Sweet potato pies with marshmallow topping recipe
Aussies have a tough time getting their heads around this one. But really, how much can they protest — they eat Vegemite.
You'll need a sugar thermometer to make this recipe. You can place the pies under a hot grill to brown the topping rather than use a blowtorch if you don't have one.
Ingredients
- 225 g plain (all-purpose) flour
- 0.5 tsp sea salt
- 2 tbsp caster sugar
- 160 g cold butter, diced
- 125 ml chilled water
- 7.9 oz plain (all-purpose) flour
- 0.5 tsp sea salt
- 2 tbsp caster sugar
- 5.6 oz cold butter, diced
- 4.4 fl oz chilled water
- 7.9 oz plain (all-purpose) flour
- 0.5 tsp sea salt
- 2 tbsp caster sugar
- 5.6 oz cold butter, diced
- 0.5 cup chilled water
- 3 large sweet potatoes, skins on
- 2 tbsp ground cinnamon
- 1 tsp ground mace
- 2 tsp ground ginger
- 1 tsp freshly grated nutmeg
- 0.5 tsp ground allspice
- 2 tsp sea salt
- 230 g light brown sugar
- 1 vanilla bean, split in half lengthways, seeds scraped
- 4 eggs
- 250 g tin sweetened condensed milk
- 90 g golden syrup or treacle, plus extra to serve
- 3 large sweet potatoes, skins on
- 2 tbsp ground cinnamon
- 1 tsp ground mace
- 2 tsp ground ginger
- 1 tsp freshly grated nutmeg
- 0.5 tsp ground allspice
- 2 tsp sea salt
- 8.1 oz light brown sugar
- 1 vanilla bean, split in half lengthways, seeds scraped
- 4 eggs
- 8.8 oz tin sweetened condensed milk
- 3.2 oz golden syrup or treacle, plus extra to serve
- 3 large sweet potatoes, skins on
- 2 tbsp ground cinnamon
- 1 tsp ground mace
- 2 tsp ground ginger
- 1 tsp freshly grated nutmeg
- 0.5 tsp ground allspice
- 2 tsp sea salt
- 8.1 oz light brown sugar
- 1 vanilla bean, split in half lengthways, seeds scraped
- 4 eggs
- 8.8 oz tin sweetened condensed milk
- 3.2 oz golden syrup or treacle, plus extra to serve
- 60 g pure icing sugar, sifted
- 60 g cornflour
- 1 tbsp liquid glucose
- 450 g caster sugar
- 3 egg whites
- 7 g sachet powdered gelatine
- 2.1 oz pure icing sugar, sifted
- 2.1 oz cornflour
- 1 tbsp liquid glucose
- 15.9 oz caster sugar
- 3 egg whites
- 0.2 oz sachet powdered gelatine
- 2.1 oz pure icing sugar, sifted
- 2.1 oz cornflour
- 1 tbsp liquid glucose
- 15.9 oz caster sugar
- 3 egg whites
- 0.2 oz sachet powdered gelatine
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 100 mins
- Serves: 6
Step-by-step
- To make the dough, process the flour, salt and sugar in a food processor until pea-sized crumbs form. Add the butter in batches, pulsing to a granular consistency. Turn out into a bowl. Add the chilled water in batches, mixing by hand until the dough is just combined.
- Wrap in plastic wrap and refrigerate for 1 hour. Roll out the dough on a floured surface to about 3mm thick. Press into a 24cm floured pie dish, or into six 10cm floured dishes. Trim off the excess, then crimp the edge and prick the base with a fork. Freeze for 15–20 minutes, to solidify the butter in the pastry.
- Meanwhile, start preparing the filling. Preheat the oven to 180°C. Put the sweet potatoes on a baking tray and bake for 45 minutes to 1 hour, or until tender. Remove from the oven and leave to cool.
- Turn the oven down to 160°C. Cover the dough with a sheet of baking paper, then weigh the paper down with baking beads, dried beans or uncooked rice. Blind bake a large pie for 25–30 minutes, and the smaller ones for about 15 minutes, or until the pastry is golden.
- Meanwhile, finish off the filling. Cut the sweet potatoes in half and scoop the flesh into a food processor. Add the spices, salt, sugar and vanilla seeds and purée until smooth. Add the eggs one at a time, then the condensed milk — the batter should be thick, not runny.
- Turn the oven down to 150°C. Pour the filling into the pre-baked pie crust and bake for 45 minutes, or until set into a custard. Drizzle with the golden syrup and bake for a final 15 minutes. Remove from the oven and leave to cool for 30 minutes.
- To prepare the whipped marshmallow, spray a baking dish with cooking oil, then dust with 1 tablespoon of the icing sugar. Put the remaining icing sugar in a large bowl, mix the cornflour through and set aside for dusting the marshmallow.
- Combine the liquid glucose, caster sugar and 200 ml water in a saucepan and heat until the sugar has dissolved. Continue cooking until the mixture reaches 120°C on a sugar thermometer.
- Meanwhile, using an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. Now gradually add the hot glucose syrup; when all the sugar is incorporated, the egg whites will be shiny, tacky and fluffy. Continue whipping for 10 minutes on high speed until the mixture is cool.
- Dissolve the gelatine in 200ml water and let it 'bloom' for 7-8 minutes. Microwave at 20 second intervals until the gelatine is completely dissolved and warm; do not allow to boil. Working quickly, pour the gelatine mixture into the egg whites while they're still being whipped.
- Top the pie with the whipped marshmallow, using a spatula to create meringue-like peaks. Now refrigerate the pie for at least 4 hours, to set the marshmallow and filling. Torch the marshmallow topping with a kitchen blowtorch until golden brown, as you would a meringue. Enjoy the same day, drizzled with extra golden syrup.
Recipe taken from Fried Chicken + Friends by Gregory Llewelyn and Naomi Hart (Murdoch Books, £20.00). Photography by John Laurie.
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