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Sweet Potato Casserole with a Savory Pecan Crumble and Sage Meringue
A moment of calm before the holiday madness, thanks to Cuisinart! Sweet Potato Casserole with a Savory Pecan Crumble and Sage Meringue, made in my Cuisinart Air Fryer Toaster Oven — the easiest way to prep phenomenal Thanksgiving sides without taking up precious oven space! My air fryer ROASTED a bounty of sweet potatoes to creamy perfection, CRISPED the brown butter and chile pecan topping and TOASTED fluffy clouds of meringue to golden perfection.
Sweet Potato Casserole with a Savory Pecan Crumble and Sage Meringue
INGREDIENTS
Sweet Potatoes:
3 pounds sweet potatoes, (about 3 to 4 medium/large), scrubbed
½ stick unsalted butter
6 fresh sage leaves
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1/3 cup whole milk
2 large eggs, beaten
Sea salt, to taste
Pecan Topping:
½ stick unsalted butter
2 tablespoons chopped fresh sage
2 teaspoons nigella seed (optional)
2 teaspoons onion powder
1-2 teaspoons cumin seed
1 teaspoon garlic powder
½ teaspoon chile flake (optional)
1/4 cup light brown sugar, packed
1/4 cup all-purpose flour
1 cup chopped pecans
Pinch kosher salt
Meringue:
3 large egg whites, room temperature
¼ teaspoon cream of tartar
1/8 teaspoon kosher salt
6 tablespoons granulated sugar
2 teaspoons dried ground sage
INSTRUCTIONS
Make the Sweet Potato Mixture. Preheat the Cuisinart regular oven setting to 400ºF for 5 minutes. Lightly prick the outside of the sweet potatoes with the prongs of a fork.
Line the metal oven tray with parchment paper and place the sweet potatoes onto the tray to roast for 50 minutes to 1 hour 20 minutes (depending on the size of your potatoes), or until very fork tender. Remove from the oven and allow to cool until warm and easy to handle.
Meanwhile, place the butter into a medium saucepan and melt over medium-low heat. Once melted, add the sage leaves and allow to gently fry 2-3 minutes. Remove from the heat and allow sage butter mixture to cool 10 minutes while the flavor infuses.
Peel the sweet potatoes and discard the skins. Place in a large bowl and mash using a potato masher until almost smooth. Add the sage-infused butter, reserving the sage leaves themselves on a paper towel lined plate, plus milk, eggs, cinnamon, nutmeg and salt to taste. Mix to combine.
Spread into a 9x9-inch baking dish and set aside.
Make the Pecan Topping: Preheat the air fryer setting to 325ºF for 5 minutes. Place the silver tray on the bottom rack of the oven.
Place the butter into a medium saucepan over medium-low heat. Allow to melt and cook until nicely amber brown and nutty in flavor, swirling the pan frequently, about 7 minutes.
When the butter is browned, immediately pour into a heat proof medium bowl to prevent it from burning and add the sage, nigella seeds, cumin seed, onion powder, garlic powder, chile flake and salt. Stir to combine to bloom the flavors of the spices. Allow to cool for 10 minutes.
To the butter mixture, add the sugar, flour, and pecans. Using your fingers, pinch all the ingredients together until well combined. The mixture will be crumbly.
Sprinkle over the top of the casserole in an even layer. You can arrange or crumble the fried sage leaves overtop if desired. Air fry for 15 to 18 minutes until the casserole is warmed through and topping is deep golden brown, crisp, and toasted. Set aside.
Meanwhile make the meringue. Turn the Cuisinart oven to convection broil (with the fan sign) and allow to preheat for 5 minutes. Place the metal tray on the top rack of the oven.
In the bowl of a stand mixer fitted with the whisk attachment or in a large metal bowl with a hand mixer, add the egg whites and cream of tartar and salt.
Beat on high speed until frothy, 2 to 3 minutes, then begin to gradually add the sugar, one tablespoon at a time, and continue beating on high speed until still peaks form and the meringue is glossy, another 7 to 10 minutes. You should be able to lift the beaters out of the meringue and the meringue should be able to hold it’s shape. Add the ground sage during the last minute of beating to fully incorporate.
Immediately spread the meringue over the hot casserole making swoops using a small offset spatula. Be careful not to swoop too high or else the meringue will burn when broiling from touching the broiler.
Place the meringue underneath the broiler and allow to broil until golden brown, 3 to 5 minutes.
Remove from the oven and serve.
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