Sweet Potato and Marshmallow Pie

Sweet Potato and Marshmallow Pie

Sweet Potato and Marshmallow
Sweet Potato 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.

Thanksgiving dessert recipe, sweet potato pie, sweet potato and marshmallow
Yield: 10
Author: Dayna Hoskin

SWEET POTATO MARSHMALLOW PIE

prep time: 3 hourcook time: 1 H & 15 Mtotal time: 4 H & 15 M
The American Thanksgiving classic casserole is re-incarnated in the form of an American favourite... pie.

ingredients:

Pastry
  • 2 cups self-raising flour
  • 125g unsalted butter (cut into small cubes)
  • 2tbsp white granulated sugar
  • 1 egg
  • 2 tbsp water
  • +1tbsp plain flour to dust the pie tin
Filling
  • 1kg Orange Sweet Potatoes
  • 65g unsalted butter
  • 3/4 cup lightly packed brown sugar
  • 1/2 cup thickened cream
  • x2 eggs
Egg Wash
  • 1 egg
  • 2tbsps milk
Marshmallow
  • 2/3 cup water
  • 500g white granulated sugar
  • Pinch of salt
  • 6 1/2tsp gelatin powder
  • 1/2 cup water (boiled)
  • 1tsp vanilla essence

instructions:

How to cook Sweet Potato and Marshmallow Pie

  1. Pre-heat your oven to 180 degrees Celcius.
  2. Wrap sweet potatoes in tin foil and place in the oven until cooked through and the centre of the potatoes is soft.
  3. Meanwhile, grease your pie tin thoroughly and drop in 1tbsp of plain flour. Tilt and roll the tin around so as the flour coats all surfaces and tap the excess out into the bin.
  4. Combine self-raising flour, 2tbsp sugar and 125g butter in a food processor and blitz until the mixture resembles a crumble.
  5. Add egg and water to the food processor and blitz until your pastry forms into a ball.
  6. Remove your pastry from the food processor, press into a ball, wrap in glad wrap and place in the fridge for 30 minutes.
  7. Retrieve your pastry from the fridge, lightly flour your benchtop, and using a rolling pin (or in my case a wine bottle) roll your pastry out into a circle roughly 2mm - 3mm thick.
  8. Carefully drape your pastry over your pre-prepared pie tin, press it into the base and using a sharp knife, cut off any excess, overhanging pastry. Set aside.
  9. Once your potatoes are done, remove them from the oven, while hot, carefully peel off the skin and place the fleshy part of the potato into a large mixing bowl.
  10. Add butter to the mixing bowl and using a hand masher (or a fork if absent a hand masher) roughly mash your sweet potatoes.
  11. Pour in your thickened cream, brown sugar and 2 lightly whisked eggs. Combine roughly with your hand masher.
  12. Swap out your hand masher for a stick blender, and blend until smooth.
  13. Recover your pie dish, spoon your sweet potato mixture into the centre and (depending on the look you're going for) smooth the mixture flat with a spatula, or 'rustically' push your sweet potato mix out the edges.
  14. Crack an egg into a clean bowl, whisk roughly with a fork. Add 2tbsp milk and whisk with a fork until well combined.
  15. Paint egg mixture onto any visible pie pastry, and set in the oven to bake for 1 hour and 15 minutes.
  16. Once cooked through (a skewer inserted into the centre of your pie should be removed clean), set aside to come to room temperature.
  17. Once cooled completely, place 2/3 cup water and 500g sugar into a saucepan over a medium to high heat.
  18. Once the sugar has melted into the water, clip a candy thermometer onto the side of your saucepan, ensure the tip is immersed in the toffee, and allow it to come to roughly 116 degrees Celsius.
  19. Meanwhile (as the temperature is nearing the 116 degree Celsius mark), boil the kettle, pour 1/2 cup boiling water into your mixing bowl (of a stand mixer, if you have one) and sprinkle 6 1/2tsp of gelatin powder across the water's surface. Let sit for a moment, then whisk the gelatin into the water until thoroughly combined. Add 1tsp of vanilla essence and set aside.
  20. Once your toffee has reached temperature, remove it from the heat, and set it down on a cool part of the cook-top for roughly 2 minutes to cool slightly.
  21. Turn your electric beaters onto it's lowest setting, and start mixing your gelatin as you pour your toffee down the side of your mixing bowl, allowing it to slowly drip into your gelatin.
  22. Once all the toffee has been incorporated, turn your beaters onto the highest setting and whisk until the mixture has roughly doubled in size and is smooth, glossy and holds stiff peaks (10-15 minutes).
  23. Spoon your marshmallow mixture into the centre of your sweet potato pie and slowly work it out towards the edges (I left mine just shy of the edge so you can see some of the pretty sweet potato filling).
  24. Let sit overnight to allow the marshmallow to set.
  25. Torch your marshmallow with a butane torch, and voila!

NOTES:

EQUIPMENT minimum 1.6L pie dish electric beaters medium saucepan x2 large mixing bowls tin foil hand masher stick blender food processor glad wrap rolling pin small bowl pastry brush candy thermometer
Created using The Recipes Generator
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