Sweet Potato Pie With Marshmallow Meringue Recipe 455

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SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING



Sweet Potato Pie with Marshmallow Meringue Topping image

This is a delicious sweet potato pie with marshmallow meringue topping. Once they taste it, many people prefer sweet potato pie over pumpkin pie. Try it this Thanksgiving!

Provided by ANTILOPE

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h11m

Yield 8

Number Of Ingredients 18

1 ½ cups crushed graham crackers
⅓ cup white sugar
5 tablespoons butter, melted
⅛ teaspoon salt
1 ½ cups canned sweet potatoes, drained and mashed
1 cup packed brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground mace
¼ teaspoon salt
2 cups miniature marshmallows
1 tablespoon milk
2 egg whites
¼ cup white sugar
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
  • Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
  • Preheat oven to 400 degrees F (200 degrees C).
  • 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. Remove from oven and cool on a rack.
  • To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
  • Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
  • Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 73.3 g, Cholesterol 129.7 mg, Fat 21.8 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 12.3 g, Sodium 423.6 mg, Sugar 55.6 g

SWEET POTATO MARSHMALLOW MERINGUE PIE



Sweet Potato Marshmallow Meringue Pie image

Jerrelle piles a gorgeous billowing meringue onto the sweet potato filling of this holiday pie, but the hazelnut flour and chocolate crust steal this show.

Provided by Jerrelle Guy

Time 6h

Number Of Ingredients 14

1.5 pound medium sweet potatoes
4 cup hazelnut meal/flour*
1 cup semisweet chocolate chips
0.25 cup coconut oil or butter
0.75 cup packed brown sugar
0.5 teaspoon salt
0.5 cup milk
3 eggs
2 teaspoon vanilla
1 orange (1 tsp. zest, 2 Tbsp. juice)
0.5 teaspoon ground cinnamon
0.25 teaspoon salt
0.125 teaspoon freshly ground nutmeg
Marshmallow Meringue (see recipe)

Steps:

  • Preheat oven to 400°F. Line a baking sheet with foil. Carefully poke holes in potatoes. Place on prepared baking sheet. Bake 45 to 50 minutes or until tender; let cool. Halve sweet potatoes and scoop out flesh; discard skins.
  • For crust: In an extra-large skillet heat hazelnut meal over medium-low 5 to 7 minutes or until toasted, stirring constantly so it doesn't burn. Turn off heat and stir in chocolate chips, coconut oil, and 1/2 tsp. salt. Continue stirring until chocolate is melted and incorporated. Press mixture onto bottom and 1 inch up sides of a 13×9-inch foil-lined pan. Bake 12 to 15 minutes or until light brown. 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.
  • Bake 40 minutes or until center is set; let cool on a wire rack 1 hour. Chill at least 3 hours or overnight.
  • To serve, spoon Marshmallow Meringue over pie. Use a culinary torch to brown the topping or broil about 5 inches from the heat until golden brown. Serves 12.

Nutrition Facts : Calories 517 kcal, Carbohydrate 61 g, Cholesterol 47 mg, Protein 10 g, SaturatedFat 7 g, Sodium 251 mg, Sugar 41 g, Fat 26 g, UnsaturatedFat 2 g

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE



Sweet Potato Pie with Marshmallow Meringue image

Holiday season is here, and my favorite holiday, Thanksgiving, is fast approaching. It's about being thankful for all the blessings in our life.

Categories     Thanksgiving     dessert     main dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 20

FOR THE PIE:
4 c. Mashed Sweet Potatoes (about 2 Pounds Sweet Potatoes)
1/2 c. Butter, Melted
3 Large Eggs
1/2 c. Sugar
1/2 c. Brown Sugar
1/2 c. Sweetened, Condensed Milk
1/2 c. Evaporated Milk
2 tsp. Cinnamon
1 tsp. Ground Nutmeg
1 tsp. Vanilla Extract
1 tbsp. Orange Zest
1 tsp. 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 tsp. Salt
1 tsp. Creme Of Tartar
1/4 c. Sugar

Steps:

  • For the pie: Preheat oven to 350ºF.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 400ºF. 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.

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE RECIPE - (4.5/5)



Sweet Potato Pie with Marshmallow Meringue Recipe - (4.5/5) image

Provided by VegasBartender

Number Of Ingredients 18

CRUST:
1 1/2 cups graham cracker crumbs (made from about 7 1/2-ounces graham crackers, finely ground in processor)
3 tablespoons sugar
6 to 7 tablespoons unsalted butter, melted
FILLING:
3 pounds medium red-skinned sweet potatoes (yams)
1 (14-ounce) can sweetened condensed milk
1/4 cup sugar
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
MARSHMALLOW MERINGUE:
1 (7-ounce) jar Kraft Jet-Puffed Marshmallow Creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar

Steps:

  • CRUST: Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature. FILLING: Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight. MARSHMALLOW MERINGUE: Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in two additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks. Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.

SWEET POTATO COCONUT PIE WITH MARSHMALLOW MERINGUE



Sweet Potato Coconut Pie with Marshmallow Meringue image

My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. -Simone Bazos, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 8 servings.

Number Of Ingredients 23

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground ginger
6 tablespoons cold butter
2 tablespoons shortening
3 to 4 tablespoons cold water
FILLING:
1 cup coconut milk
3/4 cup packed brown sugar
1/4 cup cream cheese, softened
2 cups mashed sweet potatoes
3 large eggs, lightly beaten
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
MERINGUE:
3/4 cup sugar
1/3 cup water
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 jar (7 ounces) marshmallow creme
Miniature marshmallows and sweetened shredded coconut, optional

Steps:

  • In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute or press edges. Refrigerate until ready to fill., For filling, in a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust., Bake on lower oven rack for 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate for at least 3 hours before topping with meringue., For meringue, combine sugar and water 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 sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form. , Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form., Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.

Nutrition Facts : Calories 598 calories, Fat 21g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 348mg sodium, Carbohydrate 88g carbohydrate (60g sugars, Fiber 3g fiber), Protein 9g protein.

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE



Sweet Potato Pie with Marshmallow Meringue image

Provided by Sarah Patterson Scott

Categories     Food Processor     Egg     Dessert     Bake     Thanksgiving     Sweet Potato/Yam     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 18

Crust:
1 1/2 cups graham cracker crumbs (made from about 7 1/2 ounces graham crackers, finely ground in processor)
3 tablespoons sugar
6 to 7 tablespoons unsalted butter, melted
Filling:
3 pounds medium red-skinned sweet potatoes (yams)
1 14-ounce can sweetened condensed milk
1/4 cup sugar
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Marshmallow Meringue:
1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.
  • For filling:
  • Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.
  • For marshmallow meringue:
  • Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in 2 additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.
  • Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.

SWEET-POTATO MERINGUE PIE



Sweet-Potato Meringue Pie image

The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing appeal. Keep in mind, the baked pie needs plenty of time to cool before being topped with the meringue-about 2 1/2 hours-but the good news is that it can be made the day before!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h15m

Yield Makes one 9-inch pie

Number Of Ingredients 15

2 pounds sweet potatoes
1 disk Test-Kitchen Piecrust
All-purpose flour, for surface
2 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1/4 cup light-brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
3 large egg whites
Pinch of salt
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

Steps:

  • Sweet-Potato Pie: Preheat oven to 425°F. Pierce sweet potatoes in a few places with a fork, and bake until very soft, about 1 hour 15 minutes, depending on size of potatoes.
  • Meanwhile, roll out dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1/2-inch overhang. Refrigerate until firm, about 1 hour.
  • When sweet potatoes are cool enough to handle, scoop out enough flesh to measure 2 cups (reserve any remaining flesh for another use), and transfer to a food processor. Add eggs, milk, cream, sugars, salt, nutmeg, and vanilla, and process until smooth.
  • Reduce oven temperature to 375°F. Pour filling into crust. Bake until filling puffs and cracks around edge and pie is just set, 50 to 55 minutes. Let cool completely on a wire rack, about 2 1/2 hours. Pie can be kept at room temperature for 1 day, covered loosely with parchment or foil.
  • Meringue: Beat egg whites, salt, and cream of tartar in a bowl with a mixer on low speed until foamy. Raise speed to high, and add granulated sugar in a slow, steady stream. Whisk until stiff, glossy peaks form, about 5 minutes. Spoon meringue on top of pie. Lightly brown meringue in places with a small kitchen torch (or broil about 7 inches from heat source about 45 seconds).

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

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  • Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.
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From whitehousereddoor.com


SWEET POTATO PIE WITH TOASTED MARSHMALLOW MERINGUE
2016-11-09 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.
From completelydelicious.com


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE - G'DAY SOUFFLé
2017-12-17 3. For the Mashmallow Meringue: Position rack in top third of oven and pre-heat to 400 F. Scrape the marshmallow creme into a bowl using a rubber spatula. In a separate bowl, beat the egg whites and salt with electric beaters until foamy; gradually add the 1/4 cup sugar until stiff peaks form. Fold 1/2 cup of the beaten egg whites into the ...
From gdaysouffle.com


SWEET POTATO PIE WITH MARSHMALLOW TOPPING RECIPE | MYRECIPES
Line with parchment and fill with pie weights. Bake until firm, about 10 minutes. Reduce oven temperature to 375°F. Remove parchment and weights. Bake until lightly browned around edges, about 7 minutes. Advertisement. Step 2. Place sweet potatoes in a pot; add salted water to cover by 1 inch. Bring to a boil.
From myrecipes.com


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE - EVERYDAY SHORTCUTS
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 all the spices until combined and smooth.
From everydayshortcuts.com


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING RECIPE
Spread evenly over bottom and sides of a 9-inch pie pan and bake 5 minutes. Remove from oven and cool. For Sweet Potato Pie Filling: Preheat oven to 400 degrees F. Place mashed sweet potatoes in large bowl. Whisk in brown sugar, whipping cream, eggs, vanilla extract, cinnamon, mace and salt. Mix well and transfer filling to pie crust.
From cdkitchen.com


SWEET POTATO PIE WITH MARSHMALLOW TOPPING - THE SEASIDE BAKER
2018-11-18 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.
From theseasidebaker.com


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


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE - MARIA'S MIXING BOWL
Instructions. 1. Preheat the oven to 400 degrees. 2. Poke the sweet potatoes with a fork and bake for 40 minutes or until tender. 3. Let cool, then peel and remove any dark spots. 4. In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, …
From mariasmixingbowl.com


SWEET POTATO PIE {BEST RECIPE!} - WELLPLATED.COM
Measure out two cups of boiled sweet potatoes. Add the brown sugar, spices, salt, butter, and half of the evaporated milk to the sweet potato flesh. Heat, stir, and puree. Whisk together the remaining filling ingredients, pour over the sweet potato mixture, and stir until smooth.
From wellplated.com


SWEET POTATO PIE RECIPE WITH MARSHMALLOW MERINGUE - BILLY PARISI
2019-10-24 Sweet potatoes also mash pretty easy so don’t worry about being able to get them broken down. 5. Mix in the sugar, eggs, butter, milk, cinnamon, and nutmeg until completely combined and pour it into the chilled pie crust shell. 6. Place on a cookie sheet tray and bake in the oven at 375° for 60 to 65 minutes.
From billyparisi.com


TOASTED MARSHMALLOW SWEET POTATO PIE - MIDWEST LIVING
Prick sweet potatoes a few times with a fork, then wrap in foil. Place on a baking sheet. Bake until very tender, 40 to 60 minutes. Transfer to a wire rack to cool. When cool enough to handle, remove foil and peel off skin. Transfer sweet potato flesh to a food processor or blender; puree until smooth. Advertisement.
From midwestliving.com


SWEET POTATO PIE WITH MARSHMALLOW COCONUT MERINGUE
2021-10-20 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.
From tasteandtellblog.com


SWEET POTATO MERINGUE PIE - CANADIAN LIVING
2012-10-23 Method. Crust: Combine graham crumbs, butter and brown sugar; press onto bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack. Meanwhile, pierce sweet potatoes all over with fork. Microwave on high until fork-tender, about 6 minutes. Let cool slightly; peel.
From canadianliving.com


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE RECIPE | RECIPE
Aug 17, 2018 - Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.
From pinterest.ca


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE + VIDEO
2009-11-23 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.
From noblepig.com


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE | RECIPE | SWEET …
Nov 13, 2019 - This sweet potato pie has everything you want... especially marshmallow creme.
From pinterest.ca


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE - TASTE OF THE SOUTH
2018-11-14 Spread marshmallow meringue onto pie; reserve extra for another use. Using a handheld kitchen torch, carefully toast topping, or broil just until peaks begin to brown, about 1 minute, watching carefully to prevent excess browning.
From tasteofthesouthmagazine.com


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE - SOUTHERN RECIPES
Sweet Potato Pie With Marshmallow Meringue might be just the Southern recipe you are searching for. One portion of this dish contains roughly 9g of protein, 13g of fat, and a total of 457 calories. This recipe serves 10. If you have sugar, red-skinned sweet potatoes, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes …
From fooddiez.com


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE • MIDGETMOMMA
2019-11-01 Once the peek turn off the mixer. In a skillet on low heat add the mini marshmallows and milk. Slowly stir until the marshmallow are completely melted and remove from the heat, pour into a medium sized bowl and set aside. Turn the mixer speed back on low and add in the sugar, vanilla and salt into the egg whites.
From midgetmomma.com


SPICED SWEET POTATO PIE WITH MARSHMALLOW TOPPING - MOM
2015-11-20 Place the sweet potatoes in the pot and bring the water to a boil. Cook at a low boil until the potatoes are tender, about 15 minutes. Drain well. In a large mixing bowl, beat together sweet potatoes, butter, brown sugar, molasses, cinnamon, allspice, nutmeg, vanilla extract, and salt. Beat until nice and smooth.
From momontimeout.com


SWEET POTATO PIE WITH MARSHMALLOW MERINGUE
2014-11-20 Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool.
From gatherforbread.com


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