Side Pannel
Sweet Potato Meringue Pie
Ingredients List
- --------------------------------FOR FILLING--------------------------------
- 2 lb Sweet potatoes; (4 medium)
- 1 2/3 c Half-and-half
- 1/2 c Sugar
- 2 lg Eggs
- 1 1/4 ts Cinnamon
- 1/4 ts Ground allspice
- 1/4 ts Freshly grated nutmeg
- 1/2 ts Salt
- Pastry dough for 1 crust 9
- -to 10 inch pie
Directions
FOR MERINGUE
3 lg Egg whites
3/4 c Sugar
Confectioners' sugar
Make filling: Preheat oven to 400F. and line a baking sheet with foil.
Prick potatoes and bake on baking sheet in middle of oven 1 to 1 1/4 hours,
or until very soft. Cool potatoes until they can be handled and scoop out
enough flesh to measure 2 cups, reserving any remaining flesh for another
use. In a blender or food processor puree potatoes with remaining filling
ingredients until smooth. Filling may be made 1 day ahead and chilled,
covered. Bring filling to room temperature before proceeding.
On a lightly floured surface roll out dough into a 14-inch round (about 1/8
inch thick) and fit into a 9- to 10-inch (1-quart) glass pie plate,
crimping edge decoratively. Chill shell 30 minutes. Preheat oven to 375F.
with a baking sheet on middle rack. Pour filling into shell and bake on
heated baking sheet in oven 1 hour, or until filling is set but center
still shakes, slightly. (Filling will continue to set as pie cools.) Cool
pie on a rack. Pie may be prepared up to this point 1 day ahead and
chilled, covered loosely. Bring pie to room temperature before proceeding.
3 lg Egg whites
3/4 c Sugar
Confectioners' sugar
Make filling: Preheat oven to 400F. and line a baking sheet with foil.
Prick potatoes and bake on baking sheet in middle of oven 1 to 1 1/4 hours,
or until very soft. Cool potatoes until they can be handled and scoop out
enough flesh to measure 2 cups, reserving any remaining flesh for another
use. In a blender or food processor puree potatoes with remaining filling
ingredients until smooth. Filling may be made 1 day ahead and chilled,
covered. Bring filling to room temperature before proceeding.
On a lightly floured surface roll out dough into a 14-inch round (about 1/8
inch thick) and fit into a 9- to 10-inch (1-quart) glass pie plate,
crimping edge decoratively. Chill shell 30 minutes. Preheat oven to 375F.
with a baking sheet on middle rack. Pour filling into shell and bake on
heated baking sheet in oven 1 hour, or until filling is set but center
still shakes, slightly. (Filling will continue to set as pie cools.) Cool
pie on a rack. Pie may be prepared up to this point 1 day ahead and
chilled, covered loosely. Bring pie to room temperature before proceeding.
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