Sweet Potato Souffle Pie Recipe

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Gallery Sweet Potato Souffle Pie Credit: Gentl and Hyers Recipe Summary Servings: 10

Ingredients Ingredient Checklist 2 medium sweet potatoes, pierced with the tines of a fork 1/4 teaspoon ground ginger 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 4 large eggs, separated 2 tablespoons packed light-brown sugar 1 cup whole milk 1 2-inch piece peeled fresh ginger, thinly sliced 1/4 cup unsalted butter, plus 1/2 cup melted, plus more for pan 1/4 cup all-purpose flour 1/3 cup, plus 1/4 cup granulated sugar, plus more if needed 1/2 teaspoon ground cinnamon, plus more if needed 9 sheets phyllo dough (17 by 12 inches), thawed if frozen Pinch of cream of tartar

Gallery Sweet Potato Souffle Pie Credit: Gentl and Hyers

Recipe Summary Servings: 10

Gallery

Sweet Potato Souffle Pie      Credit: Gentl and Hyers  

Sweet Potato Souffle Pie

Credit: Gentl and Hyers

Sweet Potato Souffle Pie

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

• 2 medium sweet potatoes, pierced with the tines of a fork 1/4 teaspoon ground ginger 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 4 large eggs, separated 2 tablespoons packed light-brown sugar 1 cup whole milk 1 2-inch piece peeled fresh ginger, thinly sliced 1/4 cup unsalted butter, plus 1/2 cup melted, plus more for pan 1/4 cup all-purpose flour 1/3 cup, plus 1/4 cup granulated sugar, plus more if needed 1/2 teaspoon ground cinnamon, plus more if needed 9 sheets phyllo dough (17 by 12 inches), thawed if frozen Pinch of cream of tartar

Directions

Preheat oven to 400 degrees. Bake potatoes until tender, 1 hour to 1 hour 15 minutes. Remove from oven; let stand until cool enough to handle.

Peel potatoes, and press through a ricer into a large bowl (you should have about 1 cup); let cool completely. Stir in ground ginger, vanilla, salt, egg yolks, and brown sugar; set aside.

Meanwhile, heat milk and fresh ginger in a medium saucepan over medium heat until just under a boil. Remove from heat; let stand 30 minutes. Pour through a fine-mesh sieve into a bowl.

Melt 1/4 cup butter in a medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 1 minute. Whisk in milk mixture. Bring to a boil. Reduce heat to medium, and cook 1 minute. Stir into potato mixture.

Butter a 9-inch springform pan, and place on a baking sheet; set aside. Stir 1/3 cup granulated sugar and the cinnamon in a small bowl. Brush 1 phyllo sheet with melted butter. Sprinkle lightly with cinnamon-sugar mixture. Fold in half crosswise; brush with butter. Sprinkle lightly with cinnamon-sugar mixture, and fit into prepared pan, folded side in, allowing a 2 1/2-inch overhang. Repeat, overlapping sheets to cover bottom.

Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until foamy. Add cream of tartar; beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar; beat until stiff glossy peaks form. Whisk one-third of the egg whites into potato mixture. Gently but thoroughly fold in remaining egg whites.

Pour over phyllo; fold overhang over filling. Sprinkle with cinnamon-sugar mixture (if needed, combine 1 to 2 tablespoons more sugar and a pinch of cinnamon). Reduce oven temperature to 375 degrees. Bake pie until puffed and just set in center, 45 to 50 minutes. Remove from oven; let stand until slightly cooled and center has fallen, about 20 minutes.

Reviews (9)

 Add Rating & Review     55 Ratings   5 star values:        17    4 star values:        21    3 star values:        11    2 star values:        2    1 star values:        4        

Reviews (9)

Add Rating & Review     55 Ratings   5 star values:        17    4 star values:        21    3 star values:        11    2 star values:        2    1 star values:        4       

Add Rating & Review

55 Ratings 5 star values: 17 4 star values: 21 3 star values: 11 2 star values: 2 1 star values: 4

55 Ratings 5 star values: 17 4 star values: 21 3 star values: 11 2 star values: 2 1 star values: 4

55 Ratings 5 star values: 17 4 star values: 21 3 star values: 11 2 star values: 2 1 star values: 4

• 5 star values: 17 4 star values: 21 3 star values: 11 2 star values: 2 1 star values: 4

  Martha Stewart Member     Rating: 5 stars       11/14/2017   I love this dish, and it's become my signature Thanksgiving dish. I do consistently have a problem though with the milk curdling when I steep the ginger in it. In fact, I buy double the amount of ginger because I almost always have to do this step at least twice. I'd love some insight on why this happens!  
  
  Martha Stewart Member     Rating: Unrated       11/19/2012   Hello - I have been making this for several years noe, but have decided to make them into individual portions this year. I will be using square 2"x2" pans with removable bottoms. Does anybody have any suggestions as to how I should adjust the backing time?  
  
  Martha Stewart Member     Rating: Unrated       04/06/2012   This looks difficult, but it's actually really really easy and is visually stunning. Definitely more of a dessert than a side dish (which is how I originally intended it). Def a show stopper at any dinner party and fun to eat too. Crunchy outside with gooey warm sweet potato pie inside.  
  
  Martha Stewart Member     Rating: Unrated       12/24/2010   If I had the phyllo I would be making this right now. I think I will try this filling with my Pecan Sandies cookie crust. I adore the look and presentation of this though and it is on my 'try next' list.  
  
  Martha Stewart Member     Rating: Unrated       11/19/2008   I have made this for the last two Thanksgivings and am constantly getting requests for it year round. It's so easy and delicious!  
  
  Martha Stewart Member     Rating: Unrated       01/18/2008   New twist on an old favorite! Everyone loved it and has reemebered it too1 I get request! Easy to do!  
  
  Martha Stewart Member     Rating: Unrated       11/16/2007   can this recipe be assembled or made ahead of time? Can this be warmed after cooking?  
  
  Martha Stewart Member     Rating: Unrated       11/14/2007   This is so DELICIOUS, easier than the pumpkin pie I would usually make and looks beautiful...and really impressive!! I made it for Thanksgiving last year and everyone called it"who-needs-pumpkin-pie"! This is my new signature T-day dessert!  
  
  Martha Stewart Member     Rating: Unrated       11/06/2007   I made this last year and this year I have been asked to make again everyone loved it ymmm  
  

  Martha Stewart Member

  Rating: 5 stars 11/14/2017

I love this dish, and it’s become my signature Thanksgiving dish. I do consistently have a problem though with the milk curdling when I steep the ginger in it. In fact, I buy double the amount of ginger because I almost always have to do this step at least twice. I’d love some insight on why this happens!

Rating: 5 stars

Rating: Unrated 11/19/2012

Hello - I have been making this for several years noe, but have decided to make them into individual portions this year. I will be using square 2"x2" pans with removable bottoms. Does anybody have any suggestions as to how I should adjust the backing time?

Rating: Unrated

Rating: Unrated 04/06/2012

This looks difficult, but it’s actually really really easy and is visually stunning. Definitely more of a dessert than a side dish (which is how I originally intended it). Def a show stopper at any dinner party and fun to eat too. Crunchy outside with gooey warm sweet potato pie inside.

Rating: Unrated 12/24/2010

If I had the phyllo I would be making this right now. I think I will try this filling with my Pecan Sandies cookie crust. I adore the look and presentation of this though and it is on my ’try next’ list.

Rating: Unrated 11/19/2008

I have made this for the last two Thanksgivings and am constantly getting requests for it year round. It’s so easy and delicious!

Rating: Unrated 01/18/2008

New twist on an old favorite! Everyone loved it and has reemebered it too1 I get request! Easy to do!

Rating: Unrated 11/16/2007

can this recipe be assembled or made ahead of time? Can this be warmed after cooking?

Rating: Unrated 11/14/2007

This is so DELICIOUS, easier than the pumpkin pie I would usually make and looks beautiful…and really impressive!! I made it for Thanksgiving last year and everyone called it"who-needs-pumpkin-pie"! This is my new signature T-day dessert!

Rating: Unrated 11/06/2007

I made this last year and this year I have been asked to make again everyone loved it ymmm

All Reviews for Sweet Potato Souffle Pie

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sweet Potato Souffle Pie

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest