Sweet Potato Souffle Pie

Ingredients

  • Pinch of cream of tartar
  • 9 sheets phyllo dough (17 by 12 inches), thawed if frozen
  • ¼ teaspoon ground cinnamon, plus more if needed
  • 1/3 cup, plus ¼ cup granulated sugar, plus more if needed
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter, plus ½ cup melted, plus more for pan
  • 1 2-inch piece peeled fresh ginger, thinly sliced
  • + 7 more ingredients
    • 1 cup whole milk
    • 2 tablespoons packed light-brown sugar
    • 4 large eggs, separated
    • ¼ teaspoon salt
    • ½ teaspoon pure vanilla extract
    • ¼ teaspoon ground ginger
    • 2 medium sweet potatoes, pierced with the tines of a fork

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...

View full recipe at SpringPad

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