Sweet Potato Meringue Bake Recipes

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SWEET POTATO MERINGUE BAKE



Sweet Potato Meringue Bake image

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

Time 55m

Yield 9 servings.

Number Of Ingredients 8

5 medium sweet potatoes, peeled and cut into 1/4-inch slices
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup water
3 tablespoons unsalted butter or ghee, melted
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/3 cup sugar

Steps:

  • 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



Sweet Potato Meringue Pie image

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

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 15

Perfect Pie Crust, prepared for a custard pie and chilled
3 large eggs
1/2 cup/110 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
2 cups/510 grams smoothly mashed sweet potatoes (from about 1 ½ to 2 large sweet potatoes, peeled and boiled)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup/120 milliliters heavy cream
Egg wash (1 large egg mixed with 1 tablespoon water)
3 large egg whites
¼ teaspoon cream of tartar
1 cup/200 grams granulated sugar

Steps:

  • 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



Sweet Potato Tea Cake With Meringue image

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

Time 2h15m

Yield 1 9-inch loaf

Number Of Ingredients 17

3/4 pound/340 grams sweet potatoes (about 1 medium), peeled and cut into 2-inch pieces
Unsalted butter, for greasing pan
3 tablespoons orange juice
3/4 cup/180 milliliters vegetable oil
1/2 cup plus 2 tablespoons/125 grams granulated sugar
2/3 cup/125 grams packed brown sugar
1 1/4 teaspoon sea salt
3 large eggs
1 3/4 cups/225 grams all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Pinch of ground cloves
1 large egg white
3 tablespoons/30 grams granulated sugar
1/4 teaspoon vanilla extract

Steps:

  • 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-Potato Puree with Toasted Meringue image

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 2h35m

Number Of Ingredients 12

4 1/2 pounds sweet potatoes (about 6 medium), preferably Garnet or Jewel
1 1/2 sticks unsalted butter, room temperature, plus more for baking dish
1/3 cup maple syrup, preferably grade A
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground white pepper
1 3/4 teaspoons coarse salt
6 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon coarse salt
1 1/2 cups sugar

Steps:

  • 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



Grandaddy's Sweet Potato Meringue Pie image

My grandfather has been making this amazing pie for many years. My family begs him to make it whenever we visit!

Provided by Julie Ledford

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

3 large sweet potatoes, peeled and cut into chunks
pastry for a 9-inch pie crust
½ cup butter, softened
¾ cup white sugar
½ teaspoon salt
¼ cup milk
4 eggs, separated
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ cup white sugar
½ teaspoon vanilla extract

Steps:

  • 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



Sweet Potato-Gingerbread Meringue Pie image

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

Categories     Desserts

Time 1h40m

Yield 10 servings.

Number Of Ingredients 23

1-1/4 cups all-purpose flour
4-1/2 teaspoons sugar
Dash salt
6 tablespoons cold butter, cubed
1 large egg yolk, room temperature
4 to 6 tablespoons ice water
FILLING:
3 pounds medium sweet potatoes
1-1/3 cups sugar
2/3 cup butter, softened
1/2 teaspoon pumpkin pie spice
Dash salt
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
MERINGUE:
1 cup sugar
1/3 cup water
1 tablespoon molasses
Dash salt
5 large egg whites, room temperature
3/4 teaspoon cream of tartar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

Steps:

  • 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



Spiced Sweet-Potato Cake with Meringue Frosting image

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

Time 2h10m

Yield Makes one 9-by-13-inch sheet cake

Number Of Ingredients 18

2 medium sweet potatoes (about 1 1/2 pounds total)
1 stick unsalted butter, softened, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt (we use Diamond Crystal)
1 tablespoon pumpkin-pie spice
1/2 teaspoon ground ginger
1 cup packed light-brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla paste or extract
2/3 cup buttermilk
3/4 cup granulated sugar
2 tablespoons light corn syrup
3 large egg whites, room temperature
Pinch of kosher salt (we use Diamond Crystal)
Pinch of cream of tartar

Steps:

  • 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



Sweet Potato Meringue Pie image

Categories     Food Processor     Mixer     Egg     Dessert     Bake     Thanksgiving     Sweet Potato/Yam     Gourmet

Number Of Ingredients 14

For filling
2 pounds sweet potatoes (about 4 medium)
1 2/3 cups half-and-half
1/2 cup sugar
2 large eggs
1 1/4 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
pastry dough for a single-crust 9- to 10-inch pie
For meringue
3 large egg whites
3/4 cup sugar
confectioners' sugar for dusting

Steps:

  • 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



Spiced Sweet Potato Meringue Pie in a Gingersnap Crust image

Another Emeril recipe I didn't want to lose... if anyone tries it before me let me know what you think!

Provided by Raquel Grinnell

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs sweet potatoes
4 tablespoons butter
3 large eggs
3/4 cup dark brown sugar
2 teaspoons allspice
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup evaporated milk
4 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla
4 large egg whites
3/4 cup granulated sugar
1 3/4 cups crushed ginger snaps, crumbs
1/4 cup melted unsalted butter
2 tablespoons dark brown sugar
1 egg white

Steps:

  • 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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SWEET POTATO MERINGUE BAKE | RECIPE IN 2021 | RECIPES, DESSERT ...
Oct 24, 2021 - 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 c…
From pinterest.com
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SWEET POTATO PIE WITH TOASTED MERINGUE TOPPING
2017-11-15 Heat oven to 350ºF (180ºC). Lightly dust a work surface with flour and roll the dough out into a ¼-inch thick, 12-inch circle. Carefully line a 9-inch pie pan with the dough and use a knife to cut away any excess dough hanging over the side. Par-bake the crust. Bake the crust until lightly browned, about 12 minutes.
From cookingwithcocktailrings.com
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TWICE BAKED SWEET POTATOES WITH TOASTED MERINGUE
2018-11-24 Increase oven to 400 degrees. Separate the eggs, and put the whites in a medium bowl. Be sure to save the yolks for LFG Creme Brulee.Add cream of tartar, 1/8 t salt (use just a tiny bit because you don't want the meringue to taste salty).
From lectinfreegourmet.com
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SWEET POTATO TART (WITH MARSHMALLOW MERINGUE) - BAKE IT WITH LOVE
Bake Sweet Potato Tart. Place the tart onto the center of your oven’s middle rack at 325°F (163°C) for 40 to 45 minutes, or until the filling is set, puffed, and doesn’t jiggle when you move the pan. Cool and Serve. Remove the tart from the oven when done and allow to cool to room temperature in the tart pan on a wire rack.
From bakeitwithlove.com
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SWEET POTATO MERINGUE PIE ARCHIVES – BAKER RECIPES®
The best delicious Sweet Potato Meringue Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sweet Potato Meringue Pie recipe today! Hello my friends, this Sweet Potato Meringue Pie recipe will not disappoint, I promise! Made with simple ingredients, our Sweet … About Me. Welcome to BakerRecipes.com! I …
From bakerrecipes.com
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SWEET POTATO CASSEROLE WITH MERINGUE | EAT THE LOVE
2015-11-07 The same sweet potato casserole that most people love, only better! Visit the Anolon site for this Maple Sweet Potato Casserole with Meringue and Pecans Crumble recipe. I’m teaming up with Anolon for the next three months to create recipes for their site for the fall and winter! Follow their hashtag #HolidayHosting for more recipes and fun! A ...
From eatthelove.com
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SWEET POTATO CASSEROLE WITH MARSHMALLOW MERINGUE - BAKING …
2020-12-11 Preheat oven to 350 degrees F. Wash, peel and cube sweet potatoes. Place cubed sweet potatoes in large stock pot and cover with water. Cook over medium-high heat until tender (18-20 minutes), drain. Use ricer to mash, or alternatively, place sweet potatoes in large mixing bowl, or bowl of electric mixer. Mix or mash until lump free.
From bakingtherapy.net
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HOW TO BAKE SWEET POTATOES TO PERFECTION | ALLRECIPES
2021-06-30 Rub the skin with olive oil and sprinkle with salt and pepper. Bake the sweet potatoes for 30 minutes. Rotate the pan 180 degrees and bake for an additional 15-30 minutes. 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.
From allrecipes.com
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SWEET POTATOES WITH MERINGUE RECIPE | MYRECIPES
Using a decorator bag and a medium-size tip, fill well with meringue, and make dollops around top of sweet potato mixture. Bake at 325° for 15 minutes or until the meringue is lightly browned. Bake at 325° for 15 minutes or until the meringue is lightly browned.
From myrecipes.com
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BAKED SWEET POTATO CUBES (+ CINNAMON MERINGUE) - TARA TEASPOON
2021-10-09 Meringue: 3 egg whites room temperature ¾ cup granulated sugar 1 pinch cream of tartar 1 teaspoon ground cinnamon Instructions Pierce potatoes a few times with a fork. Roast in a 400°F oven until tender, about 50 min. Let cool enough to handle, then peel and dice. Toss with salt and brown sugar and arrange in a 2-qt baking dish.
From tarateaspoon.com
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EASY MAKE-AHEAD SWEET POTATO CASSEROLE WITH TOASTED MERINGUE
2018-10-23 Bring to a boil and let cook for about 12-15 minutes or until soft. Drain! Meanwhile, preheat oven to 350º F. Mash sweet potatoes and stir in brown sugar, cinnamon, vanilla, melted butter, milk, and egg yolks until obtaining a homogeneous mixture. Pour into a 2-quart casserole dish coated with cooking spray.
From easyanddelish.com
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SWEET POTATO CASSEROLE WITH PECAN CRUMBLE AND MERINGUE
2021-11-15 First, preheat the oven to 350°F (176°C). Bring a large pot of water to a boil, chop the sweet potatoes, and throw them in. Cook for 15 to 20 minutes, or until fork tender, and then drain. Mash the potatoes until they’re smooth. Add the butter, milk, vanilla, cinnamon and salt.
From liveeatlearn.com
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MINI SWEET POTATO MERINGUE PIES RECIPE - RECIPES.NET
2022-03-24 In a bowl, combine the 1½ cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Use a hand mixer to mix the ingredients together until they are smooth and well combined. Divide the pie filling equally among the prepared mini pie shells, and smooth the tops with an offset spatula.
From recipes.net
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SWEET POTATO CASSEROLE WITH MERINGUE | ABC4 UTAH
2021-11-24 Preheat oven to 375°F. Spray a casserole dish with non stick coating (about 2½ quart size) Combine the sweet potatoes, sugar, eggs, vanilla, 2 tablespoons of buttermilk or milk and melted butter in a medium bowl using an electric mixer or by hand. Mash thoroughly and pour into casserole dish. Bake t for 25-30 minutes, remove from oven and top ...
From abc4.com
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SWEET POTATO CASSEROLE WITH MERINGUE - TWIN CHEFS
2019-11-27 Preheat oven to 350 degrees. Toss the sweet potato pieces in the olive oil and bake in a 9 x 13-inch baking dish covered with foil, bake until tender when pierced with a fork, about 45 minutes. While sweet potatoes cool, butter the bottom of a 9” x 13” baking dish, set aside. Place the cooled sweet potatoes into the bowl of a food processor.
From twinchefs.net
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SWEET POTATO MERINGUE PIE - KITCHEN FUN WITH MY 3 SONS
2020-10-27 Preheat the oven to 400 degrees. Poke the sweet potatoes with a fork and bake for 40 minutes or until tender. Let cool, then peel and remove any dark spots. In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, and …
From kitchenfunwithmy3sons.com
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SWEET POTATO MERINGUE PIE RECIPE - BAKERRECIPES.COM
2006-11-19 What Makes This Sweet Potato Meringue Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sweet Potato Meringue Pie. Ready to make this Sweet Potato Meringue Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are …
From bakerrecipes.com
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SWEET POTATO MERINGUE PIE - PLAIN.RECIPES
Directions. Preheat oven to 400F. 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.
From plain.recipes
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HEALTHIER SWEET POTATO CASSEROLE WITH CINNAMON PEAR BALSAMIC …
2022-07-18 Add the sweet potato mixture and stir to combine well. Spread the sweet potato mixture into prepared casserole dish and bake until the edges are slightly bubbling, about 40-45 minutes. Remove from oven and set aside to cool. For the meringue topping, pour two egg whites into a clean bowl. Use a clean electric or stand mixer at high speed until ...
From olivethis.com
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SWEET POTATO MERINGUE PIE RECIPE
2022-04-12 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. The lull between the main course and dessert is the best time to top the sweet potato pie with meringue and brown it. If you do this this several hours ahead ...
From recipes.com.co
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BAKED SWEET POTATOES WITH CINNAMON, BUTTER AND SALTED MERINGUE
Add the sweet potatoes in a large pot, cover with cool water and bring to a boil. Boil for about 10 minutes, or until the sweet potatoes are fork tender. Puree in a food processor with the butter and cinnamon, ginger, salt and pepper. Spoon into a baking dish and dollop on the salted meringue. Use the back of a spoon to create peaks.
From frigidaire.com
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SWEET POTATO CUPCAKES WITH TOASTED MERINGUE FROSTING
2020-11-22 Preheat oven to 350°F and fill a cupcake pan with liners. Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl. Whisk together the oil, eggs, brown sugar, vanilla, and sweet potato puree in a separate bowl. Add the wet ingredients to the dry ingredients and mix until all flour streaks disappear.
From brokenovenbaking.com
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SWEET POTATO PECAN CASSEROLE WITH BAKED MERINGUE | RECIPES | A …
Sweet potato pecan casserole with toasted meringue - this dreamy side dish brings childhood fantasies of dessert before dinner to life. Although the casserole is technically a recipe to enjoy alongside a main course of meat, it is essentially dessert in disguise. 90% of this dish can be prepared days before Thanksgiving which will save you time when you most need it!
From agoodtable.com
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SWEET-POTATO MERINGUE PIE RECIPE - ANDREW CARMELLINI | FOOD
Preheat the oven to 325°. In a pie plate, toast the pecans for about 10 minutes, until fragrant and browned. Let the nuts cool completely. In a food processor, combine the pecans, graham crackers ...
From foodandwine.com
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SWEET POTATOES WITH MERINGUE RECIPE | MYRECIPES
By using meringue instead of marshmallows, Maria Hines adds a sophisticated twist to this holiday favorite. Prep and Cook Time: 1 3/4 hours. Notes: You can make this recipe through step 1 up to a day in advance, covering and chilling the cooked sweet potatoes. Before proceeding with step 2, bring potatoes to room temperature, then reheat in a 375° oven until hot, …
From myrecipes.com
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SWEET POTATO CAKE WITH TOASTED MERINGUE & TOFFEE PECAN CRUNCH …
Add the egg, oil, milk, sweet potato puree, and vanilla to the dry ingredients and whisk in just until smooth. Divide the batter between the prepared pans equally and bake in the preheated oven for 30 to 35 minutes, or until puffed and firm on top and a tester inserted into the middle comes out mostly clean, with a few moist crumbs attached.
From mccormick.com
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SWEET POTATO MERINGUE BAKE RECIPE: HOW TO MAKE IT
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
From stage.tasteofhome.com
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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.

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