Deconstructed Sweet Potato Pie with Toasted Marshmallow Ice Cream
Sweet Potato Pie Filling
Preheat oven to 350 degreesIngredients
- 2.5 lbs. sweet potatoes
- 10 oz. butter
- 2 ½ cups brown sugar
- 1 ¼ cups cream
- 5 eggs
- 1/3 cup flour
- 2 ½ tsp. vanilla extract
- ½ tsp. cloves
- 1 tsp. ginger
- 1/8 tsp. salt
Line a 13 x 9 baking dish with parchment paper. Butter the paper.
Wash sweet potatoes. With skin still on, place potatoes on a parchment paper lined sheet pan and cook until soft. Once cooked, set aside to cool at room temperature.
When potatoes are cooled enough to handle, scrape out the middle into a medium sized bowl.
Add remaining ingredients to sweet potatoes and blend until smooth.
Pour into prepared pan and bake at 350F for 40 minutes, turn down oven to 300F and bake for an additional 20 minutes.
Allow to cool and set overnight in refrigerator.
- 4 oz. brown sugar
- 3.5 oz. granulated sugar
- 2 oz. flour
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- 1/8 tsp. salt
- 2 oz. butter
Whisk everything except butter together in a bowl.
Cut butter into pea sized cubes
Using a fork or pastry cutter, bled butter into dry ingredients. Sprinkle on sheet pan.
Bake at 350F for 10-15 minutes
Toasted Marshmallow Ice CreamIngredients
- 20 oz. marshmallows
- 3 1/3 cup milk, whole
- 2/3 cup granulated sugar
- 4 egg yolks
- ½ tsp. salt
- 3 cups cream
- 1 tsp. vanilla
Quickly torch or broil marshmallows on non-stick paper lined sheet pan, set aside.
Combine sugar and yolks, set aside.scald milk then temper (slowly adding milk) into eggs and sugar, cook to 180F.
Add toasted marshmallows to mixture.
Strain mixture into separate bowl to strain out any potentially overcooked egg or unmelted pieces of marshmallow. Add salt, cream and vanilla.
Chill over ice bath, stirring occasionally. Spin in an ice-cream churning machineAssembly
Cut a desired amount of sweet potato pie filling and place it on your plate.
Top with ice cream. Quickly torching the ice cream provides nice color and flavor. Generously sprinkle streusel.