Sweet potato meringue pie
PUT an autumn twist on a traditional meringue pie with this fantastic sweet potato version.
SERVES: 10
PREP: 30 minutes
COOK: 1 hour 30 minutes
Ingredients
250g butternut biscuits
100g butter, melted
500g sweet potato, peeled, cut into 3cm pieces
375ml can evaporated milk
100g (½ cup) caster sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
ITALIAN MERINGUE:
315g (1 ½ cups) caster sugar
60ml (¼ cup) water
4 egg whites, at room temperature
Large pinch cream of tartar
Method
1. Preheat oven to 160C/140C fan-forced. Process the biscuits in a food processor until finely crushed. Add the butter. Process until well combined. Press the biscuit mixture on to the base and side of a 5cm-deep, 24cm round (base measurement) pie or ovenproof dish. Place in the fridge.
2. Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain, reserving 80ml (1⁄3 cup) of the liquid. Place the potato and reserved water in a clean food processor. Process until smooth. Transfer to a large bowl.
3. Add evaporated milk, sugar, cinnamon, ginger, cloves and eggs to the potato. Use a balloon whisk to whisk until well combined. Pour over the biscuit. Bake for 1 hour or until the filling is just set. Place in the fridge overnight to chill.
4. For the meringue, stir the sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium-high. Cook, without stirring, for 3-4 minutes or until the mixture reaches 115C (soft ball stage) on a sugar thermometer. While the syrup continues to cook, use electric beaters with a whisk attachment to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120C (hard ball stage) and with beaters on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 10 minutes or until thick, glossy and cool.
5. Spoon the meringue on to chilled pie. Use a flat-bladed knife to make peaks. Use a cook’s blowtorch to caramelise the meringue.
Recipe by Michelle Southan Photo by Al Richardson