Sweet potato meringue pie

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How to make Sweet potato meringue pie

  • Yield : 10
  • Prep Time : 0:30
  • Cook Time : 1:30
  • Total Time : 2:00

Ingredients

  • 250g butternut biscuits
  • 100g butter, melted
  • 500g sweet potato, peeled, 
cut into 3cm pieces
  • 375ml can Carnation Creamy
 Evaporated Milk
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs

Italian meringue

  • 315g (1 1/2 cups) caster sugar
  • 60ml (1/4 cup) water
  • 4 egg whites, 
at room temperature
  • Large pinch cream 
of tartar

Method

  • Step 1 Preheat oven to 160°C/140°C fan forced. Process the biscuits in a food processor until finely crushed. Add the butter. Process until well combined. Press the biscuit mixture onto the base and side of a 5cm-deep, round 24cm (base measurement) pie or ovenproof dish. Place in the fridge.
  • Step 2 Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain, reserving 80ml (1⁄3 cup) of the liquid. Place the potato and reserved water in clean food processor. Process until smooth (you should have about 425g puree). Transfer to a large bowl.
  • Step 3 Add evaporated milk, sugar, cinnamon, ginger, cloves and eggs to the potato. 
Use a balloon whisk to whisk until well combined. Pour over the biscuit. Bake for 
1 hour or until the filling is just set. Place 
in the fridge overnight to chill.
  • Step 4 For the meringue, stir the sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium-high. Cook, without stirring, for 3-4 minutes or until the mixture reaches 115°C (soft ball stage) on a sugar thermometer. While the syrup continues to cook, use electric beaters with a whisk attachment to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage) and with beaters on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 10 minutes or until thick, glossy and cool.
  • Step 5 Spoon the meringue onto chilled pie. Use a flat-bladed knife to make peaks. Use a cook’s blowtorch to caramelise the meringue.

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