Wednesday, November 21, 2012

Toasted Marshmallow Meringue Sweet Potato Pie - Thanksgiving Dessert Prize Winner

Now we've long known in the South that this vegetable makes a wonderful pie. Sweet Potatoes are plentiful in the fall just in time for the holidays. When people lived off the land, they cooked what was in season and were way ahead of their times with farm to table cooking. I served this at a culinary competition a few years back for holiday desserts and it won the blue ribbon.
2 to 3 sweet potatoes1 stick butter
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 tsp cream of tartar
1 cup cream
1 tsp vanilla
Pie crust
Marshmallow Meringue
4 egg whites
1 tsp cream of tartar
1 tsp vanilla extract
4 tbsp sugar
1 (7oz) jar marshmallow fluff
Bake sweet potatoes so that they’re tender. Peel, place in a large mixing bowl. Use a masher or fork to mash them completely, leaving no chunks. Cut the butter into pieces and stir it into the hot potatoes. Separate the eggs and add the yolks to the potatoes. Set aside the whites. Add the vanilla, spices (not cream of tartar), and brown sugar. Stir in cream. Use a mixer and whip the egg whites and cream of tartar until frothy. Add white sugar, a tablespoon at a time, and whip until stiff. Fold into potato mixture.
Spread pie crust into a dish and pour filling in. Bake at 475 for 15 minutes and 350 for 1 hour. Allow to cool.
When the pie is cool, start your meringue by whipping egg whites, cream of tartar, and vanilla. When it’s frothy, add in sugar one tbsp at a time, until it is stiff. Fold in the fluff. Spread over pie.
Bake at 375 for 6 minutes, or until the peaks have browned and the meringue is firm. You may also add this meringue to a fudge pie in a graham cracker crust for S’mores Pie. Enjoy!

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