SWEET POTATO MERINGUE PIES

DRUM - - Food -

To get the perfect meringue top­ping make sure the sugar wa­ter is hot and al­most a thick syrup be­fore adding it to the whipped egg whites.

PREPA­RA­TION: 20 MIN BAK­ING: 90 MIN CHILL­ING: 2½ HR SERVES 6

FILL­ING 3 large sweet pota­toes 10 ml (2 tsp) oil 30 ml (2 tbsp) ground cin­na­mon 10 ml (2 tsp) ground gin­ger 5 ml (1 tsp) ground cumin 5 ml (1 tsp) nut­meg 5 ml (1 tsp) salt 250 ml (1 cup) brown sugar 5 ml (1 tsp) vanilla essence 4 eggs 1 x 385 g can con­densed milk TOP­PING 15 ml (1 tbsp) golden syrup 500 ml (2 cups) caster sugar 200 ml (¾ cup) wa­ter 3 egg whites 125 ml (½ cup) ic­ing sugar, sifted 125 ml (½ cup) corn­flour

Pre­heat the oven to 180 °C.

1 FILL­ING Ar­range the pota­toes on a bak­ing tray, driz­zle with oil and bake for 45 min­utes or un­til ten­der. Re­move from the oven and leave to cool. 2 Cut the pota­toes in half and scoop the flesh into a blender. Add the spices, salt, sugar and vanilla and purée un­til smooth. Add the eggs, one at a time, then the con­densed milk and blend un­til thick. 3 Re­duce oven tem­per­a­ture to 150 °C. Pour the fill­ing into six ramekins and bake for 45 min­utes or un­til set like a cus­tard. Re­move from the oven and leave to cool for 30 min­utes. 4 TOP­PING Com­bine the syrup, sugar and wa­ter in a saucepan and heat un­til the sugar dis­solves. Con­tinue cook­ing un­til slightly re­duced and syrupy. 5 Mean­while, us­ing an elec­tric beater, beat the egg whites un­til stiff peaks form. Grad­u­ally add the hot syrup. When all the liq­uid is in­cor­po­rated, the egg whites will be shiny and fluffy. Con­tinue whip­ping for 10 min­utes un­til the mix­ture is cool.

6 Top the sweet potato mix­ture with the whipped egg whites, us­ing a spat­ula to cre­ate meringue-like peaks. Re­frig­er­ate the pie for at least 2 hours to set the meringue. Crisp the top­ping with a kitchen blow­torch.

7 Put the ic­ing sugar in a bowl, mix the corn­flour through and dust over the crispy top­ping.

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