A layer of spiced sweet potato meets toasted meringue in this delicious handheld fall treat.
6 tablespoons unsalted butter, melted, plus 1 tablespoon, cold, for the pan
1 cup finely crushed graham cracker crumbs
1 tablespoon granulated sugar
1⁄8 teaspoon kosher salt
3 large eggs
½ cup granulated sugar
½ cup light brown sugar, lightly packed
3 large eggs
2 cups sweet potato purée
½ cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
3 large egg whites
¾ cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
No nutrition information available
For the crust
- Preheat the oven to 350°F. Lightly coat the inside of an 8x8-inch baking pan with the tablespoon of cold butter; reserve.
- Put the graham cracker crumbs, sugar, and salt in the bowl of a Cuisinart® stand mixer. Attach the flat mixing paddle. Mix on Speed 2 to combine, about 30 seconds.
- With the mixer running, slowly add the melted butter, and mix until the crumbs are totally coated, about 2 minutes.
- Transfer the crumbs to the prepared pan, and press into an even layer. Use the bottom of a glass or custard cup to firmly tamp down the crust.
- Bake until the edges start to brown, 10 to 15 minutes.
- Remove from the oven, and place on a wire rack to cool completely.
For the filling
- Add the eggs and sugar to the bowl of a Cuisinart® stand mixer. Attach the flat mixing paddle, and mix on Speed 2 until just smooth, about 1 minute. Add the sweet potato purée, heavy cream, vanilla extract, salt, cinnamon, ginger, cloves, and nutmeg, and mix on Speed 2 until completely smooth.
- Pour the sweet potato mixture over the cooled crust. Bake for 50 minutes at 350°F until the filling is set but still slightly jiggly in the center. Let cool completely at room temperature.
For the topping
- Add the egg whites and sugar to a bowl set over a saucepan of simmering water. While continuously whisking, heat the egg whites and sugar until the egg whites are warm and sugar is dissolved. Remove from the heat.
- Transfer the egg white mixture to the bowl of a Cuisinart® stand mixer, and then add the vanilla and cream of tartar. Attach the whisk attachment, and mix on Speed 9 until stiff peaks form and the meringue is glossy.
- Spread the meringue over the cooled sweet potato layer. Using a kitchen torch, lightly toast the topping until golden brown.*
- Cut into squares and serve or refrigerate for up to 2 days until ready to serve.
* Alternatively, toast the topping under a broiler. Keep a close eye while doing this because the meringue will brown quickly.