How sweet potato pie it is

Of all the food magazines that I see regularly, I am most inspired by the recipes in Bon Appetit. They are innovative and interesting but still doable. Plus, the editors aren't above running a recipe that calls for a jar of Kraft Jet-Puffed Marshmallow Creme, though they do seem a little apologetic when they do.

The November issue has some lovely Thanksgiving desserts that aren't pumpkin pie. This one is a dessert play on the traditional sweet potato/marshmallow side dish, which I always thought seemed like a dessert anyway.

If you don't mind serving the pie in a foil pan, buy a pre-baked graham cracker crust. It'll save time and money. This is the easiest type of crust to make, though, if you want to do it all from scratch.

When I tested the recipe, I made the pie the day before but baked the meringue on top the day I served it. I think this may become my signature Thanksgiving dessert.

Sweet Potato Pie with Marshmallow Meringue
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 sweet potatoes
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

For crust:
Preheat oven to 350 degrees. 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 degrees. 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.

Makes 10 servings

Source: Bon Appétit, November

Comments

[The Mouth]

Here here, sistah. Up with Bon Appetit. Gourmet is good for the foodie-travel stuff, Saveur is for when you get SERious about a subject, Food & Wine helps with beverage selection. But when you want a recipe you can make, right here, right now, it's BonAp.

On the other hand, the various brussels sprouts recipes in Fine Cooking this month are looking sweet.

[Fiona Harpin]

I am newly arrived here from the UK, so this was my very first Thanksgiving Day. Thanks to your Special Thanksgiving Issue 'Taste' magazine I was able to wow people at my husbands work with The sweet potato pie with marshmallow fluff. At my first attempt it was thought to be shop purchased! Using the rest of your article I was also able to produce an absolutely divine Thanksgiving dinner too! So thankyou, thankyou, thankyou! I shall be looking to you for help to cook other American classics! :)

[Stir Crazy]

That's awesome! Thanks for sharing that. I'm glad we could help.

Now, you must explain to us all about figgy pudding!