Sweet Potato Pie with Marshmallow Meringue Recipe Bon Appetit
Reduce the oven temperature to 350°F. Place the unbaked pie crust on a foil lined, rimmed baking sheet. Pour the pie filling into the crust and bake in the center of the oven for 55 to 60 minutes, or until the pie is set and a toothpick inserted in the center comes out mostly clean.
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Instructions. Preheat oven to 400℉. Prepare the dough, line a pie plate, and blind bake* the crust. (see notes) Bake sweet potatoes for the filling for 40 minutes, or until very soft. Peel while hot and place potatoes in food processor fitted with steel blade; puree until very smooth.
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Bake the sweet potatoes and scoop out all that lovely orange flesh into a food processor. Toss the rest of the ingredients in the food processor. Blend everything until silky smooth. Pour the mixture into the pie crust and bake . Make the homemade marshmallow fluff while the pie bakes.
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Let cool on a wire rack. Reduce oven temperature to 300°F and move a rack to upper third of oven. For filling: In a food processor or blender combine sweet potatoes, brown sugar, milk, eggs, vanilla, orange zest, orange juice, cinnamon, nutmeg, and an additional 1/4 tsp. salt. Process just until smooth. Pour into crust.
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Step 2 Increase oven temperature to 400°F. Pierce potatoes several times with a fork. Bake on a rimmed baking sheet until tender in the center when pierced with a knife, 1 hour to 1 hour 20 minutes. Carefully slice potatoes in half lengthwise and let stand until cool enough to handle. Step 3 Reduce oven temperature to 375°F.
top view of a plate of marshmallow and pecan topped baked sweet
Keep the oven on. To make the streusel: Line a rimmed baking sheet with parchment paper. In a large bowl, mix together all of the ingredients with your hands until they form a crumbly mixture. Spread into an even layer on the prepared baking sheet and bake until browned, 15 to 20 minutes. Let cool to room temperature.
Sweet Potato Pie with Marshmallow Meringue
For the filling, bake sweet potatoes for 40-50 minutes or until very soft in a 400 degree oven. Peel while hot and place potatoes in food processor. Puree until smooth. Peeling and processing the potatoes while hot makes a smoother puree. Add egg yolks, sugars, milk, lemon juice, vanilla, spices and lemon zest; whisk just to blend.
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Cool (can be warm, but not hot) See video on how to scald milk in NOTES. Add pureed sweet potatoes to large bowl, then add browned butter, cooled scalded milk (it can be warm, but not hot), cinnamon, flour, brown sugar and eggs. Whisk until combined. Pour into unbaked pie crust. Bake for 10 minutes at 425 degrees F.
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To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust. Bake the pie in preheated oven until the center is set, about 45 minutes.
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Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 375°F. For filling, in a large bowl combine mashed sweet potatoes, sugar, pumpkin pie spice, and salt. Add eggs; beat lightly with a fork just until combined. Gradually stir in buttermilk until combined. Place pastry shell on the oven rack.
Sweet Potato Casserole with Marshmallows and Pecans
Instructions. Preheat the oven to 350ºF. Roll out the pie crust and place in a 9-inch pie plate. Place a sheet of parchment paper over the crust and fill the center with pie weights or dried beans. Blind bake the crust in the oven for 15 minutes, then remove from the oven.
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Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, about 35-40 minutes longer. Cool completely, then refrigerate. To make the topping, whisk together the egg whites, sugar, cream of tatar, and salt in a glass heat-proof bowl. Place bowl over a small pot of boiling water.
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Reduce the oven temperature to 350°F. In a large mixing bowl, whip the mashed sweet potatoes and the softened butter until well combined. Add the granulated sugar and brown sugar; mix. Beat in the eggs until fully combined. Mix in milk and vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
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Preheat oven to 400°F and pierce pie crust bottom and sides with a fork. Lay a piece of parchment paper on top of the pie crust then fill the pie crust with rice, sugar, or pie weights. Bake for 11 minutes, then remove the rice/sugar and parchment and continue bake for another 10 minutes. The crust will start to brown.
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To make the filling: Preheat the oven to 400°F. Prick the sweet potatoes with a fork and bake until tender, about 40 minutes. Let cool, then peel and remove any dark spots. In a food processor, puree the sweet potatoes. Add the eggs, brown sugar, salt, and nutmeg, cinnamon, milk and vanilla and mix until smooth.
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Step 9. Meanwhile, using an electric mixer on medium-high speed, beat remaining 1 cup heavy cream in a medium bowl until stiff peaks form, about 3 minutes. Reduce speed to low and add one 7.5-oz.
