SOMA Living November 2023

RECIPE OF THE MONTH

INSTRUCTIONS

SWEET POTATO PIE WITH MARSHMALLOW WHIPPED CREAM Prep Time: 15 mins Cook Time: 1 hr 10 mins + 1 5 mins chilling time • Servings: 8 It’s that time of year again when I’m consumed with root veggies, all things pumpkin, and plotting which pie (like this sweet potato pie with marshmallow whipped cream) will be the star of my Thanksgiving spread. This year the honor goes to this beauty complete with a buttery crust; soft, spiced filling; and dolloped with my new favorite topping, marshmallow whipped cream.

MARSHMALLOW WHIPPED CREAM 1. Whip the heavy cream in a bowl until you have soft peaks. 2. Beat in the confectioners sugar until you have stiff peaks. 3. Add the marshmallow fluff and beat just until combined. DON’T OVERBEAT or the whipped cream will become too loose. Mix in the vanilla. TO SERVE Serve the cooled pie with the marshmallow whipped cream either piped on top in decorative swirls, spooned and swirled on top, or alongside.

SWEET POTATO PIE 1. Preheat the oven to 350 degrees F. If using homemade pie crust, drape the the pie crust in the pie plate and crimp the edges. 2. Chill the pie crust in the refrigerator or freezer while you prepare the filling. Brush the edges with heavy cream. 3. Scoop the flesh out from the slightly cooled potatoes and place in a bowl. Discard the skins. 4. Beat the sweet potatoes with the butter, sugar, spices and salt. Add the eggs and continue beating. 5. Beat in the cream and vanilla until well blended. 6. Scrape the potato mixture into the pie shell and smooth the top. Bake for at least 60 minutes and check for doneness. The pie should be set and only slightly jiggly in the center. If it’s not set, return to the oven for 5-10 mins until done. Remove to a wire rack and cool before topping with marshmallow whipped cream.

INGREDIENTS

SWEET POTATO PIE 1 unbaked 9 inch pie shell (1 recipe Buttery Pie Crust from whatshouldimakefor.com) 2 lbs sweet potatoes, baked and cooled slightly (about 3 large sweet potatoes) 1/3 cup unsalted butter, softened 1 cup light brown sugar, packed

2 eggs ¾ cup heavy cream + 2 Tbsp for the crust 2 tsp vanilla extract MARSHMALLOW WHIPPED CREAM 1 cup heavy cream ¼ cup confectioners sugar 2 cups marshmallow fluff 1 tsp vanilla extract

1 tsp cinnamon, ground ½ tsp nutmeg, ground ½ tsp kosher salt

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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