Sweet Potato Pie
by: claire cary
This sweet potato pie is a must make this Fall! It's sweetened with brown sugar, lots of spices and topped with a homemade marshmallow meringue that will have you liking your plate clean.
Ingredients
Pie
- ½ batch gluten free pie crust
- 1 ¼ pounds sweet potatoes
- ⅓ cup unsalted butter melted then cooled slightly
- ⅔ cup brown sugar
- 2 tablespoons white sugar
- ⅔ cup heavy cream
- 1 egg
- 2 egg yolks
- 2 ½ tablespoons gluten free 1:1 all purpose baking flour
- 2 teaspoons vanilla extract
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon salt
Marshmallow Meringue
- 3 egg whites
- ¾ cup white sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Boil the sweet potatoes (whole, with the skin on) until easily pierced with a fork. Drain and then set aside until cool enough to handle.
- Meanwhile, prep the base crust and set aside. Or if you're using a store bought crust just skip this!
- Preheat the oven to 350 Fahrenheit.
- Once the potatoes are cool, peel the skin and discard. Add the flesh to a blender and blend until smooth. You can opt to transfer this mixture to a mixing bowl and beat with all remaining ingredients until smooth or simply add everything to the blender and blend until smooth.
- Transfer to the prepared pie crust and spread the top smooth.
- Bake for 60 minutes or until the top looks mostly set- the center will still be a tiny bit jiggly but will set as it cools. Let cool at room temperature for about 30 minutes, then place in the fridge for at least 2 hours to set, ideally overnight.
- Meanwhile, to make the marshmallow meringue, add 2 inches of water to a medium sauce pan and heat over medium heat. Add the egg whites, white sugar and cream of tartar to a heat proof bowl. Add the bowl to the sauce pan but make sure the water isn't touching the bowl.
- Whisking constantly, heat until the sugar dissolves and the mixture reaches 160 degrees Fahrenheit. It will start a bit thick but then thin out and get a bit foamy.
- Once it reaches 160 degrees F, carefully remove the bowl and add in the vanilla. Either add to a stand mixer with the whisk attachment or use a handheld electric mixer to beat for about 5 minutes or until stiff peaks form. Set in the fridge until ready to use on the pie.
- Once the pie has set and cooled, top with the marshmallow meringue and swirl all around the pie. Use a kitchen torch on top to toast if desired. Slice and enjoy!
Notes
I don't recommend using canned sweet potato here as it tends to be more watery and you will get a much richer flavor by cooking them fresh!
Serving: 1slice / Calories: 448kcal / Carbohydrates: 51g / Protein: 4g / Fat: 15g / Saturated Fat: 9g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 4g / Trans Fat: 0.3g / Cholesterol: 99mg / Sodium: 200mg / Potassium: 299mg / Fiber: 2g / Sugar: 39g / Vitamin A: 9492IU / Vitamin C: 2mg / Calcium: 60mg / Iron: 1mg
