Sweet Potato and Marshmallow Pie
The American Thanksgiving dessert classic, the sweet potato and marshmallow casserole has been reincarnated in the form of the American favourite... pie! This, is a sweet potato and marshmallow recipe for the ages.
We just couldn't let a vegetables in dessert feature slip by without testing out the flavour combination that makes half the world drool, and half the world screw up their nose (that’s only because they haven’t tried it yet!). Now, I wasn't too sold on the deliciousness of a sweet potato and marshmallow recipe either, it just seems so counter-intuitive! But I was curious, could the Americans be onto something?
The answer… yes, yes they are! The high sugar content in the sweet potatoes means they caramelise beautifully in the oven which practically transforms them into candy! Turn those candied sweet potatoes into a sweet potato pie filling by adding a couple of eggs and some cream, top it all off with fresh, homemade marshmallows, and you have yourself a winner of a thanksgiving dessert recipe, one that could probably also double as just a weeknight meal, I mean, there's 1kg of potatoes in this sucker!
I will pre-warn you, if you've never tried a sweet potato and marshmallow recipe before, ore even minus the marshmallow and just a sweet potato dessert in general, it does still taste like sweet potatoes, so if you don't like the taste of sweet potatoes to begin with, I wouldn't recommend you this recipe (not that you’d have found your way here if you didn’t like sweet potatoes). But, if you're all for some spuds in your dessert and want to bake something gorgeous to impress a crowd, this is the recipe for you!
MY TOP TIPS FOR MASTERING THIS BAKE
#1 Avoid dusting your pie tin with self-raising flour. Unbaked self-raising flour has a strong bi-carb taste to it and your pastry will take on that flavour, which we don't want.
#2 Your pastry can be a little temperamental depending on the temperature on the day of your bake. On a hot day, your butter will melt into the mixture more meaning you'll need less poaching liquid, and on a cold day it'll stay a little more solid meaning you'll require a little more. So to ensure you nail the consistency, start with 1 tbsp of poaching liquid, if your dough doesn't form a ball in the processor (stays crumbly) add 1 more tbsp and continue until your dough comes together nicely *you shouldn't need more than 3tbsp).
#3 The hand mashing of the filling prior to using the stick blender may seem redundant, but it's essential to ensure that your end result is smooth and creamy, and it works to cool down the potatoes slightly before you drop your eggs in and end up with scrambled eggs.
#4 Don't mix your toffee (sugar and water) water! Should you stir the liquid before the sugar has completely melted, you may get sugar granules stuck to the sides of your pot, then when it falls back into the toffee it will set off a chain reaction and the entire batch will crystallise, resulting in a crumbly consistency that just won't make for nice marshmallows.
#4.5 Should you wish to stir your toffee before all the sugar has dissolved, have a pastry brush and a glass of water on hand. After string, dip your brush in the water and brush down the sides of your pot to wash any sugar crystals back into the toffee to melt.
#5 Take your time. remove your toffee from the heat, set it down on a cool part of the cook-top, and give it a minute. Gelatin, which is an essential ingredient in your marshmallows can lose the ability to set if exposed to extremely high temperatures, your toffee will be at 116 degrees Celsius when it first comes off the heat, which is waay too hot. Pouring your toffee slowly down the side of your mixing bowl and into your gelatin mixture instead of straight into the bowl also allows for some additional cooling.
#5.5 Don't be tempted to cool your toffee prior to pouring it into your gelatin in a bid to avoid overheating it. Rapidly cooling in any way, even just touching the base of the pan to a slightly damp towel will result in tough marshmallows.
#6 Don't stress if your gelatin has a few small chunks in it prior to introducing your toffee, the heat of the toffee will melt it on contact.
#7 You practically can't over whip your marshmallows because our marshmallow topping recipe doesn't use eggs, so keep those beaters on until you're confident they can hold their shape! You don't want to have put all this effort into a beautiful pie just to have the fluffy marshmallow top turn into a flat marshmallow puddle.