Monday, November 19, 2012

Sweet Potato and Marshmallow Mousse Pie

Sweet Adventures' blog hop theme this month - "Cake and three Veg" filled me with excitement and dread. I knew that I'd be flirting with disaster as I tried to incorporate a vegetable into a sweet dish, but was looking forward to the challenge. Luckily, Thanksgiving planning was on my mind, and I've been intrigued by recipes for sweet potato and marshmallow bakes that I've seen, so wondered if I could work along those lines. Another recipe I've been wanting to try has been one for grasshopper pie, after seeing Nigella Lawson make one on her TV show. Somehow two became one, and before long I was in the kitchen melting down marshmallows.


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
Serves 10
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
pinch nutmeg
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!

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)


This is a blog hop!


1. CinnamonCauliflower CoffeeCake


2. Sweet Potato & Marshmallow Pie

3. Carrot Cake with Coconut Icing

4. Beetroot Chocolate Cake (V GF)

5. Carrot cake biscuits

6. Cauliflower panna cotta

7. Chocolate & vegetable cupcakes

8. Sweet Pot caramel cheesecake


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7 comments:

Amy @ Melbourne Food Snob said...

Mmmm, sweet potato and marshmallow! I'll have to give this one a try.

jJ - 84thand3rd said...

What a fun pie and those sweet potato curls are fantastic!

My Kitchen Stories. said...

What a really great idea and oh how I love your sweet potato crisps. You should be ridiculously proud, girl, looks like Orange Grasshopper pie. Nice

Nic said...

Interesting combination! You certainly fulfilled the brief I've never tried grasshopper pie but I think I'd give this one a go! I'm still not totally convinced by veg in dessert though...

Christina @ The Hungry Australian said...

I, too, have been intrigued by Nigella's marshmallow and sweet potato recipe - Good on you for taking it one step further and making it into this lovely looking pie. I can totally see this :)

Monica @ Gastromony said...

I've also found the addition of marshmallow interesting and now your mousse pie makes me want to try the recipe! :)

muppy said...

i looooove the sound of this recipe, something i would definitely like to try. im normally turned off marshmallow fillings as they sound so super sweet but paired with sweet potato, oh my i do believe you have a winner ;D