You may also like
Categories:
mashed sweet potatoes butter eggs sugar brown sugar milk milk cinnamon ground nutmeg vanilla orange zest ginger pie crust Marshmallow Creme egg whites salt Creme of Tartar
Viewed: 53 - Published at: 8 years agoIngredients
- FOR THE PIE:
- 4 cups Mashed Sweet Potatoes (about 2 Pounds Sweet Potatoes)
- 1/2 cups Butter, Melted
- 3 Large Eggs
- 1/2 cups Sugar
- 1/2 cups Brown Sugar
- 1/2 cups Sweetened, Condensed Milk
- 1/2 cups Evaporated Milk
- 2 teaspoons Cinnamon
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Orange Zest
- 1 teaspoon Grated Ginger
- 1 Frozen Pie Crust, Thawed
- FOR THE MERINGUE:
- 1 jar (7 Oz. Size) Kraft Jet-Puffed Marshmallow Creme
- 3 Large Egg Whites
- 1/8 teaspoons Salt
- 1 teaspoon Creme Of Tartar
- 1/4 cups Sugar
Method
- For the pie:
- Preheat oven to 350°F.
- In the bowl of a stand mixer combine sweet potatoes, butter, eggs, sugars, milks and spices. Beat until well combined and creamy. Roll out pie crust into 9-inch pie pan, crimping the edges. Spread sweet potato filling into the pie mold.
- Bake on the lower oven rack for 45 to 50 minutes or until set. Transfer pie to cooling rack. Refrigerate pie at least 4 hours or overnight.
- For the meringue:
- Preheat oven to 400°F.
- Scoop marshmallow fluff into one large bowl. In a separate bowl, beat egg whites with salt and creme of tartar until foamy. Continue beating egg whites adding sugar a little at a time until stiff glossy peaks form. Fold egg whites into marshmallow fluff 1/2 cup at a time until fully incorporated. It will be sticky at first but it will become easier as you add the egg whites to the marshmallow fluff.
- Mound meringue on top of the center of cold pie. Spread with the back of spatula or spoon to create peaks. Place in the heated oven for 5 minutes or until meringue is lightly brown. Place on cooling rack and let meringue cool before serving.
- Notes:
- 1. Pie can be made in advance and kept in the refrigerator. When ready, whip up the meringue and brown in the oven.
- 2. It is important that you use sweet potatoes that have been baked and not boiled. Using baked sweet potato mash keeps the potatoes from getting waterlogged, which can result in a mushy pie.
- Recipe adapted from Southern Living November 2001.
