Fun news! I’m on Real Simple’s podcast, Their adult years Done Affordably: Hosting The First Holiday. Since I'm a lover of speaking my mind off (and also the holidays), it was a lot of fun! It’s by pointing out greatest cooking holiday from the year–Thanksgiving!
I’m in the united states of the and I’m super stoked to become back hugging with Amelia, eating chips and salsa and responding to plenty of emails. It’s the straightforward stuff you miss when you are away. Nothing ever feels just like home does.
This cake is awesome. I’m destined to be honest, up to like last month after i was preparing for Thanksgiving quality recipes, I’d never attempted yams cake. I understand I understand! I've no clue where I’ve been.
I believe when I’m making my cake-eating decision, I am going with apple or pumpkin cake, never yams.
But that’s all gonna change! This cake is super easy and chill. No crazy spices or herbs, no crazy quantity of sugar. If you want to allow it to be dairy-free, go ahead and make use of the coconut milk. I loooved the coconut milk. Should you not care, then use dairy! It’s chill and versatile.
- 2 sweet taters (about 1 1/2 pounds ), peeled and cubed
- 3 large eggs
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger root
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup coconut milk or heavy whipping cream
- 7-Minute Frosting:
- 2 tbsps water
- 2/3 cup sugar
- 2 large egg-whites
- Pinch cream of tartar
- Pinch of salt
- 1/4 teaspoon pure vanilla flavoring
- Graham Cracker Topping:
- To make the pie: Remove the pie crust from the fridge and allow to stand on the counter for about 10 minutes. I always find this helps with rolling it out. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie dish, leaving a 1 1/2-inch overhang (this is important if you want a nice crimp). Tuck the overhang under itself all the way around. Rest your right thumb on the edge of the pie crust and using your left hand, shape a V. Push the two together, creating a large crimp. Work your way around the entire pie crust until you’re done. Stick the pie crust in the freezer while you make the filling.
- Bring a medium pot filled with water to a boil. Drop the cubes of sweet potato in the water and boil for about 25 to 30 minutes, until very very tender. Drain and set aside. Using a ricer, add the sweet potato and press down until you’ve worked your way through all of the sweet potato. You should end up with about 2 cups of sweet potato puree.
- Preheat the oven to 350 degrees F. To a blender, add the eggs, sugar, brown sugar, ground cinnamon, ginger, nutmeg, salt and coconut milk. Pulse until very smooth. Next, add the smashed sweet potato and pulse again until pureed and very smooth, about 1 minute. Remove the pie crust from the fridge and brush the edges with egg wash. Pour in the filling and transfer to the oven to bake for 45 to 50 minutes, until set but still wobbly in the center. Allow to set for 3 to 4 hours before slicing.
- To make the 7-Minute Frosting: In large metal bowl, whisk together the water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.
- Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
- To assemble: Transfer the 7-minute frosting to the top of the pie. Smooth it out creating little swoops all to your liking. Using a blow torch, torch the top to give it a nice meringue browned effect. Slice up and serve.