As I’ve mentioned on Instagram, I haven’t been able to keep up with my friends’ work nearly as much as I want to lately. The other day my dear friend Josh of Slim Palate and I were texting, so I jumped over to his blog to see what was new. OMGoooodness. I’ve always been a HUGE fan of his recipes and photography, but Josh has hit another level of amazing, as you can see by his photos here. We decided to do a recipe exchange, and Josh generously allowed me to share his Sweet Potato Meringue Pie recipe here, while I share my Chicken & Mushroom Alfredo on his site. If you’ve come over here from Josh’s, welcome! I hope you find some recipes that fit your needs, and get inspired 🙂
Sweet Potato Meringue Pie
recipe and photo with permission from Josh at Slim Palate
1 1/2 cups blanched almond flour
1/2 cup pecan halves
1 egg whisked
2 tablespoon butter or coconut oil, softened plus more for greasing
1/2 teaspoon salt
1 tablespoon coconut sugar
1 pound sweet potatoes or 1 can of sweet potato puree
1/2 cup full fat coconut milk
1/2 cup coconut sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup honey, or maple syrup, or 1/2 of each
1/2 cup water
3 large egg whites
pinch of salt
1 teaspoon vanilla extract
Preheat the oven to 325 degrees fahrenheit. Add pecans to a food processor and pulse until you get a slightly coarse powder. In a medium sized bowl combine almond flour, salt, and pecan with a fork. Add egg, and butter or coconut oil and mix until thoroughly incorporated. Grease an 8-9 inch pie pan with butter or coconut oil and press the pie dough into the pan to form evenly without any thin spots.
If using fresh sweet potatoes wash and cook them in a microwave for 10 minutes on high (prick them with a fork all over if using microwave method) or in the oven at 425 for 40-50 minutes. Scrape out the cooked flesh into a blender or large food processor and add remaining ingredients for the filling. Pour the filling into the molded and unbaked pie dough and place in the oven for 50 minutes with a pie shield over the crust.
Pull the pie out and let it cool. While cooling add the honey and water to a small skillet and bring to boil until it reaches 240 degrees fahrenheit (soft ball stage). Meanwhile in a stand mixer add the egg whites and salt and beat until soft peaks form. While beating on high slowly drizzle the honey syrup down the side of the bowl into the meringue and beat until it forms stiff and smooth peaks that are reflective and warm to the touch. Beat in the vanilla extract.
At this point the pie should be cool, mound the meringue on top of the pie and shape decoratively with a spatula. Place under the broiler for 30 seconds until browned. Optionally torch it lightly with a kitchen torch.
My new cookbook Easy Paleo Meals has a whole chapter of gluten-free pies!