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Sweet Potato Pumpkin Puree


Recipe courtesy of


3 large egg whites

5 tablespoons sugar substitute 

1/2 cup pecans 

1-1/2 pounds sweet potatoes, peeled

1/4 cup unsalted butter stick 

1/2 cup heavy cream 

1/2 teaspoon salt 

1/2 teaspoon pumpkin pie spice 

1/2 teaspoon cinnamon 

15 ounces pumpkin (no salt, drained, cooked, boiled)

Heat oven to 250 degrees F. Lightly butter baking sheet. In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside.


While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute.


Transfer potato mixture to serving dish and cover with meringue topping.

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