Sweet Potato Pie

Ingredients for 1 servings:

• 375 g flour
• ½ tsp salt
• 200 g margarine
• 3 tbsp water
• 500 g sweet potatoes, peeled, cooked
• 100 g butter, soft
• 175 g sugar
• 125 ml milk
• 2 eggs
• 1 tsp, leveled cinnamon powder
• ½ tsp nutmeg
• 1 tsp. clove powder
• 1 pinch of ginger powder or freshly grated ginger
• 3 egg whites
• 50 g sugar

Instructions

Working time approx. 2 hours; Rest time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 40 minutes

Sweet potato cake

Peel, quarter, and boil the sweet potatoes. For the dough, knead the flour, salt, butter, and water, wrap in plastic wrap, and refrigerate for 30–45 minutes (or until the dough is nice and cold). For the filling, puree the hot sweet potatoes with the butter (or mash them very finely). Place the sugar, milk, eggs, and spices in a bowl. Add the sweet potato and butter mixture and mix with a whisk or hand mixer until the mixture is completely combined (about 5 minutes). Preheat the oven to about 200°C (top/bottom heat). Knead the dough again and roll it out. Place it in a pie dish (or casserole dish), leaving an overhang and pressing it down. Pour in the sweet potato mixture. Bake in the oven at 175°C for about 35–45 minutes (or insert a knife; if it comes out clean, it’s done). Remove and let cool. Don’t turn off the oven yet. Meanwhile, beat the egg whites with a hand mixer on high until stiff peaks form. While beating, add the 50g of sugar a spoonful at a time. Spoon the egg whites onto the cake using a spatula and raise it in the center (like a small mountain of meringue). Return the pie to the oven for another 10-12 minutes (or until lightly browned on top). This pie is perfect as a dessert, but also as a side dish to a Thanksgiving meal.