Ingredients
Scale
- 18 full graham crackers
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 12 tablespoons unsalted butter, melted
- 2 cups fresh sweet potato puree
- 1/4 cup granulated sugar
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking dish by greasing or lining it with parchment paper.
- In a bowl, crush graham crackers into fine crumbs and mix with sugar and melted butter. Press firmly into the bottom of the baking dish to form the crust.
- In another bowl, combine fresh sweet potato puree with sugar, eggs, milk, cream, salt, and spices until smooth. Pour over the crust.
- Bake for about 60 minutes or until set in the middle. Let it cool completely.
- For the topping, beat egg whites with cream of tartar until soft peaks form; gradually add sugar while beating until stiff peaks form. Heat corn syrup and water until boiling; slowly mix into egg whites until glossy.
- Spread meringue over cooled filling and toast using a kitchen torch or under the broiler until lightly browned.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg