Thanksgiving with sweet potato pie

 A rich caramelised biscuit-crumb base with a sumptuous sweet potato filling and indulgently topped with a decadent marshmallow meringue.

Thanks to Rene Rogers of Brook Street in St Albans for sharing this scrummy Thanksgiving sweet potato pie.

I was lucky enough to be asked to be a ‘Mary Berry’ for the day to judge the Brook Street Bake-Off.  There were so many delicious treats, I was spoilt and spoilt for choice, and after much tasting, licking of lips and second helpings the winner was – Rene’s sweet potato pie. You’ve got to try it!

Already have a dessert planned? Why stop at one? Let the feasting begin! Happy Thanksgiving.

Serves 10

Ingredients for Sweet Potato Pie
Crust:
• 1 1/2 cups graham cracker crumbs or Lotus Biscoff (caramelized biscuits) (made from about 7 1/2 ounces graham crackers , finely ground in processor)
• 6 to 7 tablespoons unsalted butter, melted
Filling:
• 3 pounds medium red-skinned sweet potatoes (3 – 4 potatoes – a bit more if you want more pie)
• 1 14-ounce can sweetened condensed milk or replace with sugar 1 cups of Sugar
• 2 large eggs
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon, 1 – 2 tsp vanilla essence
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
Marshmallow Meringue:
• 1x 7-ounce jar Kraft Jet-Puffed Marshmallow Fluff Creme
• 3 large egg whites
• Pinch of salt
• 1/4 cup icing sugar
Preparation

For crust:
Preheat oven to 350°F. Mix graham cracker crumbs in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.

For filling:
Preheat oven to 350°F. Peel and dice sweet potatoes, place in pot with some water and bring to the boil until potatoes are very tender when pierced with fork, about 20 – 30 minutes. Transfer to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use).

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.

For marshmallow meringue:
Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add icing sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add marshmallow creme to stiff and glossy peaks mixture and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as you blend). Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.
Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.