baked sweet potato casserole with marshmallow fluff

INGREDIENTS


  • 3 Pound sweet potatoes

  • 1/2 Cup milk

  • 1/3 Cup brown sugar

  • 3 eggs

  • 4 Tablespoon butter

  • 1/2 Teaspoon salt

  • 3 Egg White

  • 333/500 Cup brown sugar

  • 1 Pinch salt

  • 1 Pinch ground cinnamon

PREPARATION

Steps

1

When ready to cook, set the Z Grill to 375℉ and preheat, lid closed for 15 minutes.

2

Rinse, dry and pierce the sweet potatoes and place in grill whole. Cook for 45 minutes or until fork tender. Remove from grill and peel.

3

Once peeled, mash the sweet potatoes in a large bowl with the milk, brown sugar, eggs, butter and salt. Place mashed potatoes in a baking dish and cook for 35 minutes.

4

While the potatoes bake, make the fluff. Make a double boiler by bringing a small pot of water to a simmer, then placing the bowl of your stand mixer or another large stainless steel bowl atop the water.

5

Add the 3 egg whites, 2/3 cup brown sugar, a pinch of salt and a pinch of cinnamon to the bowl and whisk continuously until the sugar dissolves and the liquid is warm to the touch.

6

Transfer the bowl from the stovetop to your stand mixer and use the whisk attachment to whip the whites on medium-high speed until it turns glossy with stiff peaks, about 5-8 minutes.

7

Once the casserole has finished baking, use a rubber spatula to cover the sweet potato mixture with the fluff. Use the back of the spatula to create dramatic peaks.

8

Return to the grill for 5-7 minutes, or until the fluff starts to turn golden and the peaks are just shy of burnt. Remove from grill and enjoy!

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