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Sweet Potato Souffle Pie

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Layers of paper-thin buttery phyllo overlap to form a delicate base for a sweet potato souffle.

  • Servings: 10
Sweet Potato Souffle Pie

Photography: Gentl and Hyers

Source: Martha Stewart Living, November 2006

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
  • 1/2 teaspoon ground cinnamon, plus more if needed
  • 9 sheets phyllo dough (17 by 12 inches), thawed if frozen
  • Pinch of cream of tartar

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Reviews Add a comment

  • MS11018218
    19 NOV, 2012
    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?
    Reply
  • BarbaraMcG
    6 APR, 2012
    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.
    Reply
  • MS12157780
    24 DEC, 2010
    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.
    Reply
  • MS11018218
    19 NOV, 2008
    I have made this for the last two Thanksgivings and am constantly getting requests for it year round. It's so easy and delicious!
    Reply
  • tawnyat
    18 JAN, 2008
    New twist on an old favorite! Everyone loved it and has reemebered it too1 I get request! Easy to do!
    Reply
  • miamlewis
    16 NOV, 2007
    can this recipe be assembled or made ahead of time? Can this be warmed after cooking?
    Reply
  • Mamabee
    14 NOV, 2007
    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!
    Reply
  • wingsandthings
    6 NOV, 2007
    I made this last year and this year I have been asked to make again everyone loved it ymmm
    Reply