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Bang Bang Sweet Potato Pie with Spicy Maple Marshmallow Topping

Updated: December 15, 2012 6:04AM



MAKES 8 SERVINGS

Spicy Maple Marshmallows:

1/2 cup confectioners’ sugar (more if needed)

4 1/2 teaspoons unflavored powdered gelatin

1/2 cup cold water

2/3 cup sugar

1/2 cup Grade A dark or Grade B maple syrup

1/4 cup tapioca syrup or light corn syrup

1/4 cup water

1/2 teaspoon ground red pepper or to taste

1/2 teaspoon salt

Pie:

2 cups cooked, pureed sweet potatoes (about 2 medium sweet potatoes)

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup granulated sugar

1 teaspoon unsulfured molasses

2 eggs

1 1/2 cups half-and-half

1 (9-inch) graham cracker crust, partly baked

Make the marshmallows: Line an 8x8-inch baking pan with parchment paper and coat heavily with confectioners’ sugar.

Whisk together the gelatin and 1/2 cup cold water in a small bowl. Let it stand for 5 minutes.

Meanwhile, stir together the sugar, syrups, 1/4 cup water, red pepper and salt in a medium saucepan and clip a candy thermometer to the side. Bring the mixture to a boil over high heat and cook, stirring occasionally, until it hits 240 degrees. (Watch carefully and be prepared to lower the heat if the syrup bubbles up.)

Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a mixer fitted with the whisk attachment. Beat on low speed, slowly adding the hot syrup. When all the syrup has been added, increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Increase to the highest speed, and beat for 1 minute more.

Pour the marshmallow mixture into the prepared pan. Sift more confectioners’ sugar over the top. Let it set for 6 hours in a cool, dry place.

Make the pie: Preheat the oven to 350 degrees. In a large bowl, whisk together the sweet potatoes and spices through salt. Whisk in the sugar and molasses, then the eggs and half-and-half.

Pour into the pie shell. Place the pie on a cookie sheet and bake for 35 to 40 minutes or until set in the center but still jiggly.

Assembly: Once the pie is ready to serve, use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface and cut into squares.

Top the pie with a large marshmallow on each individual slice or arrange smaller squares atop the whole, uncut pie.

For even more pizazz, toast the marshmallows on the pie with a blow torch just before serving. Store refrigerated.

From Megan Miller, Bang Bang Pie Shop



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