If you haven’t yet experienced the cozy magic of Sweet Potato Bread with Marshmallow Meringue Topping Recipe, you’re in for a true treat. This delightful bread combines the natural sweetness and earthy warmth of mashed sweet potatoes with a perfectly spiced batter, crowned by a light, fluffy marshmallow meringue that’s slightly toasted for that irresistible golden finish. It’s the kind of recipe that feels like a warm hug from the inside out, ideal for cozy mornings, holiday gatherings, or just because you deserve something extra special.
Ingredients You’ll Need
This Sweet Potato Bread with Marshmallow Meringue Topping Recipe relies on simple yet essential ingredients that each play a crucial role in creating its signature flavor, texture, and vibrant color. From the creamy mashed sweet potatoes to the blend of spices and the silky meringue topping, every component enhances the overall experience.
- Baked sweet potato (1 1/2 cups mashed): Provides natural sweetness and a moist, tender crumb.
- Olive oil (1/2 cup): Adds richness and keeps the bread wonderfully moist.
- Light brown sugar (1 cup, packed): Complements the sweet potato with a deep caramel flavor.
- Maple syrup (2 tbsp): Brings a subtle complexity and enhances sweetness without overpowering.
- Sour cream or Greek yogurt (1/4 cup): Introduces a slight tang and tender texture.
- Large eggs (2): Bind the ingredients and add structure.
- Vanilla extract (1 tsp): Warm aroma that rounds out the flavors.
- Baking soda (1 tsp): Ensures proper rise and lightness.
- Ground cinnamon (1 1/2 tsp): Classic spice that warms and deepens flavor.
- Ground ginger (3/4 tsp): Adds a subtle spicy kick.
- Ground nutmeg (1/2 tsp): Provides a lovely, nutty aroma.
- Kosher salt (1/4 tsp): Balances the sweetness and accentuates flavors.
- All-purpose flour (1 1/2 cups): The foundation for the bread’s structure.
- Egg whites (2, large): For the fluffy marshmallow meringue topping.
- Cream of tartar (1/4 tsp): Stabilizes the meringue for that perfect texture.
- Granulated sugar (1/2 cup): Sweetens and thickens the meringue.
- Vanilla extract (1/2 tsp): Adds pleasant depth to the meringue.
How to Make Sweet Potato Bread with Marshmallow Meringue Topping Recipe
Step 1: Prepare and Bake the Bread
Start by preheating your oven to 350°F and greasing a loaf pan—either 9×5 inches or a 1-pound loaf pan works beautifully. Line it with parchment paper for easy removal. In a large bowl, combine the mashed sweet potatoes with olive oil, light brown sugar, maple syrup, sour cream, eggs, and vanilla extract. It’s perfectly normal if the batter looks a little chunky thanks to sweet potato bits; they add wonderful texture.
Step 2: Add Dry Ingredients and Spices
Whisk in the baking soda, ground cinnamon, ginger, nutmeg, and salt to the sweet potato mixture. This warm blend of spices brings out the best in that sweet potato flavor. Then, gently fold in the all-purpose flour until just incorporated, being careful not to overmix to keep the bread tender.
Step 3: Bake the Loaf
Pour the batter into your prepared loaf pan, smoothing the top lightly. Bake for approximately 50-60 minutes if using a 9×5 pan, or 60-70 minutes for the 1-pound bread pan. You’ll know it’s done when a toothpick inserted in the center comes out clean and the loaf is golden brown. Let the bread cool completely before moving on to the topping.
Step 4: Whip Up the Marshmallow Meringue
Using a stand mixer or hand mixer with a whisk attachment, beat the egg whites and cream of tartar on high speed until they become frothy and opaque, about 2 minutes. Slowly drizzle in the granulated sugar while continuing to whip and keep mixing at high speed until the meringue thickens to a luscious, marshmallowy consistency—this usually takes around 5 minutes. Finish by folding in the vanilla extract for that subtle sweet aroma.
Step 5: Spread and Toast the Meringue
Spread the fluffy meringue generously over the cooled sweet potato bread. For an extra special touch, use a kitchen torch to lightly toast the meringue until it’s golden and slightly crisp on the peaks. This step is optional but elevates the sweetness and adds a beautiful finish.
How to Serve Sweet Potato Bread with Marshmallow Meringue Topping Recipe
Garnishes
Consider adding a sprinkle of toasted pecans or a light dusting of cinnamon on top of your marshmallow meringue. These simple touches bring textural contrast and boost the warm flavors already present in the bread, making each bite a little more exciting.
Side Dishes
This sweet potato bread is incredible on its own but pairs wonderfully with a cup of spiced chai tea or a robust coffee. If you want to turn it into a full spread, why not add creamy butter or a smear of honey butter for extra indulgence?
Creative Ways to Present
Slice the bread into thick servings and stack them with a drizzle of homemade caramel sauce or gently spread some whipped cream cheese between layers for an impromptu dessert. For a playful brunch addition, serve small cubes alongside a cheese platter; the sweet and spiced flavor profile will surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you just might), store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. To keep the meringue fresh, it’s best to consume sooner rather than later, as it can lose its fluffiness over time.
Freezing
You can freeze the unsliced bread before adding the marshmallow meringue for up to 2 months. Wrap it well in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge, then add the meringue topping fresh and, if desired, torch before serving.
Reheating
Warm slices gently in a toaster oven or regular oven at a low temperature for a few minutes to bring back that freshly baked feel. Avoid the microwave if possible, as it can make the bread soggy and tough. If you have leftover meringue on the slice, warming briefly should help re-soften but handle it with care to prevent melting.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just make sure to drain and mash them well beforehand. Fresh baked sweet potatoes often provide a slightly better texture but canned can work perfectly in a pinch.
Is the marshmallow meringue safe to eat with raw egg whites?
This recipe uses fresh eggs and whips them to a thick meringue, which is generally safe if you use pasteurized eggs. If you have concerns, look for pasteurized eggs or egg white substitutes made for meringues.
Can I make this bread gluten-free?
You can swap the all-purpose flour for a gluten-free blend with xanthan gum to maintain texture, but results may vary slightly. Be sure to check your flour’s brand recommendations for best outcomes.
What’s the best way to toast the meringue topping?
A kitchen torch is ideal for perfectly controlled toasting, giving you that beautiful golden color without heating the bread too much. If you don’t have one, you can briefly broil the top under a hot oven setting, watching carefully to avoid burning.
Can I prepare this recipe ahead for a party?
Definitely! Bake the sweet potato bread in advance and store it. Add the marshmallow meringue topping the day of to keep it fresh and fluffy, to wow your guests with minimal day-of effort.
Final Thoughts
This Sweet Potato Bread with Marshmallow Meringue Topping Recipe is one of those rare finds that feels both homey and special. Each bite brings a perfect balance of cozy spices, subtle sweetness, and that unforgettable fluffy topping. I can’t wait for you to try it and enjoy the warmth it brings to your table, whether it’s for a holiday celebration or a simple afternoon treat. Trust me, this recipe will quickly become a beloved favorite!
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Sweet Potato Bread with Marshmallow Meringue Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours 45 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Bread is a moist and flavorful loaf that combines the natural sweetness of baked sweet potatoes with warm spices and a luscious marshmallow meringue topping. Perfect for a comforting breakfast or a delightful snack, it offers a unique twist on classic quick bread with its creamy texture and lightly toasted meringue finish.
Ingredients
Main Batter
- 1 1/2 cups (360g) baked sweet potato, mashed and cooled
- 1/2 cup (102g) olive oil
- 1 cup (205g) light brown sugar, packed
- 2 tbsp maple syrup
- 1/4 cup (60g) sour cream or Greek yogurt (full fat)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 1/2 cups (195g) all-purpose flour
Marshmallow Meringue Topping
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper to ensure easy removal later. This recipe works with either a 9×5-inch loaf pan or a 1-pound loaf pan.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the mashed baked sweet potato, olive oil, light brown sugar, maple syrup, sour cream or Greek yogurt, eggs, and vanilla extract until well combined. It’s okay if the batter has some lumps from the sweet potato.
- Add the Dry Ingredients: Whisk in the baking soda, ground cinnamon, ground ginger, ground nutmeg, and kosher salt until evenly dispersed throughout the batter.
- Incorporate the Flour: Gently whisk the all-purpose flour into the wet mixture until just combined, being careful not to overmix.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes if using a 9×5 pan or 60 to 70 minutes if using a 1-pound loaf pan. The bread is done when a toothpick inserted in the center comes out clean.
- Cool the Loaf: Allow the sweet potato bread to cool completely in the pan before adding the meringue topping.
- Prepare the Marshmallow Meringue: Using a hand or stand mixer fitted with the whisk attachment, place the egg whites and cream of tartar in a clean, dry bowl. Whisk on high speed until the mixture becomes opaque and frothy, about 2 minutes.
- Add Sugar to Meringue: With the mixer running on high, gradually pour in the granulated sugar. Continue whisking until the meringue forms stiff, glossy peaks that have a thick marshmallow-like consistency, about 5 minutes. Mix in the vanilla extract.
- Top the Bread and Toast (Optional): Spread the marshmallow meringue evenly over the cooled sweet potato bread. For additional flavor and texture, use a kitchen torch to lightly toast the top of the meringue until golden brown.
- Serve and Enjoy: Slice the bread and enjoy this deliciously moist and spiced loaf topped with sweet, fluffy meringue.
Notes
- Use fully baked sweet potatoes for the best flavor and texture. You can roast or microwave them until tender.
- If you don’t have sour cream, full-fat Greek yogurt is an excellent substitute.
- Ensure your mixing bowl and whisk are completely clean and dry before whipping egg whites to achieve the best meringue consistency.
- The meringue topping is optional but adds a delightful sweet finish and a beautiful presentation.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
