There’s been a fair amount happening over in the US as of late, and with thanksgiving and Christmas coming up we thought it was an opportune time to try our hand at a Sweet Potato Pie. It was also another opportunity to make some fresh marshmallow for the topping (and everyone in our house LOVES licking the spoon for that creation!)
I know it’s been a while since we posted, between a brief overseas holiday and some post winter illnesses we’ve been a bit out of action. We spent a lovely long weekend eating our way around Sydney. That’s our ideal holiday, just walking around spotting places to eat!
It helped that we had a hotel room in the middle of the city. Everything was a stone’s throw away and we just café hopped until evening, when we started restaurant hopping!
On returning from Sydney we spent a few days North of Auckland at the beach. Unfortunately I then became quite unwell and spent about 5 days in bed. That’s life!
I’m blessed to have a husband who cooks. I was spoilt with chicken soup, lemon ginger drinks and was in the testing phases of Sweet Potato Pie!
Our dairy-free version of a Sweet Potato Pie has a perfect velvety texture and crunchy ginger base. I swear it’s divine. Alan then went the extra mile with a fluffy toasted Marshmallow topping (because we liked it so much after making the that lemon marshmallow slice!)
It’s perfect for dinner parties, pot-luck dinners or would be a great accompaniment to the traditional pavlova on Christmas day.
- Just over 1 Kilo Kumara/Sweet potato, whole/unpeeled.
- 1½ cups coconut cream
- ½ brown sugar
- 4 eggs
- 2 egg yolks
- ½ tsp salt
- 1 tsp mixed spice
- ½ tsp cinnamon
- Preheat the oven to 180 C, prick the sweet potato all over with a fork, and place in the oven for 90-120 minutes depending on size - until they're extremely soft.
- Remove from the oven and allow to cool completely before working with them.
- Preheat the oven to 180 C again.
- Remove the flesh from the skin, measure out 1 kilo, and place it in a blender. Place the rest of the ingredients in on top, and blend until smooth. Taste for salt and spice.
- Pour the filling into the pie crust, and place in the middle of the preheated oven - cook for 45-50 minutes or until a skewer comes out clean.
- Remove from the oven, and allow to cool on the bench to room temperature, then place in fridge until serving.
- Serve with marshmallow meringue spooned over the top and toasted.
Cooking the sweet potato can easily be done a day or two in advance - and the flesh put in the fridge until needed.
Have a question about this or another recipe, or want to make a dairy-free recipe request? Email us at [email protected], or let us know in the comments below!