Sweet Potato Pie Recipe
Calamansi Curd, Toasted Meringue, Vanilla Mandarins, Coconut Sorbet
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Ingredients
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Sweet Potato Pie Filling
Calamansi Curd
Toasted Meringue
Vanilla Mandarins
Coconut Sorbet
Method
Sweet Potato Pie Filling
- 1
Prepare Sweet Potatoes
Boil sweet potatoes in water until tender, about 20 minutes. Drain and peel. Mash until smooth.
- 2
Mix Filling
In a bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, vanilla extract, eggs, heavy cream, and salt. Mix until well combined.
- 3
Bake Pie
Preheat the oven to 350°F (175°C). Pour the filling into a prepared pie crust and bake for 45-50 minutes, or until set. Let it cool.
Calamansi Curd
- 4
- 5
Thicken Curd
Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
- 6
Add Butter
Remove from heat and stir in butter until melted and smooth. Let it cool before using.
Toasted Meringue
- 7
- 8
Add Sugar
Gradually add granulated sugar and cream of tartar while continuing to whip until stiff peaks form.
- 9
Toast Meringue
Spread the meringue over the cooled sweet potato pie and use a kitchen torch to toast until golden brown.
Vanilla Mandarins
Coconut Sorbet
- 12
Mix Ingredients
In a blender, combine coconut milk, sugar, and lime juice. Blend until smooth.
- 13
Freeze Sorbet
Pour the mixture into a shallow dish and freeze for at least 4 hours, stirring every hour until smooth and frozen.