Photo by Josh Weissman.
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
Ingredients
Crust
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
Filling
1 pound sweet potatoes or 1 can of sweet potato puree
3 eggs
1/2 cup full fat coconut milk
1/2 cup coconut sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Meringue
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
Directions
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.
Photo by Josh Weissman.
My new cookbook Easy Paleo Meals has a whole chapter of gluten-free pies!
Alison Matthew says
After reading your most recent post I wanted to share some information with you. Not long ago I found out I have the MTHFR genetic defect. It explains why it is difficult for me to detox. I have been trying to rid myself of heavy metals, especially mercury. I used to use the brand of deodorant that you recommend; however, I recently stopped because it contains Potassium Alum. I always wondered what Potassium alum really is. Through research, I discovered that Potassium Alum is still a form of aluminum and it can be absorbed through the skin. I also read that certain manufacturers are deceptive about the safety of Potassium Alum. I now use a coconut oil and baking soda based deodorant that contains no aluminum or alum. It works very well for me and isn’t irritating.
Kelly says
Thank you very much!!!
Emily says
Hello,
I know this is off-topic for this post, but I’m not sure where else to ask. You mention in other posts that your daughter has issues with detoxification & heavy metals – would you let me know please what has worked for you? You mention krill oil and glutathione. What form of glutathione do you give her? Do you use any other supplements? I would really appreciate hearing from you.
Thank you
Emily
Kelly says
We are constantly testing her to see what she needs. She has taken liposomal glutathione, and always krill. Her doctor has her on probiotics (VSL#3), and some Seeking Health vitamins too.
Dixie Dearing says
Kelly, Just wanted to say that you are beautiful and so is your meringue!! My meringue has never, ever looked that good! You must have a magic touch! I enjoy reading your information! Thanks so much. I learn something new every day. Dixie Dearing.
Meghanne Reburn says
I love this recipe. I tried it for thanksgiving but sadly the meringue was an epic fail! It toasted nicely on the top but there was so much of it I couldn’t get it to cook all the way through. Maybe I wasn’t patient enough? It was also a bit too sweet for my tastebuds. That being said, I’m going to give it another shot because it’s so beautiful and the sweet potato filling is amazing!
Dianna Joslyn says
The meringue doesn’t need to cook in the oven. The hot honey cooks the egg whites as you are drizzling it in. The oven is simply to toast the meringue, much like how you can eat marshmallows right out of the bag, but roast them over a fire to get that lovely browned sugar.
Dina says
Paleo Meringue tarte!!! Where have you been??? Meringue is the bane of my existence. I tried my own version with french meringue & failed miserably. I wanted French meringue & not cooked (e.g. Italian or Swiss) & I guess I learnt my lesson for being stubborn. However, I would like to try your recipe here but I have a question: I do not like things too sweet & I feel this amount of honey/maple syrup for 3 egg whites is a bit much. My taste buds’ opinion anyway. Since I am prone to fail re: meringue, may I reduce the amount of honey/maple syrup & still achieve success or is the ratio important? This will help me. Please and thank you.
Kelly says
We haven’t tested it with any changes, so I don’t know. Let me know if it works 🙂