas table. The delicious toasted nuts simmered in melted butter are a decadent addition!







Blow Your Mind Coconut Mango Pie


Mango Cream Pie with Coconut Crust and a meringue topping is a luscious dessert.












Recipe Tara Bench and Megan Weiss
Photography Raymond Hom
Food stylist Sara Neumeier
Prop Stylist Penelope Bouklas
Originally published Ladies’ Home Journal Nov 2011

Join the discussion One Comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.