Sweet Potato and Meringue Pie with Pine Nut Brittle

Boiled sweet potato mashed with vanilla and sugar, topped with toasted meringue and crunchy caramelized pine nut brittle.

Vegetarian Dessert Sweet Potato Meringue Brittle

Estimated Nutrition

Calories

628.2

kcal / serving

628.2 kcal total

Carbs

110.5g

per serving

110.5 g total

Fat

17.8g

per serving

17.8 g total

Protein

11.4g

per serving

11.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

Caster Sugar

For the meringue

Caster Sugar

For the brittle

Dairy

piece

Egg White

Free-range

NutsSeeds

0.5

piece

Vanilla Pod

Seeds only

Pine Nut

Vegetables

0.5

piece

Sweet Potato

Chopped

Method

Fill a 10cm chefs' ring two-thirds full with the potato mixture.

Pour the brittle onto silicone paper to cool.

Remove the ring and serve the pie with broken brittle scattered around.

Melt remaining caster sugar in a pan, add pine nuts, and cook until caramelized.

Boil the sweet potato for 7 minutes until tender.

Drain and mash the potato with vanilla seeds and brown sugar until smooth.

Pipe meringue over the mash and brown with a blow torch until golden.

Whisk egg whites to soft peaks, then gradually whisk in 55g of caster sugar.