Sweet potato cream cheese brownie pie

  • For the brownie crust
  • 60g butter
  • 60g dark chocolate, chopped
  • 50g caster sugar
  • 1 egg
  • 40g plain flour
  • 1/2 tsp baking powder
  • Dash salt
  • 30g chopped walnuts
  • For the cream cheese layer
  • 500g cream cheese, softened
  • 150g caster sugar
  • 1 egg
  • 50ml sour cream
  • 30ml double cream
  • 15g plain flour
  • 1/2 tsp maple flavoring
  • For the sweet potato meringue
  • 4 egg whites
  • 180g icing sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 100g cooked sweet potato
  • For the caramel sauce
  • 400g individually wrapped caramels
  • 1 tin evaporated milk
  • For the chocolate ganache
  • 225ml double cream
  • 500g milk chocolate chips
  • Chopped pecans, for garnish
For the brownie:
1) Preheat oven to 160 degrees C. Grease/spray a 23cm springform pan.

2) Melt butter with chopped chocolate over low heat, stirring constantly. Remove melted chocolate from heat and cool for about 2 minutes. Stir in sugar and egg until blended.

3) Then in a small bowl, sift plain flour, baking powder and salt. Add plain flour mixture to the chocolate. Stir in walnuts. Pour batter into the springform pan and spread it until it covers the pan evenly.

4) Bake for 10 minutes.

For the cream cheese layer:
1) Using an electric mixer, beat the cream cheese until fluffy, gradually adding the sugar. Add the egg and continue to mix until well blended.

2) Next, mix in sour cream, double cream, plain flour, and maple. Pour cheese mixture over brownie crust in springform pan.

3) Bake at 160 degrees C for 35 to 45 minutes or until a toothpick comes out clean.

For the sweet potato meringue:
1) Start preparing this layer about 15 minutes before the cream cheese layer's baking time is over.

2) Using a mixer, beat egg whites until stiff peaks form. Add icing sugar and whip a few seconds more. Turn off mixer.

3) Using a fork, blend cinnamon and nutmeg with cooked sweet potato, making sure that spices are well incorporated into the sweet potato. Then, carefully fold sweet potato mixture into the egg whites.

4) Pull pie out of oven and top with sweet potato meringue. Return pie to oven for 10 more minutes or until meringue has set. Remove from oven and cool completely. While cooling, prepare caramel sauce and chocolate ganache.

For the caramel sauce:
1) Unwrap caramels.

2) In a double boiler or bain-marie, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable.

For the chocolate ganache:
1) Melt chocolate and double cream together in the top of a double boiler/bain-marie. Stir constantly until mixture is smooth.

2) When both sauces are done, decorate pie in the pattern or style of your choice. sprinkle with chopped pecans. May serve with whipped cream.

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