SUNDAY DESSERT #45: Sweet Potato Pie
COUNTRY OF ORIGIN: America 🇺🇸
DIFFICULTY LEVEL: Easy
INSPIRATION: For Thanksgiving, I was trying to find a replacement for pumpkin pie (I abhor pumpkin pie).
RECEPTION/COMMENTARY: This pie is especially popular in the Southern parts of the United States. It originated during colonial times from African-American recipes and, before that, a version of it was eaten by Native Americans. So it's about as American and Thanksgiving-y as you can get! I just added a toasted marshmallow meringue to the top.
I love sweet potatoes! They are one of my top most favorite foods in the world! This pie was sure to be a great substitute for the dreaded pumpkin pie (in my humble opinion). And yet, somehow magically during the baking process, those sweet potatoes turned into pumpkin. That dang fairy godmother needs to mind her own business and stop changing my precious potatoes into pumpkins! Girl, Cinderella has left already! Don't you be messin' with my pies! Anyway, it really tasted like a lighter, fluffier version of pumpkin pie! Gross! If you love pumpkin pie, this would probably be a solid 10 for you. I will include the recipe in the comments if you would like to make it for your Thanksgiving pleasure. For me, it was about a 3/10. The marshmallow meringue, however, was and is a perfect score so I'll just be scraping that gooey goodness off and giving the actual pie part to Jared. 😂
WOULD I MAKE IT AGAIN? Absolutely not. But I AM going to remake the Tarte au Sucre I made earlier this year and have that for Thanksgiving instead. Take that, witch! Oh, excuse me..."fairy."
Filling (whip it all together):
5 cups mashed sweet potatoes
3/4 cup packed brown sugar
3/4 cup heavy cream
6 egg yolks
1/4 cup melted unsalted butter
2 tablespoons cornmeal (or flour)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon coriander
1/8 teaspoon cardamom
1/4 teaspoon salt
Place filling in a rolled out, unbaked pie crust. Bake at 350°F for an hour - the middle will jiggle slightly when ready. Cool before adding meringue.
Marshmallow meringue:
In a small saucepan over low heat, whisk together 3 egg whites with 3/4 cup of sugar until the sugar dissolves and the whites get warm (about 3 minutes).
Transfer the whites to a stand mixer with the whisk attachment (or you can use a large bowl and an electric hand mixer). Add 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar. Whip together until a stiff and glossy meringue forms. Evenly top your cooled pie then broil until the meringue starts to brown.
Enjoy!
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