13tablespoonsunsalted buttercut in cubes and frozen
6 - 8tablespoonsice water
Maple Sweet Potato Filling
4cupmashed sweet potato
¾cupsheavy cream
7tablespoonsmaple syrup
¼cupKaro® Corn Syrup
4tablespoonsunsalted buttermelted
4eggs
2tablespoonscornstarch
1teaspoonsalt
1 ½teaspoonground cinnamon
½teaspoonground cloves
¼teaspoonground nutmeg
¼teaspoonblack pepper
Meringue
3large egg whites
½cupgranulated sugar
¼cuppure maple syrup
1tablespoonKaro® Corn Syrup
3tablespoonswater
Instructions
Make the crust. Mix together the flour, sugar, and salt together in a bowl or food processor. Cut in the butter using a pastry cutter or food processor until the mixture resembles large crumbs the size of lentils. Add in the water, mixing in slowly, just enough so that the mixture sticks when pressed together. You may not need to use all the water.
Turn the dough onto a plastic wrap and form into a large rectangle and wrap tightly. Chill in the refrigerator for at least an hour.
Make the filling. While the dough is chilling, cook and mash your sweet potatoes until smooth. Allow to cool. Mix together all the ingredients into the sweet potato and mix until smooth.
Sprinkle flour on a large flat surface and place the dough down. Roll out until it is a large rectangle big enough to fit in a rimmed baking sheet. Transfer the dough into a rimmed baking sheet and trim the edges so they are flush with the top of the rim.
Place the baking sheet in a freezer to chill and preheat the oven to 375 degrees F
Once the oven is preheated, pour the filling into the dough and bake for about 35 - 40 minutes,or until the edges of the pie are set, but the middle is still slightly jiggly. It will set more over time. Set aside to cool.
Make the Meringue. Place the egg whites in a freshly cleaned and thoroughly dried mixing bowl. Add the sugar, maple syrup, Karo, and water into a small, thick-bottomed saucepan. Heat the sugar mixture and do not stir. Brush the edges of the pan with a wet pastry brush if you see sugar crystals forming. Boil the mixture for about 3 - 4 minutes. While the mixture is boiling, beat the egg whites until medium peaks form.
Once the eggs reach medium peaks, turn the heat off the sugar mixture and turn down the speed on your egg whites to medium. Gently begin to pour the sugar mixture between the bowl and the beaters and continue to beat until the mixture becomes stiff and glossy.
Swirl the meringue over the pie and then torch with a kitchen torch or a broiler.
Serve immediately.
Keyword maple, meringue, sweet potato
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