SwtPotMeringueWatermark

Paleo Sweet Potato Meringue Pie

SwtPotMeringueOverhead3

I had never heard of Sweet Potato Meringue Pie until this past year. It’s been on my “holiday recipe list” for months since I saw it on Pinterest, and I had been planning since April to prepare this pie for Thanksgiving.

It’s pretty much sweet potato casserole with a “marshmallow” meringue topping. Amazing concept, I know, right?! How did it take me so long to discover this?

Anyone who knows me knows my absolute favorite pie is LEMON MERINGUE, so, anything with meringue is the bomb dot com in my eyes.

Tastes exactly like toasted marshmallow, in my opinion, and this pie is no exception.

Just imagine – paleo sweet potato pie with a toasted marshmallow-meringue topping. Ahhhhhh, life is good.

 

Paleo Sweet Potato Meringue Pie
 
Ingredients
Single Pie Crust (Adapted from Elana's Pantry):
  • 1-1/2 cups almond flour
  • ½ cup tapioca flour
  • 3 tbsp lard OR palm shortening, frozen/chilled
  • 1 egg
  • 1 tsp water
  • ½ tsp sea salt
  • ½ tsp sweetener of choice
Sweet Potato Filling:
  • 2 cups cooked sweet potato puree
  • ⅔ cup full-fat canned coconut milk
  • 4 egg yolks
  • ½ cup maple sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp freshly grated nutmeg
  • ½ tsp ground ginger
  • ¼ tsp sea salt
  • pinch of allspice & cloves
Meringue Topping:
  • 4 egg whites, room temp (crack egg whites into a clean stainless steel/glass standing-mixer bowl)
  • ¼ cup powdered maple sugar (to powder: pulverize ¼ cup maple sugar in mortar & pestle OR blender)
  • ¼ tsp cream of tartar
  • pinch of salt
Instructions
  1. Preheat oven to 350 and grease a 9-inch pie plate.
  2. Pulse all pie crust ingredients in food processor until dough ball forms. Press into pie plate & use a fork or pinch with your fingers to create a design on the edges. Bake crust for 5 mins, then remove & set aside while making filling.
  3. Puree egg yolks, sugar, salt, & spices in food processor for about 45 seconds until frothy. Add sweet potato puree & coconut milk. Puree again until well-combined.
  4. Place pie plate on a baking sheet and pour filling into par-baked crust. Bake for about 1 hour until filling is firm/set in the center. Remove & set aside while making meringue. Reduce oven temp to 350.
  5. Connect clean wire whisk attachment to standing mixer & whisk now-room-temp egg whites in clean stainless steel/glass mixing bowl on high speed for exactly 1 minute.
  6. At 1 minute, slowly pour in powdered sugar, cream of tartar, & salt and whisk on high speed for exactly 2 more minutes, then, immediately turn off mixer. (You do NOT want to over mix or your meringue WILL deflate.)
  7. Meringue should be thick, glossy, and able to form stiff peaks. Using a spatula, carefully spread thick meringue over warm pie. Bake at 350 for 3-4 mins, then, broil for another 30-60 seconds until peaks are golden brown.
  8. Store covered in refrigerator & chill overnight before slicing & serving. Boom. Enjoy.

 

Paleo Sweet Potato Meringue Pie
 
Ingredients
Single Pie Crust (Adapted from Elana's Pantry):
  • 1-1/2 cups almond flour
  • ½ cup tapioca flour
  • 3 tbsp lard OR palm shortening, frozen/chilled
  • 1 egg
  • 1 tsp water
  • ½ tsp sea salt
  • ½ tsp sweetener of choice
Sweet Potato Filling:
  • 2 cups cooked sweet potato puree
  • ⅔ cup full-fat canned coconut milk
  • 4 egg yolks
  • ½ cup maple sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp freshly grated nutmeg
  • ½ tsp ground ginger
  • ¼ tsp sea salt
  • pinch of allspice & cloves
Meringue Topping:
  • 4 egg whites, room temp (crack egg whites into a clean stainless steel/glass standing-mixer bowl)
  • ¼ cup powdered maple sugar (to powder: pulverize ¼ cup maple sugar in mortar & pestle OR blender)
  • ¼ tsp cream of tartar
  • pinch of salt
Instructions
  1. Preheat oven to 350 and grease a 9-inch pie plate.
  2. Pulse all pie crust ingredients in food processor until dough ball forms. Press into pie plate & use a fork or pinch with your fingers to create a design on the edges. Bake crust for 5 mins, then remove & set aside while making filling.
  3. Puree egg yolks, sugar, salt, & spices in food processor for about 45 seconds until frothy. Add sweet potato puree & coconut milk. Puree again until well-combined.
  4. Place pie plate on a baking sheet and pour filling into par-baked crust. Bake for about 1 hour until filling is firm/set in the center. Remove & set aside while making meringue. (**For best results, prepare & bake meringue-topping just before serving.**)
MERINGUE: Reduce oven temp to 350.
  1. Connect clean wire whisk attachment to standing mixer & whisk now-room-temp egg whites in clean stainless steel/glass mixing bowl on high speed for exactly 1 minute.
  2. At 1 minute, slowly pour in powdered sugar, cream of tartar, & salt and whisk on high speed for exactly 2 more minutes, then, immediately turn off mixer. (You do NOT want to over mix or your meringue WILL deflate.)
  3. Meringue should be thick, glossy, and able to form stiff peaks. Using a spatula, carefully spread thick meringue over warm pie. Bake at 350 for 3-4 mins, then, broil for another 30-60 seconds until peaks are golden brown.
  4. Store covered in refrigerator & chill overnight before slicing & serving. Boom. Enjoy.
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Nicole
Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

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