Wednesday, November 27, 2019

Purple Sweet Potato Pie with Ginger Snap Crust



This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I want to preface this post by saying I am a certified sweet potato enthusiast. Sweet potatoes are one of my favorite parts of Thanksgiving dinner, and I’ve prepared them most every way imaginable.

I was in Whole Foods last week, and I spotted Stokes purple sweet potatoes. I had never tasted purple sweet potatoes, but I immediately envisioned making a beautiful pie out of them! When is the last time you’ve see a purple pie?!

Their taste differs slightly from orange sweet potatoes. It's bit winey with hints of rose.

One thing I want to point out is I made the filling for this pie in a food processor. The reason being is because sweet potatoes can be stringy, so you definitely want something that can break that all up. There's nothing worse than a stringy or lumpy sweet potato pie!

One of my favorite parts about this pie is the ginger snap cookie crust. It really elevates the flavor and complements the sweet potatoes well. Also, I love any reason not to make a traditional crust that needs to be rolled out.

Purple Sweet Potato Pie with Ginger Snap Crust and Brown Sugar Meringue
Yield: Serves 8 people
Ingredients
For the Crust
  • 1 1/2 cups (140 grams) ginger snap cookies
  • 6 Tablespoons Challenge butter, melted
  • 1/4 cup brown sugar (50 grams)
For the filling
  • 400 grams purple sweet potatoes (should yield about 2 cups cooked)
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup Challenge butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
For the meringue
  • 4 large egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup brown sugar (213 grams)
  • 1/3 cup water
  • 1/2 teaspoon vanilla extract
Directions
For the crust
  1. Preheat oven to 350 degrees Fahrenheit
  2. Crush ginger snap cookies in food processor. Combine with melted butter and brown sugar.
  3. Press mixture into pie pan, starting at the bottom and working your way up the sides
  4. Bake crust for 5 minutes. Set aside.
For the filling
  1. Boil sweet potatoes for about 50 minutes. Remove potatoes from pot and peel skin off. It should come off easily, but if not, boil a little longer.
  2. Put peeled sweet potatoes in food processor and blend until smooth.
  3. Add brown sugar, heavy cream, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt to food processor and blend until smooth. The filling should be the consistency of a thick pudding.
  4. Dump filling into crust and smooth top.
  5. Put foil around pie crust edges! I know when you bake pies you normally don't do this right away, but the ginger snap crust will burn if you don't do this!
  6. Bake at 350 degrees Fahrenheit for about 45 to 50 minutes. A toothpick inserted into the center of the pie should come out clean.

For the meringue
  1. In large mixing bowl, beat egg whites and salt on low speed until they’re frothy, about 1 minute.
  2. Add cream of tartar and increase mixer speed to medium, continuing to beat until egg whites are forming soft peaks.
  3. Meanwhile, combine brown sugar and water in small saucepan and bring to boil. Do not stir.
  4. Continue boiling until the temperature reaches 238 degrees, or about 5 minutes.
  5. Slowly pour brown sugar mixture into egg whites, all while still mixing the egg whites. Continue beating until the peaks are firm and glossy.
  6. Add the vanilla.
  7. Spoon the meringue onto the pie filling or pipe it on.
  8. Use a kitchen torch or a broiler to toast the meringue.

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