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sweet-potato-pie.md

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Sweet potato pie with marshmallow merengue

From Chef Billy Parisi

Ingredients

For the crust

  • Frozen pie crust

For the filling

  • 3 large sweet potatoes, baked & peeled
  • 1 cup brown sugar
  • 3 eggs
  • 5 tbsp unsalted butter
  • ½ cup whole milk
  • 1 tsp cinnamon
  • ½ tsp nutmeg

For the marshmallow merengue

  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar
  • one 8 oz jar of marshmallow whip

Procedure

  1. Wash potatoes and bake at 375°F for 60 minutes
  2. Peel sweet potatoes and add them to a large bowl with the other ingredients and mix until combined. Generally you can score the skins and just push them off the potatoes if they're fresh.
  3. Pour the filling into the pie crust and bake for 60-65 minutes at 375°F. You want the top & center to be firm.
  4. While the pie is cooking make the merengue
    1. Add the egg whites, cream of tartar, and sugar to a stand mixer w/ whisk. Whisk on high speed until medium peaks, 3-4 minutes. Medium peaks = pull out whisk and it holds but the top peak folds over a bit.
    2. Add marshmallow whip and mix on high speed until stiff peaks
  5. When the pie is done cooking add the merengue on top in whatever style you like. Bake at 400°F for 10 minutes / until the merengue is browned and feels dry/stiff.