Okinawa Sweet Potato Pie Recipe
RASPBERRY-TOASTED MARSHMALLOW ICE CREAM BLUEBERRIES/MERINGUE SHARDS
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Ingredients
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For the Okinawa Sweet Potato Pie
For the Raspberry-Toasted Marshmallow Ice Cream
For the Blueberries and Meringue Shards
Method
For the Okinawa Sweet Potato Pie
- 1
Prepare the Sweet Potatoes
Peel and chop the Okinawa sweet potatoes into cubes. Boil them in a pot of water for about 15-20 minutes, or until tender. Drain and let them cool slightly.
- 2
Make the Filling
In a mixing bowl, mash the boiled sweet potatoes until smooth. Add sugar, softened butter, eggs, vanilla extract, coconut milk, nutmeg, and a pinch of salt. Mix until all ingredients are well combined.
- 3
Prepare the Pie Crust
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimping the edges as desired.
- 4
Bake the Pie
Pour the sweet potato filling into the prepared pie crust. Bake for 45-50 minutes or until the filling is set and a toothpick inserted comes out clean. Remove from oven and let cool.
For the Raspberry-Toasted Marshmallow Ice Cream
- 5
Mix the Ice Cream Base
In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, combine sweetened condensed milk, raspberry puree, and vanilla extract. Fold the whipped cream into this mixture until combined.
- 6
Add Marshmallows
Gently fold in the mini marshmallows into the ice cream base.
- 7
Freeze the Ice Cream
Transfer the mixture to an airtight container and freeze for at least 6 hours or until firm.
- 8
Toast the Marshmallows
While the ice cream is freezing, spread the remaining mini marshmallows on a baking sheet and toast them under the broiler for 1-2 minutes until golden brown. Keep a close eye to prevent burning.
For the Blueberries and Meringue Shards
- 9
Make the Meringue
Preheat the oven to 200°F (95°C). In a clean bowl, whisk the egg whites until soft peaks form. Gradually add sugar, cornstarch, and vinegar, continuing to whisk until stiff peaks form.
- 10
Bake the Meringue
Spread the meringue mixture onto a baking sheet lined with parchment paper. Bake for 1.5 hours or until dry and crisp. Once done, turn off the oven and let the meringue cool in the oven.
- 11
Prepare the Blueberries
Rinse the fresh blueberries and set aside for serving.