This Meringue Technique Will Take Your Holiday Pie to the Next Level
Say hello to the Queen of the dessert table. The post This Meringue Technique Will Take Your Holiday Pie to the Next Level appeared first on Taste of Home.Typically, meringue is just scooped on top of a pie and swirled around with a spoon, creating defined peaks. But today, we're going to show you how to improve your technique. It's not much more difficult than the standard method, but it does yield a show-stopping pie. (Seriously, your niece is going to 'gram this thing.
The ABSOLUTE BEST Sweet Potato Casserole - Mashed sweet potatoes topped with toasted Flavorful sweet potatoes topped with toasted marshmallows and a brown sugar streusel. Start by Making the Mashed Sweet Potatoes : Peel and cut sweet potatoes . Place in a pot and cover with
Louise Person Louise Person lives in a picturesque red farmhouse in Ope, Sweden. With her husband and two children. And she bakes all day. Life envy!
If your one Thanksgiving goal is to wow your guests, look no further than Erin McDowell’s recipe for sweet potato pots de crème. It looks and tastes like a fancy restaurant dessert, but is secretly so, so easy.
“Pots de crème is a lesser known but beloved restaurant-style dessert,” the author oftells us, “but more people should be making it at home because it is so make-ahead friendly. It takes some time to bake, but it’s very hands-off and simple to make the mixture. You can even make everything up to three days ahead of your event and it will hold really well.”
20 Southern Thanksgiving Dishes Your Holiday Spread Needs
We're heading down south, y'all.
Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème , beating until smooth (about 1
Delicious chocolate pots de créme with the wonderful flavor of hot chocolate and topped off with a toasted homemade marshmallow ! We just have the flavor of hot cocoa and marshmallows , which is another dream in my book. I love this combo like I love chocolate and peanut butter.
“I added a little bit of marshmallow fluff topping,” she continues, “to give you that flavor of the classic sweet potato casserole with the marshmallows on top, which I always thought was more of a dessert than a side dish.” (If you want to make this dish ahead, just add the topping right before serving, otherwise it will get melty and weepy in the fridge.)
Not yet convinced? McDowell assures us that this dessert is practically foolproof, even for beginners: “The starch in the sweet potato makes it really thick, smooth and creamy, and it’s a great way to use leftover sweet potatoes. You can use any variety of sweet potato as long as it’s mashed up.”
This dessert has all the fall flavor of a pumpkin pie without the fussiness of a crust. Plus, you get to whip out your. Enough said.
What To Do With Leftover Sweet Potato
We’ll be eating leftover sweet potato for breakfast, dinner, and dessert.Leftover turkey boasts many straightforward, cult-favorite uses—Dad’s leftover turkey sandwich is the stuff of dreams—but what exactly can you do with leftover sweet potato casserole? Don’t worry: we have all the answers. No matter how you’ve prepared your sweet potato—whether it’s still raw, mashed, or topped with marshmallows and baked into a casserole—we have a leftovers solution for you. Whether you like your sweet potatoes for dinner or dessert, sweet or savory, these ideas and recipes will keep things interesting in the days after Thanksgiving.
Sweet Potato Cupcakes with Toasted Marshmallow Frosting. Bite into a delicious Sweet Potato Cupcake with Marshmallow Frosting as the holiday season begins. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
Sweet Potato Mash 2 pounds sweet potatoes or yams, well washed, wrapped in aluminum foil 1½ cups marshmallow cream (recipe to follow) For the marshmallow cream : Using a stand mixer beat the egg whites till they begin to froth.
1 cup (230g) heavy cream
½ cup (113g) whole milk
¾ cup (166g) sweet potato puree
⅓ cup (71g) light brown sugar
⅓ cup (113g) honey
6 large egg yolks
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon fine sea salt
6 tablespoons (32g) marshmallow fluff
1. Position a rack in the center of the oven, and preheat the oven to 325°F. Bring a large kettle of water to a simmer. Place six 6-ounce ramekins in a baking pan.
2. In a medium saucepan over medium heat, combine the cream, milk, sweet potato puree, sugar and honey, and bring the mixture to a simmer, stirring to make sure the mixture is smooth and the sugar is fully dissolved.
3. In a medium bowl, whisk the egg yolks, vanilla, cinnamon, nutmeg and salt to combine.
4. Whisking constantly, gradually pour the warm milk mixture into the bowl with the egg yolks. Whisk until the two mixtures are well combined. Transfer to a large container with a pour spout (e.g., a 4-cup liquid measuring cup).
5. Gently pour the custard into the prepared ramekins, filling each three quarters of the way full. Carefully transfer the baking pan to the oven. Once it’s on the center rack, pour the kettle of hot water into the baking pan so that the water comes about halfway up the sides of the ramekins. Bake until the custards are set at the edges but still jiggly in the center, 35 to 40 minutes.
6. Remove the custards from the water bath to cool at room temperature, then refrigerate for at least 1 hour or up to overnight.
7. To serve, top each chilled pot de crème with a heaping tablespoon of marshmallow fluff. If desired, toast with a torch just before serving.
Sweet Potato Sugar Cookies with Marshmallow Topping .
These sweet potato sugar cookies with marshmallow topping are just like the cookie version of that sweet potato casserole that makes an appearance at every Thanksgiving dinner—but better.