Sweet Potato Bourbon Meringue Pie

Change Things Up

In keeping with the Holiday Season, how about pleasantly surprising your loved ones and friends with a change-up from the expected pumpkin pie with a spirited sweet potato pie?

If you use an organic, store-bought pie crust that’s 100% whole wheat or gluten-free, this pie is quick and easy to assemble.

And your guests will be blown away when you tell them that the meringue they just ate was made from aquafaba, aka garbanzo bean liquid, the stuff we used to toss down the kitchen drain.

 

Let’s get baking!

AuthorLinda VoorhisCategory,

 2 medium sweet potatoes (about 29-30 ounces), baked, peeled, and mashed
 2 Tablespoons plus 2 teaspoons Vegan Egg
  Cup coconut milk (full-fat from the can)
 ¾ Cup brown sugar
 ¼ Cup Old Grandad bourbon (or rum)
 1 Tablespoon gluten-free flour
 1 Teaspoon cinnamon
 ¼ Teaspoon ground ginger
  Teaspoon nutmeg, fresh ground
  Teaspoon allspice, fresh ground
 1 9" pie crust (whole wheat or gluten-free), blind-baked according to directions
 ¾ Cup Aquafaba (equivalent of juice from one 15-ounce can of garbanzo beans)
 1 Teaspoon cream of tartar
 ½ Cup vegan sugar, lightly pulsed in a grinder
 2 Teaspoons bourbon

1

Preheat oven to 450 degrees Fahrenheit.

2

In bowl, beat sweet potatoes with mixer, removing any strings. Measure out 2 cups for your pie.

3

In a bowl, mix the Vegan Egg, water, and coconut milk until combined.

4

In a large mixing bowl, combine the sweet potatoes, coconut milk/egg mixture, brown sugar, bourbon, flour, cinnamon, ginger, nutmeg, and allspice until well combined.

5

Pour mixture into blind-baked pie shell.

6

Bake at 450 degrees Fahrenheit for 15 minutes; then without opening up the oven door, reduce heat to 350 degrees Fahrenheit bake for additional 45 minutes.

7

Remove from oven and allow to cool before proceeding with the meringue.

8

In a small saucepan, simmer aquafaba for 15 minutes to reduce to approximately ½ cup. Allow to cool in refrigerator before proceeding.

9

In a clean stainless steel bowl, begin whipping the aquafaba with the cream of tartar. When it starts to transform from translucent to white, begin to slowly add the sugar, and whip at high speed until firm peaks form, approximately 15 minutes.

10

Without turning off mixer, add bourbon and whip for one minute.

11

Dollop onto pie.

12

Broil under broiler for 1-2 minutes at 575 degrees Fahrenheit for 1-2 minutes. Do not walk away at this point. It can go from perfectly-done to absolutely burned in the blink of an eye. (Alternatively, and my personal favorite: Use a kitchen torch to brown, or bake at 350 degrees for 15 minutes)

13

Optional garnishes: Grated chocolate, minced toasted and chopped pecans, candied orange rind.

If you want to eliminate the pie crust, you can very lightly spritz 5-6 ramekins with a very scant amount of avocado oil, fill them ¾ full, and bake at 450° Fahrenheit for 10 minutes, reduce heat to 350° Fahrenheit, and bake for an additional 22-30 minutes, starting to test at 22 minutes. Ramekins are done when they appear set and the pie batter is cohesive. Be careful to not overbake.

Ingredients

 2 medium sweet potatoes (about 29-30 ounces), baked, peeled, and mashed
 2 Tablespoons plus 2 teaspoons Vegan Egg
  Cup coconut milk (full-fat from the can)
 ¾ Cup brown sugar
 ¼ Cup Old Grandad bourbon (or rum)
 1 Tablespoon gluten-free flour
 1 Teaspoon cinnamon
 ¼ Teaspoon ground ginger
  Teaspoon nutmeg, fresh ground
  Teaspoon allspice, fresh ground
 1 9" pie crust (whole wheat or gluten-free), blind-baked according to directions
 ¾ Cup Aquafaba (equivalent of juice from one 15-ounce can of garbanzo beans)
 1 Teaspoon cream of tartar
 ½ Cup vegan sugar, lightly pulsed in a grinder
 2 Teaspoons bourbon

Directions

1

Preheat oven to 450 degrees Fahrenheit.

2

In bowl, beat sweet potatoes with mixer, removing any strings. Measure out 2 cups for your pie.

3

In a bowl, mix the Vegan Egg, water, and coconut milk until combined.

4

In a large mixing bowl, combine the sweet potatoes, coconut milk/egg mixture, brown sugar, bourbon, flour, cinnamon, ginger, nutmeg, and allspice until well combined.

5

Pour mixture into blind-baked pie shell.

6

Bake at 450 degrees Fahrenheit for 15 minutes; then without opening up the oven door, reduce heat to 350 degrees Fahrenheit bake for additional 45 minutes.

7

Remove from oven and allow to cool before proceeding with the meringue.

8

In a small saucepan, simmer aquafaba for 15 minutes to reduce to approximately ½ cup. Allow to cool in refrigerator before proceeding.

9

In a clean stainless steel bowl, begin whipping the aquafaba with the cream of tartar. When it starts to transform from translucent to white, begin to slowly add the sugar, and whip at high speed until firm peaks form, approximately 15 minutes.

10

Without turning off mixer, add bourbon and whip for one minute.

11

Dollop onto pie.

12

Broil under broiler for 1-2 minutes at 575 degrees Fahrenheit for 1-2 minutes. Do not walk away at this point. It can go from perfectly-done to absolutely burned in the blink of an eye. (Alternatively, and my personal favorite: Use a kitchen torch to brown, or bake at 350 degrees for 15 minutes)

13

Optional garnishes: Grated chocolate, minced toasted and chopped pecans, candied orange rind.

If you want to eliminate the pie crust, you can very lightly spritz 5-6 ramekins with a very scant amount of avocado oil, fill them ¾ full, and bake at 450° Fahrenheit for 10 minutes, reduce heat to 350° Fahrenheit, and bake for an additional 22-30 minutes, starting to test at 22 minutes. Ramekins are done when they appear set and the pie batter is cohesive. Be careful to not overbake.

Sweet Potato Bourbon Meringue Pie

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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