I'm ridiculously proud of the result. I, with my Australian palate, found that I was more comfortable with the flavour of this pie compared to a pumpkin pie - as the marshmallows add extra sweetness, while still having the Thanksgiving staples of cinnamon and nutmeg. I've also roped in some of my family as taste-testers, and they assure me that I've got a recipe worth sharing. Hurrah!
However, I do have a confession to make regarding the recipe. I've never made shortcrust pastry and I can't give you 'my' pie base recipe, because boy, my pastry-maker, is one of those annoying people who does it all by feel. The closest I get to pastry is once it's been mixed and chilled in the fridge, ready to roll out. A recipe similar to boy's is Donna Hay's shortcrust pastry recipe, although I find her cooking times for blind baking to be a little optimistic.
Sweet Potato and Marshmallow Mousse Pie
To be made one day ahead
1 pre-baked 25cm shortcrust pastry base (cooled)
600g sweet potato
275g white marshmallows (3 tightly packed cups)
1/2 cup whole milk
1/4 tsp cinnamon
1 1/2 cups thickened cream
Extra cream, to serve
Preheat oven to 200°C. Wrap sweet potato in foil and bake for 80 minutes or until very soft.
While still hot, peel sweet potato and puree in blender/food processor until smooth. Set aside to cool.
Break marshmallows into pieces and place with milk in saucepan over a very low heat. Stir occasionally until most of marshmallow pieces have melted. Turn off heat and stir until the marshmallows all melt and mix into a smooth mixture.
Pour marshmallow mix into a heatproof bowl, allow to cool slightly and then whisk in the sweet potato, cinnamon and nutmeg. Set aside to cool to room temperature.
Whisk the cream until it forms soft peaks. Fold into the cooled marshmallow and sweet potato mixture. Add a little more cinnamon or nutmeg if you wish, before pouring the mixture into your pre-baked (and cooled) pastry base. Spread the filling mixture out with a spatula so that the pie is filled evenly, and then place pie in the refrigerator to set overnight.
Serve with some extra cream, and perhaps some sweetened sweet potato chips!
Make on the day
Preheat oven to 180°C. Line a baking tray with baking paper.
Using a vegetable peeler, peel thin strips of sweet potato. Pat the strips dry with a paper towel and place on the baking paper. Sprinkle generously with icing sugar.
Bake for a few minutes until curling. Turn over and sprinkle generously with icing sugar. Bake for a few more minutes until golden and becoming firm.
Set aside to cool.
(For extra curly chips, bend the strips as you're turning them over during baking)
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