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| A simple dessert to make that is off-the-charts on presentation and taste... |
Posted by Sandra
Prep: 20 mins. |
Bake: 1 hr. total
INGREDIENTS
***Sweet Potato Tart
3 cups peeled, cubed, and boiled sweet potatoes just until tender, drain and cool
3/4 cup sugar
1/4 cup brown sugar
1/2 stick melted butter
4 eggs, beaten
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 teaspoon freshly grated orange zest
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1-1/2 cups evaporated milk (or one 15 oz. can)
10-inch unbaked pie crust (or use this recipe: Pie Crust - Homemade)
***Meringue
3 egg whites
¼ cup sugar
¼ teaspoon cream of tartar
METHOD
Preheat the oven to 450 degrees.
Mash the cooled sweet potatoes. For the filling, using an electric hand mixer, combine the potatoes, both sugars, melted butter, beaten eggs, vanilla, salt, orange zest, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the tart crust, and bake for 15 minutes.
Decrease oven temperature to 350 degrees, and continue baking for 45 minutes, until a knife inserted in the center comes out clean. Place the tart on a rack and cool to room temperature before covering with meringue and re-baking.
Preheat the oven once again to 350 degrees.
Meanwhile, for the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in 1/4 cup sugar 1 tablespoon at a time, and add the cream of tartar. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a spatula, spoon the meringue onto the tart, forming peaks. Make sure the meringue touches the crust all around edges (or it will pull away during baking). Bake for 10 to 15 minutes, or until lightly browned. Cool and serve. - Enjoy!
1 comment:
This is may favorite method to make both sweet potato or pumpkin pie with the actual puree, versus the canned pre-made and seasoned versions...I hope you give it a try ;-)
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