SWEET POTATO MERINGUE BAKE
This sweet potato meringue casserole is a slightly sweeter variation of the original, minus the extra sugar. It's simple enough to throw together even after the holidays. For more sauce, you can add extra water, butter, brown sugar or maple syrup to the filling before baking. Rum, brandy or lemon zest can be added to change up the flavor. -Kathy Kinomoto, Bothell, Washington
Provided by Taste of Home
Categories Side Dishes
Yield 9 servings.
Number Of Ingredients 8
- Preheat oven to 375°. Place potatoes in a greased 8-in. square baking pan. Combine brown sugar, pecans, water and butter; pour over potatoes. Bake, uncovered, just until tender, 30-35 minutes., Meanwhile, for meringue, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over hot potatoes. Bake until golden brown, 8-10 minutes longer.
Nutrition Facts : Calories 265 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 4g fiber), Protein 4g protein.
SWEET POTATO MERINGUE PIE
Everything about this sweet potato pie is surprisingly light and creamy, from the soft custard filling to the swoopy toasted meringue. Piping that meringue dresses it up even more. Instead of focusing on making uniform shapes and sizes with the piping tips, give into spontaneity - use two tips with different shapes and use them to make different effects within a designated portion of the pie. The untopped pie can be made up to 1 day ahead, but it's best to make and apply the meringue within 2 hours of serving.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Yield 8 to 10 servings
Number Of Ingredients 15
- On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
- Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
- Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
- Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake crust until the outer edge is just starting to turn golden brown, 12 to 15 minutes. Remove the parchment and pie weights, and continue to bake until the base appears set, 2 to 4 minutes more. If the dough puffs up anywhere, you can puncture it with a fork. Cool the crust completely. Reduce the oven temperature to 375 degrees.
- Make the filling: In a medium bowl, whisk the eggs, brown sugar, granulated sugar, vanilla and melted butter to combine.
- Add the sweet potatoes, cinnamon, ginger and nutmeg and mix to combine. Whisk in the heavy cream until evenly incorporated. (If you have an immersion blender and want to get the texture even smoother, you can blend it now too.) Transfer the pie plate to the prepared baking sheet and pour the custard into the crust.
- Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the crust is evenly golden brown and the custard appears set around the outer edge, about 35 minutes; the center of the pie may still be noticeably jiggly. Let cool completely at room temperature on a rack.
- Make the meringue: Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and mix briefly just to combine. Stir the sugar and ⅓ cup/80 milliliters water together in a small pot. Place the pot over medium heat, and stir until it begins to simmer, then stop stirring. Use a pastry brush dipped in water to brush away any sugar crystals that have washed up on the sides of the pot.
- Continue to cook the sugar mixture until it reaches 235 degrees on a thermometer, about 4 to 5 minutes; when it does, start whipping the egg whites on medium speed. (The goal is to get them lightly whipped and foamy by the time the sugar reaches 240 degrees.)
- When the sugar reaches 240 degrees, remove the pot from the heat. With the mixer still running on medium speed, gently pour the sugar syrup down the side of the bowl in a slow, steady stream. Continue whipping until the meringue reaches medium peaks, 3 to 4 minutes more.
- Prepare two disposable piping bags by cutting openings large enough to accommodate pastry tips: an open star tip and a French star tip. Divide the meringue between the two bags.
- Starting with one of the bags, pipe shapes on top of the filling around the outside edge of the pie, varying the shapes in size and design. (Piping straight downward will form a basic star shape, or you can pipe in a spiral to create a sort-of rosette design.) The piped shapes should be random and can be layered on top of one another for the fullest look. Continue with both bags until the whole outer portion of the pie is covered, leaving a 3-inch circle of filling exposed in the center. (You'll most likely have extra meringue: See Note.) Alternatively, you can skip the piping, and scoop the meringue onto the pie, swirling it with the back of a spoon or offset spatula.
- Use a kitchen torch to toast the meringue, if desired. Serve within 2 hours. Store leftovers in the refrigerator, tented with foil.
SWEET POTATO TEA CAKE WITH MERINGUE
This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with a base of sweet potato purée. It also has a delicious unusual addition: meringue, baked right into the top of the cake. Ms. Prueitt's head of pastry at Tartine Manufactory, Michelle Lee, came up with the idea of swirling it over the top of the cake before baking. Use a spoon or toothpick to reach down into the cake batter and pull it up, creating beautiful peaks of batter-streaked meringue that bake up golden brown and crisp on the edges.
Provided by Tejal Rao
Categories cakes, dessert
Yield 1 9-inch loaf
Number Of Ingredients 17
- Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
- Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
- Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
- Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
- In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
- Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
SWEET-POTATO PUREE WITH TOASTED MERINGUE
- Sweet potatoes: Preheat oven to 350 degrees. Prick each potato in several places with the tines of a fork. Bake until very soft, 1 to 1 1/2 hours, depending on size. Let stand until cool enough to handle.
- Butter a 9-by-13-inch baking dish. Halve potatoes, scoop out flesh, and transfer to a food processor; puree until smooth. Add butter, syrup, ginger, cinnamon, nutmeg, white pepper, and salt; pulse to combine. Transfer to prepared dish, cover, and bake until hot, about 10 minutes.
- Meringue: Meanwhile, beat egg whites, cream of tartar, and salt on low speed until frothy, about 30 seconds. Increase speed to high; beat until soft peaks form, about 1 minute. Gradually add sugar, beating until thick, glossy peaks form, about 5 minutes. Spoon meringue evenly over potatoes. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.
GRANDADDY'S SWEET POTATO MERINGUE PIE
- Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust.
- Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust.
- Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes.
- Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 70.2 g, Cholesterol 124.1 mg, Fat 21.7 g, Fiber 6 g, Protein 7.6 g, SaturatedFat 10.1 g, Sodium 475.8 mg, Sugar 32.8 g
SWEET POTATO-GINGERBREAD MERINGUE PIE
This delicious pie showcases gingerbread flavor in the meringue instead of the crust. Baking it on the bottom rack gets the crust nice and crisp without parbaking it. -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Yield 10 servings.
Number Of Ingredients 23
- Pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. Combine egg yolk and 2 tablespoons ice water; slowly add to processor until dough holds together, adding remaining ice water, if needed, 1 tablespoon at a time. Shape dough into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes. Cool slightly; peel and mash to yield about 4 cups. Reduce oven setting to 350°. , On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., For filling, beat sugar, butter, pie spice and salt until blended. Add eggs and vanilla; beat in cooled sweet potatoes until smooth. Add filling to chilled crust. Bake on bottom rack until a knife inserted in center comes out clean, 40-45 minutes. Keep warm., Meanwhile, for meringue, combine sugar, water, molasses and salt in a small saucepan over medium-high heat; , using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage)., As molasses mixture cooks, preheat broiler. Beat egg whites, cream of tartar and spices on medium speed until soft peaks form. While beating, gradually drizzle hot molasses mixture over egg whites; continue beating until stiff glossy peaks form. Spread meringue over warm pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack.
Nutrition Facts : Calories 609 calories, Fat 22g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 663mg sodium, Carbohydrate 96g carbohydrate (64g sugars, Fiber 5g fiber), Protein 9g protein.
SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING
The marshmallow-topped mash that typically appears on the dinner table practically tastes like dessert, so why not go all the way? In this single-layer cake, sweet potatoes are gussied up with pumpkin pie spice, and a frosting of Italian meringue mimics the usual pillows, minus the cloying sweetness. Last but far from least, lightly toast the top with a wave of your kitchen torch or a quick blast in the broiler.
Provided by Greg Lofts
Categories Cake Recipes
Yield Makes one 9-by-13-inch sheet cake
Number Of Ingredients 18
- For the Cake: Preheat oven to 375°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast until soft, about 1 hour, 15 minutes. Halve, scoop flesh from skins, and mash until smooth (you should have about 1 1/4 cups). Let cool, then refrigerate in an airtight container up to 3 days.
- Lower oven temperature to 350°F. Brush a 9-by-13-inch cake pan or baking dish with butter. Line bottom and two long sides with parchment, leaving a slight overhang on sides; brush parchment with butter.
- In a bowl, whisk together both flours, baking powder, baking soda, salt, and spices until aerated and thoroughly combined, 30 seconds. In a mixer, beat butter with brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla and potato mash to thoroughly combine (mixture will appear grainy). Reduce speed to low and beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture. Transfer batter to prepared pan and spread evenly to edges with an offset spatula.
- Bake until cake is set and springs back when lightly pressed in center, about 30 minutes. Let cool in pan 10 minutes. Flip out onto a wire rack, remove parchment, and let cool completely.
- For the Frosting: In a small saucepan, bring granulated sugar, 1/4 cup water, and corn syrup to a boil, stirring until sugar has dissolved. Cook, undisturbed, until syrup registers 248°F on a candy thermometer. Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Add salt and cream of tartar, increase speed to medium, and beat until soft peaks form, 3 to 4 minutes. Reduce speed to medium-low and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high; beat until mixture cools slightly and reaches stiff, glossy peaks, about 3 minutes.
- Transfer frosting to a piping bag fitted with a large, plain round tip (or transfer to a resealable freezer bag and snip off one corner). Starting at one corner of cake, pipe frosting lengthwise to form side-by-side rows. Wave a kitchen torch over frosting to brown in places (or place frosted cake under broiler for 1 to 2 minutes).
SWEET POTATO MERINGUE PIE
- Make filling:
- Preheat oven to 400°F. and line a baking sheet with foil.
- Prick potatoes and bake on baking sheet in middle of oven 1 to 1 1/4 hours, or until very soft. Cool potatoes until they can be handled and scoop out enough flesh to measure 2 cups, reserving any remaining flesh for another use.
- In a blender or food processor purée potatoes with remaining filling ingredients until smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
- On a lightly floured surface roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9- to 10-inch (1-quart) glass pie plate, crimping edge decoratively. Chill shell 30 minutes
- Preheat oven to 375°F. with a baking sheet on middle rack.
- Pour filling into shell and bake on heated baking sheet in oven 1 hour, or until filling is set but center still shakes, slightly. (Filling will continue to set as pie cools.) Cool pie on a rack. Pie may be prepared up to this point 1 day ahead and chilled, covered loosely. Bring pie to room temperature before proceeding.
- Preheat oven to 450°F.
- Make meringue:
- In a metal bowl set over a saucepan of simmering water stir together whites and sugar until sugar is dissolved. Remove bowl from pan and with an electric mixer beat meringue on high speed until it holds stiff, glossy peaks.
- Transfer meringue to a pastry bag fitted with a large star tip and pipe tall pointed mounds close together, covering pie.
- Bake pie in middle of oven until meringue is golden brown, 4 to 5 minutes.
- Just before serving, dust pie lightly with confectioners' sugar. Serve warm or room temperature.
SPICED SWEET POTATO MERINGUE PIE IN A GINGERSNAP CRUST
- Preheat the oven to 400 degrees F.
- Place sweet potatoes on a foil-lined baking sheet and bake until very soft, about 1 hour. When potatoes are cool enough to handle halve and scoop out enough flesh to measure 2 cups, reserving remainder for another use and discarding skin. While potatoes are still hot, add butter and mash until almost smooth; small lumps of potato should remain.
- Whisk together eggs, sugar, allspice, ginger, and salt. Stir in evaporated milk, lemon juice, and vanilla. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
- Pour the filling into the cooled piecrust. Bake for 20 minutes. Reduce the heat to 325 degrees F and bake until the filling is set around edges but still jiggles slightly when shaken, about 20 more minutes. Remove from the oven and let cool slightly, about 30 minutes.
- To make the meringue topping, in a large bowl, beat the egg whites until soft peaks start to form. Slowly add the sugar while beating constantly. Beat until glossy and stiff peaks form, being careful not to over beat the meringue.
- Preheat the broiler.
- While the pie is still warm spread the meringue evenly over the filling, smoothing out to the pastry edges to seal. Place under the broiler and cook until the meringue is golden brown, about 1 minute.
- Remove from the oven and let cool completely on a rack, about 1 hour. Serve.
- Gingersnap Crust:Preheat the oven to 375 degrees F.
- In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well.
- Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)Brush the crust with the egg white.
- Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.
Nutrition Facts : Calories 633.1, Fat 19.6, SaturatedFat 9.8, Cholesterol 114.4, Sodium 588.3, Carbohydrate 105.8, Fiber 4.6, Sugar 57, Protein 10.4
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- Allow eggs to stand at room temperature for 30 minutes. Grease a 2-quart square baking dish; set aside. In a Dutch oven cook sweet potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain. Return potatoes to the pan.
- Preheat oven to 350°F. Lightly mash potatoes with a potato masher. Stir in brown sugar, half-and-half, melted butter, orange peel, orange juice, and salt. Cool for 5 minutes. In a small bowl lightly beat the egg yolks with a fork. Stir the egg yolks into the sweet potato mixture. Transfer sweet potato mixture to the prepared baking dish.
- Bake, uncovered, for 15 minutes. Meanwhile, for meringue, in a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.
- Sprinkle pecans evenly over hot potatoes. Immediately spread or pipe meringue over top, carefully sealing to edge. Bake for 15 minutes or until browned and an instant-read thermometer inserted into the meringue reads 160°F.
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Top Asked Questions
How do you make sweet potato meringue with a mixer?Boil sweet potatoes until just tender, 15 to 20 minutes, then drain. Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
How to bake sweet potatoes perfectly?A fork or knife should be easily inserted into the center of the potato when it's finished baking. Remove from the oven and allow the potatoes to cool for 5 minutes. Season with butter, brown sugar, pecans, marshmallows or any other topping of your choice. Before you get started, consider these tips for baking sweet potatoes to perfection:
How long do you boil sweet potatoes to make cake?Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain. Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form.
How to make a gluten free meringue cake?Featured in: Behind The Famed Tartine Bakery, A Gluten Free Talent . Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain. Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form.