Woo-hoo! We made it to Friday! Long week--maybe it's the getting dark early messing up all our circadian rhythms. Who knows? In any case, if you've been with the blog for a while, you know that I generally do a Famous Fridays post on Fridays where I celebrate a famous cook, chef, cookbook, restaurant etc. Today though, it's just business as usual, although looking at that luscious meringue-topped pie and you'll see that today's post is anything but usual. Just shaking up traditions a bit with this truly special Meringue Topped Sweet Potato Pie!

And speaking of tradition, I am going to 'fess up and tell you one of my long held culinary secrets. I HATE pumpkin pie!! Really! As in get-it-away-from-me-FAST!!! I just don't get the appeal. If that were the only dessert on the table at Thanksgiving, I'd walk away and then stuff my face with chocolate chips the moment I got home! No disrespect to all you pumpkin pie lovers out there--it's not you, it's me! Anyway, I thought my hatred extended to sweet potato pie too (which is totally irrational since we scarf them down like about 4 times a week) but when I saw this meringue topped version, it sort of called out to me and I thought I'd give it a try.

...And I'm so glad I did because it turns out that sweet potato pie tastes nothing like pumpkin pie, at least not this one. Truly something to be thankful for!

Also, if you're a little nervous about the ins and outs of making pie dough, this one will leave you calm as a cucumber because it's just a basic graham cracker crust enhanced with the goodness of pecans, brown sugar and cinnamon. No rolling or crimping needed. And it all comes together in the food processor.

As does the sweet potato filling, which is creamy, lightly spiced and not too sweet.

Then there's that gorgeous cloud of caramelized meringue-have I mentioned the meringue yet?!! topping the whole thing. It's got a marshmallow-like consistency and comes together in just minutes too. Looks fancy but in reality it's as easy as...pie (sorry, couldn't help myself)

Every bite is smooth sailing. Mmmmm...Definitely time to start some new traditions! Imagine the oohs and aahs when you set this on the Thanksgiving dessert table!

Now go have yourself a terrific and tasty weekend and I'll be back next week with more Thanksgiving ideas and maybe even a FF post too--really have to get cooking from those new cookbooks!! Have a good one!

Meringue Topped Sweet Potato Pie

Makes about 10 servings

You will need a food processor for this.

Prep Time for crust: 10 minutes; Bake Time for Crust: 25 minutes; Prep Time for filling: About 25 minutes; Bake Time: About 1 hour; Prep Time for Meringue: 10 minutes plus about 1 minute under the broiler to brown the pie.

Ingredients

For the crust

4 ounces pecans (1 cup), toasted
11 whole graham crackers
2 tablespoons dark brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, melted

For the filling

Four 8 ounce sweet potatoes
½ cup dark brown sugar
3 large eggs
½ cup heavy cream

For the meringue

1 cup granulated sugar
⅓ cup water
3 large egg whites
Pinch of salt
1 teaspoon vanilla extract

The Recipe

1. To make the crust: Preheat oven to 325º F. Place the pecans in the large bowl of a food processor. Break up the graham crackers and add them in too with the brown sugar, salt and cinnamon. Pulse until crumbs form. Then add the butter and process until evenly mixed. Turn the mixture into a 9 or 10 inch pie plate and press the crumbs evenly across the bottom and up the sides. Wipe out processor with paper towels--no need to wash. Bake crust for 25 minutes, until lightly browned. Place on a wire rack to cool completely.

2. For the filling: while the crust is baking, prick the sweet potatoes all over with a fork and place in microwave at high power for 10 minutes. Transfer to oven and cook for another 10 minutes or until potatoes are soft. Remove from oven and cut open to let steam escape. When cool enough to handle, scrape out into the bowl of the food processor and purée until smooth. Add in brown sugar and eggs and purée until smooth, then add in cream and blend together. Pour into the cooled crust and bake for 50 minutes to one hour until set with a dry top. Transfer to a wire rack to cool completely.

3. To make meringue: preheat broiler. Place the granulated sugar and water in a small saucepan and stir together. Bring to a boil over high heat and cook without stirring until a candy thermometer registers 240ºF. This should take about 5 minutes. Meanwhile, place the egg whites and salt in a large bowl of an electric mixer and use the whisk attachment if possible. Beat the whites until soft peaks form. Then keep the machine on and pour the hot sugar mixture in slowly at a drizzle. Be careful, it will burn you if it splatters. Beat whites until stiff and glossy and still slightly warm to the touch, about 5 minutes. Then beat in the vanilla.

4. Mound the meringue over the cooled pie, swirling it every which way. Place it under the broiler for about 30 seconds--DO NOT WALK AWAY!!! until meringue is lightly browned. Pie is now ready to serve. Cut into wedges or keep at room temperature if serving later the same day. If making this the day before, carefully cover pie and chill. Or consider chilling pie with filling but not meringue topping and doing meringue before serving.

Enjoy!

Note: Recipe adapted from Food and Wine Magazine, 2010. I cut the fresh ginger from the crust and the bourbon from the filling.