River, Sam Smith
To all the lovers of candied yams with marshmallow topping: I’m not going to hate on you. That dish has gotten a bad rap over the years. It’s a retro classic that has graced many a Thanksgiving table throughout the decades. And I know what a powerful thing food nostalgia can be. Instead of giving you grief, I’ve made a pie in your honor, a show-stopping sweet potato pie with marshmallow meringue. It’s a dessert nod to the old candied yams.
Two of my kids thought this was pumpkin pie, and my daughter declared it to be the best she’d ever tasted. This sweet potato pie does easily pass as pumpkin pie, but in my opinion, has better texture. It’s more velvety and smooth. It’s great on its own, but this marshmallow meringue takes it over the top. If you happen to have a blow torch on hand and like your marshmallows a little charred, feel free to brown the marshmallow topping just before serving. I just wouldn’t recommend putting it under the broiler because the pie crust would burn on the edges. Both the pie and and topping can be made in advance and refrigerated.
I was crowned the Queen of Pie for this recipe. Check it out.