Sweet Potato Pie Bread With Marshmallow Glaze Recipes

SWEET POTATO PIE WITH MARSHMALLOW TOPPING

Steps:

• Make the recipe for the pecan brown sugar crust. Pre-bake the crust and let it cool while you make the sweet potato pie filling.
• Pierce several holes in the sweet potatoes and place them on a baking sheet. Bake for 45 to 55 minutes or until tender.
• When the sweet potatoes are cool enough to handle slice them in half and scoop the flesh into a food processor.
• Add the rest of the ingredients for the sweet potato pie and process until it is very smooth.
• Pour the filling into the pie crust. Bake at 350°F for 45 to 50 minutes.
• Remove from the oven and let cool on a wire rack.
• Make the recipe for the homemade marshmallow cream.
• Spread the marshmallow on top of the pie.
• Use a kitchen torch to brown the top of the marshmallow or place the pie under the broiler for 2 to 3 minutes.

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE RECIPE - (4.5/5)

Steps:

• CRUST: Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature. FILLING: Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight. MARSHMALLOW MERINGUE: Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in two additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks. Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.

SWEET POTATO "PIE" BREAD WITH MARSHMALLOW GLAZE

Steps:

• Preheat oven to 350.Coat six 4 x 2 1/2 inch mini loaf pans or disposable foil mini loaf pans with nonstick spray.
• Whisk together flour, cinnamon, nutmeg, salt, baking powder, baking soda, and mace in a bowl. Set dry ingredients aside.
• Using a hand mixer, cream together butter and brown sugar in a bowl til mixture is light an fluffy. Beat eggs into creamed mixture one at a time, fully incorporating the first before adding the second.
• Heat mashed sweet potato in small skillet over medium heat, stirring constantly to evaporate excess liquid, about 5 minutes. Gently stir sweet potato into the creamed mixture to blend.
• Alternately stir the flour mixture and buttermilk into the creamed mixture, starting and ending with flour mixture. Stir only til ingredients are mixed. Stir in pecans.
• Transfer batter to prepared pans. Bake loaves til golden and toothpick inserted in centers comes out clean, 45 to 50 minutes. Cool loaves in pans on a rack for 15 minutes, then emote from pans and cool completely on rack. Whisk together marshmallow creme and cream in a bowl til smooth. Drizzle glaze over tops of thoroughly cooled loaves. You can make these ahead and allow to cool completely. Wrap loaves in freeze paper and freeze up to 1 month. To serve, thaw loaves to room temperature before applying marshmallow glaze.Use a fork to drizzle the glaze over the tops of these little loaves. You can also serve slices of the bread with the marshmallow glaze on the side for dunking.