While the flavour and spices of sweet potato pie are similar to pumpkin pie, we switched it up with a graham cracker crumb crust. The elegant meringue topping was inspired by the sweet marshmallow-topped yams occasionally served as a Thanksgiving side dish.
- Portion size 12 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Crust:
Meringue:
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. In food processor, purée potato until smooth to make 2 cups.
In bowl, whisk together puréed potatoes, cream, brown sugar, eggs, honey, vanilla, salt, cinnamon, ginger and nutmeg. Scrape into crust, smoothing top. Bake in 350°F (180°C) oven until filling no longer jiggles, about 40 minutes. Let cool on rack.
Meringue: In bowl, whisk egg whites on medium-high speed until foamy; gradually whisk in sugar until stiff glossy peaks form, about 8 minutes. Using pastry bag fitted with 1-inch (2.5 cm) star tip, pipe meringue into rosettes in circular pattern all over top. Broil until meringue is golden, about 30 seconds.
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 183 mg
- Sugars 30 g
- Protein 4 g
- Calories 276.0
- Total fat 10 g
- Potassium 456 mg
- Cholesterol 57 mg
- Saturated fat 6 g
- Total carbohydrate 44 g
%RDI
- Iron 8.0
- Folate 6.0
- Calcium 5.0
- Vitamin A 165.0
- Vitamin C 27.0
