Sweet Potato Souffle Pie
- Comments()
Martha Stewart Living, November 2006
- Yield Serves 10
Add to Shopping List
Ingredients
- 2 medium sweet potatoes, pierced with the tines of a fork
- 1/4 teaspoon ground ginger
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons packed light-brown sugar
- 1 cup whole milk
- 1 2-inch piece peeled fresh ginger, thinly sliced
- 1/4 cup unsalted butter, plus 1/2 cup melted, plus more for pan
- 1/4 cup all-purpose flour
- 1/3 cup, plus 1/4 cup granulated sugar, plus more if needed
- 1/4 teaspoon ground cinnamon, plus more if needed
- 9 sheets phyllo dough (17 by 12 inches), thawed if frozen
- Pinch of cream of tartar
Directions
- Preheat oven to 400 degrees. Bake potatoes until tender, 1 hour to 1 hour 15 minutes. Remove from oven; let stand until cool enough to handle.
- Peel potatoes, and press through a ricer into a large bowl (you should have about 1 cup); let cool completely. Stir in ground ginger, vanilla, salt, egg yolks, and brown sugar; set aside.
- Meanwhile, heat milk and fresh ginger in a medium saucepan over medium heat until just under a boil. Remove from heat; let stand 30 minutes. Pour through a fine-mesh sieve into a bowl.
- Melt 1/4 cup butter in a medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 1 minute. Whisk in milk mixture. Bring to a boil. Reduce heat to medium, and cook 1 minute. Stir into potato mixture.
- Butter a 9-inch springform pan, and place on a baking sheet; set aside. Stir 1/3 cup granulated sugar and the cinnamon in a small bowl. Brush 1 phyllo sheet with melted butter. Sprinkle lightly with cinnamon-sugar mixture. Fold in half crosswise; brush with butter. Sprinkle lightly with cinnamon-sugar mixture, and fit into prepared pan, folded side in, allowing a 2 1/2-inch overhang. Repeat, overlapping sheets to cover bottom.
- Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until foamy. Add cream of tartar; beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar; beat until stiff glossy peaks form. Whisk one-third of the egg whites into potato mixture. Gently but thoroughly fold in remaining egg whites.
- Pour over phyllo; fold overhang over filling. Sprinkle with cinnamon-sugar mixture (if needed, combine 1 to 2 tablespoons more sugar and a pinch of cinnamon). Reduce oven temperature to 375 degrees. Bake pie until puffed and just set in center, 45 to 50 minutes. Remove from oven; let stand until slightly cooled and center has fallen, about 20 minutes.
Hello - I have been making this for several years noe, but have decided to make them into individual portions this year. I will be using square 2"x2" pans with removable bottoms. Does anybody have any suggestions as to how I should adjust the backing time?
This looks difficult, but it's actually really really easy and is visually stunning. Definitely more of a dessert than a side dish (which is how I originally intended it). Def a show stopper at any dinner party and fun to eat too. Crunchy outside with gooey warm sweet potato pie inside.
If I had the phyllo I would be making this right now. I think I will try this filling with my Pecan Sandies cookie crust. I adore the look and presentation of this though and it is on my 'try next' list.
I have made this for the last two Thanksgivings and am constantly getting requests for it year round. It's so easy and delicious!
New twist on an old favorite! Everyone loved it and has reemebered it too1 I get request! Easy to do!
can this recipe be assembled or made ahead of time? Can this be warmed after cooking?
This is so DELICIOUS, easier than the pumpkin pie I would usually make and looks beautiful...and really impressive!! I made it for Thanksgiving last year and everyone called it"who-needs-pumpkin-pie"! This is my new signature T-day dessert!
I made this last year and this year I have been asked to make again everyone loved it ymmm