Best 9 Sweet Potato Puree With Toasted Meringue Recipes

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SWEET-POTATO PUREE WITH TOASTED MERINGUE



Sweet-Potato Puree with Toasted Meringue image

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 2h35m

Number Of Ingredients 12

4 1/2 pounds sweet potatoes (about 6 medium), preferably Garnet or Jewel
1 1/2 sticks unsalted butter, room temperature, plus more for baking dish
1/3 cup maple syrup, preferably grade A
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground white pepper
1 3/4 teaspoons coarse salt
6 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon coarse salt
1 1/2 cups sugar

Steps:

  • Sweet potatoes: Preheat oven to 350 degrees. Prick each potato in several places with the tines of a fork. Bake until very soft, 1 to 1 1/2 hours, depending on size. Let stand until cool enough to handle.
  • Butter a 9-by-13-inch baking dish. Halve potatoes, scoop out flesh, and transfer to a food processor; puree until smooth. Add butter, syrup, ginger, cinnamon, nutmeg, white pepper, and salt; pulse to combine. Transfer to prepared dish, cover, and bake until hot, about 10 minutes.
  • Meringue: Meanwhile, beat egg whites, cream of tartar, and salt on low speed until frothy, about 30 seconds. Increase speed to high; beat until soft peaks form, about 1 minute. Gradually add sugar, beating until thick, glossy peaks form, about 5 minutes. Spoon meringue evenly over potatoes. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

SWEET POTATO PUREE



Sweet Potato Puree image

At their sweetest in fall and winter, these spuds make a crowd-pleasing side dish. Use the basic version without flavorings to make pie, biscuits, or souffles.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 3

3 large sweet potatoes, peeled and cut into 2-inch chunks
Maple-butter, orange-ginger, or lime-cayenne flavoring (optional, see below)
Kosher salt and freshly ground pepper

Steps:

  • In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.
  • Add flavorings, if desired; puree. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup. Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.
  • Season with salt and pepper; serve.

Nutrition Facts : Calories 172 g, Fat 1 g, Fiber 4 g, Protein 3 g

SWEET POTATO MERINGUE PIE



Sweet Potato Meringue Pie image

Everything about this sweet potato pie is surprisingly light and creamy, from the soft custard filling to the swoopy toasted meringue. Piping that meringue dresses it up even more. Instead of focusing on making uniform shapes and sizes with the piping tips, give into spontaneity - use two tips with different shapes and use them to make different effects within a designated portion of the pie. The untopped pie can be made up to 1 day ahead, but it's best to make and apply the meringue within 2 hours of serving.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 15

Perfect Pie Crust, prepared for a custard pie and chilled
3 large eggs
1/2 cup/110 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
2 cups/510 grams smoothly mashed sweet potatoes (from about 1 ½ to 2 large sweet potatoes, peeled and boiled)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup/120 milliliters heavy cream
Egg wash (1 large egg mixed with 1 tablespoon water)
3 large egg whites
¼ teaspoon cream of tartar
1 cup/200 grams granulated sugar

Steps:

  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
  • Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
  • Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake crust until the outer edge is just starting to turn golden brown, 12 to 15 minutes. Remove the parchment and pie weights, and continue to bake until the base appears set, 2 to 4 minutes more. If the dough puffs up anywhere, you can puncture it with a fork. Cool the crust completely. Reduce the oven temperature to 375 degrees.
  • Make the filling: In a medium bowl, whisk the eggs, brown sugar, granulated sugar, vanilla and melted butter to combine.
  • Add the sweet potatoes, cinnamon, ginger and nutmeg and mix to combine. Whisk in the heavy cream until evenly incorporated. (If you have an immersion blender and want to get the texture even smoother, you can blend it now too.) Transfer the pie plate to the prepared baking sheet and pour the custard into the crust.
  • Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the crust is evenly golden brown and the custard appears set around the outer edge, about 35 minutes; the center of the pie may still be noticeably jiggly. Let cool completely at room temperature on a rack.
  • Make the meringue: Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and mix briefly just to combine. Stir the sugar and ⅓ cup/80 milliliters water together in a small pot. Place the pot over medium heat, and stir until it begins to simmer, then stop stirring. Use a pastry brush dipped in water to brush away any sugar crystals that have washed up on the sides of the pot.
  • Continue to cook the sugar mixture until it reaches 235 degrees on a thermometer, about 4 to 5 minutes; when it does, start whipping the egg whites on medium speed. (The goal is to get them lightly whipped and foamy by the time the sugar reaches 240 degrees.)
  • When the sugar reaches 240 degrees, remove the pot from the heat. With the mixer still running on medium speed, gently pour the sugar syrup down the side of the bowl in a slow, steady stream. Continue whipping until the meringue reaches medium peaks, 3 to 4 minutes more.
  • Prepare two disposable piping bags by cutting openings large enough to accommodate pastry tips: an open star tip and a French star tip. Divide the meringue between the two bags.
  • Starting with one of the bags, pipe shapes on top of the filling around the outside edge of the pie, varying the shapes in size and design. (Piping straight downward will form a basic star shape, or you can pipe in a spiral to create a sort-of rosette design.) The piped shapes should be random and can be layered on top of one another for the fullest look. Continue with both bags until the whole outer portion of the pie is covered, leaving a 3-inch circle of filling exposed in the center. (You'll most likely have extra meringue: See Note.) Alternatively, you can skip the piping, and scoop the meringue onto the pie, swirling it with the back of a spoon or offset spatula.
  • Use a kitchen torch to toast the meringue, if desired. Serve within 2 hours. Store leftovers in the refrigerator, tented with foil.

SILKY SWEET POTATO PUREE



Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

  • Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
  • Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

SWEET POTATO MERINGUE BAKE



Sweet Potato Meringue Bake image

This sweet potato meringue casserole is a slightly sweeter variation of the original, minus the extra sugar. It's simple enough to throw together even after the holidays. For more sauce, you can add extra water, butter, brown sugar or maple syrup to the filling before baking. Rum, brandy or lemon zest can be added to change up the flavor. -Kathy Kinomoto, Bothell, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 9 servings.

Number Of Ingredients 8

5 medium sweet potatoes, peeled and cut into 1/4-inch slices
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup water
3 tablespoons unsalted butter or ghee, melted
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/3 cup sugar

Steps:

  • Preheat oven to 375°. Place potatoes in a greased 8-in. square baking pan. Combine brown sugar, pecans, water and butter; pour over potatoes. Bake, uncovered, just until tender, 30-35 minutes., Meanwhile, for meringue, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over hot potatoes. Bake until golden brown, 8-10 minutes longer.

Nutrition Facts : Calories 265 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 4g fiber), Protein 4g protein.

SWEET POTATO TEA CAKE WITH MERINGUE



Sweet Potato Tea Cake With Meringue image

This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with a base of sweet potato purée. It also has a delicious unusual addition: meringue, baked right into the top of the cake. Ms. Prueitt's head of pastry at Tartine Manufactory, Michelle Lee, came up with the idea of swirling it over the top of the cake before baking. Use a spoon or toothpick to reach down into the cake batter and pull it up, creating beautiful peaks of batter-streaked meringue that bake up golden brown and crisp on the edges.

Provided by Tejal Rao

Categories     cakes, dessert

Time 2h15m

Yield 1 9-inch loaf

Number Of Ingredients 17

3/4 pound/340 grams sweet potatoes (about 1 medium), peeled and cut into 2-inch pieces
Unsalted butter, for greasing pan
3 tablespoons orange juice
3/4 cup/180 milliliters vegetable oil
1/2 cup plus 2 tablespoons/125 grams granulated sugar
2/3 cup/125 grams packed brown sugar
1 1/4 teaspoon sea salt
3 large eggs
1 3/4 cups/225 grams all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Pinch of ground cloves
1 large egg white
3 tablespoons/30 grams granulated sugar
1/4 teaspoon vanilla extract

Steps:

  • Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
  • Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
  • Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
  • Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
  • In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
  • Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

VANILLA SCENTED SWEET POTATO PUREE



Vanilla Scented Sweet Potato Puree image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

1 pound sweet potatoes, peeled and cut into large dice
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 stick (4 ounces) unsalted butter, cubed
1/2 vanilla bean, scraped

Steps:

  • Place the potatoes, 2 cups water, salt and pepper into a medium saucepan with a lid. Bring to a boil and return to a simmer, cover and cook until very tender, about 20 minutes. Add the potatoes, but not the liquid, to a food processor, and puree until smooth. Add the butter and the vanilla bean seeds to the puree, and pulse again until all ingredients are incorporated and smooth. Hold until ready to plate.

GRANDADDY'S SWEET POTATO MERINGUE PIE



Grandaddy's Sweet Potato Meringue Pie image

My grandfather has been making this amazing pie for many years. My family begs him to make it whenever we visit!

Provided by Julie Ledford

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

3 large sweet potatoes, peeled and cut into chunks
pastry for a 9-inch pie crust
½ cup butter, softened
¾ cup white sugar
½ teaspoon salt
¼ cup milk
4 eggs, separated
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ cup white sugar
½ teaspoon vanilla extract

Steps:

  • Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust.
  • Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust.
  • Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes.
  • Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 70.2 g, Cholesterol 124.1 mg, Fat 21.7 g, Fiber 6 g, Protein 7.6 g, SaturatedFat 10.1 g, Sodium 475.8 mg, Sugar 32.8 g

ROASTED SWEET POTATO PURéE WITH LIME



Roasted Sweet Potato Purée with Lime image

Categories     Food Processor     Side     Roast     Thanksgiving     Low Cal     Low Sodium     Lime     Sweet Potato/Yam     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 2

four 5-ounce sweet potatoes
2 tablespoons fresh lime juice

Steps:

  • Preheat oven to 400°F.
  • Prick sweet potatoes and roast on a foil-lined baking sheet in middle of oven 1 hour, or until very soft. Cool potatoes just until they can be handled and scoop flesh into a food processor.Purée potatoes until smooth. Add lime juice and salt to taste and purée mixture until combined well. Sweet potato purée may be made 2 days ahead and chilled, its surface covered with plastic wrap.

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