Sweet Potato Pie Recipe

Preparation Instructions

1. 1

   Prepare the Sweet Potato Filling

   Preheat your oven to 350°F (175°C). Peel and cube the sweet potatoes, then boil them in water until tender, about 15-20 minutes. Drain and mash the sweet potatoes until smooth. In a mixing bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, vanilla extract, and eggs. Mix until well combined and smooth.

2. 2

   Assemble the Pie

   Pour the sweet potato filling into the prepared pie crust and smooth the top with a spatula. Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and slightly puffed.

3. 3

   Make the Marshmallow Cream

   While the pie is baking, prepare the marshmallow cream. In a saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and stir in the marshmallows until melted and smooth.

4. 4

   Brûlée the Marshmallow Cream

   Once the pie is out of the oven, spread the marshmallow cream over the top. Use a kitchen torch to brûlée the marshmallow until golden brown and slightly crispy.

5. 5

   Toast the Pepitas

   In a small skillet, toast the pepitas over medium heat with a sprinkle of cinnamon and a pinch of salt until they are fragrant and slightly golden, about 5-7 minutes.

6. 6

   Prepare the Red Chile Salted Caramel

   In a saucepan, combine granulated sugar with a splash of water and cook over medium heat until it turns a deep amber color. Remove from heat and carefully stir in the heavy cream and red chile powder. Allow to cool slightly.

7. 7

   Serve the Pie

   Once everything is prepared, slice the sweet potato pie and drizzle with the red chile salted caramel, then sprinkle the toasted pepitas on top. Enjoy!