Sweet potato pie with meringue

March 19th, 2011 Comments Off on Sweet potato pie with meringue

Though sweet potatoes are native to Central America, today they are cultivated in almost every country of the world. The orange coloured sweet potatoes impact on blood sugar regulation. They contain carotenoid pigments (vitamin A) like carrots. It is time to prepare a pie with this outstanding antioxidant vegetable!

  • 1 1/2 cup flour
  • 125 gr. butter
  • 1/2 cup yogurt
  • 1 t. baking powder
  • Combine the flour and room temperature butter in mixing bowl. Mix them until it resembles fine breadcrumbs. Add yogurt and baking powder. Knead well. Shape it into a ball. Wrap and refrigerate for half an hour for easier rolling.

    Place it into a greased 23 cm flan tin. Bake in 175° C pre-heated oven for 20 minutes. Set aside.

    While the pastry bakes, prepare the filling.

    for the filling:

  • 1/2 kg sweet potato
  • cinnamon, clove powder, ginger powder
  • 3 T chopped walnuts
  • Boil sweet potato until done. Run cold water over the sweet potato and remove the skin. Puree with a hand blender. Add cinnamon, clove powder, ginger powder and chopped walnuts and stir.
    Spread the filling over the pastry.
    For the meringue:
  • 3 egg whites
  • 1/4 t cream of tartar
  • 4 T caster sugar
  • 1 t vanilla extract
  • In a bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar gradually while beating. Beat untill stiff and glossy. Pile onto pie filling. Swirl for a decorative top.

    Bake in 200° C pre-heated oven for 10 minutes.

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