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Sweet Potato Meringue Pie

November 16, 2017

Sweet potato pie is one of those Thanksgiving traditions I was completely oblivious to until I moved to the South. The extent of my knowledge of sweet potatoes for Thanksgiving started and ended with sweet potato casserole. You know, that super sweet “casserole” that is topped with loads of marshmallows and somehow always gets served as a side dish and not as a dessert. Yeah, I never quite understood sweet potato casserole. 

I totally understand sweet potato pie! If you are going to dress sweet potatoes up with sugar and butter, call it what it is! Dessert! Put it in a pie crust and call it a pie. It’s delicious. And, if you just can’t seem to get on board with sweet potatoes without the marshmallows, I’ve got you covered! Just top that baby off with a healthy meringue topping that is just as good (dare I say, better?) than a marshmallow topping. 

It’s the best of both worlds!

Here’s how I made it:


Starting with the pie crust, I rolled out my favorite pie dough and transferred it to my pie dish. 

Then I covered the pie dough with tin foil and filled it with pie weights to partially bake (par-bake). 

Note: I was a little hasty in par-baking the crust and didn’t freeze it beforehand so it ended up shrinking. To prevent shrinkage (hold the jokes), freeze the pie dough in the pie dish before placing it in the oven.


While the pie crust baked, I microwaved the sweet potatoes until they were completely soft and I could easily spoon the potato away from the skin. 


I added the sweet potatoes, along with sugar and butter in a large bowl and gave it a good whisk until it was smooth. Then I added the egg, egg yolks, cream, vanilla, and spices and gave it another good mix until it was completely smooth. Then all of that got poured into the par-baked pie crust.

Custard pies can be a little tricky to know when they are completely done baking. The pie should still have a little wiggle in the middle, but the top should be totally dry and the pie closest to the crust should be set. 

Once the pie reached that point, I removed it from the oven and let it cool to room temperature. It will continue to set as it sits out and cools. 

I used the waiting time to clean up and make my meringue. I used the French method, which I describe in detail in this buttercream post. Once the meringue formed semi-stiff peaks, I just dumped it right onto the pie.


You can spread your meringue out however you like. I wanted it to look a little spiky so first spread the meringue our across the pie, then used the spatula to form little peaks across the top by pulling the spatula up in short quick motions. 

Finally, I placed the pie back in the oven under the broiler to caramelize the meringue. You could also use a kitchen torch if you wanted to have more control over your caramelization.

But, you know, I like to live life on the edge sometimes. I just stick my pie under the broiler and wait to see what happens. 

I loved cutting into this and seeing that meringue piled high on top. The meringue may be my favorite part of this pie! 

Meringue is just so perfect on top of a dense custard pie like sweet potato pie. That super soft meringue just balances everything else out. It’s like a lighter version of a whipped cream topping. It provides a little extra sweetness, but not nearly as much as a marshmallow topping would, and helps cut through the richness of the pie itself.

Have I convinced you to make this for Thanksgiving? Well, I certainly convinced myself!
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/ Filed In: Eat, Other Sweets New, Pies and Tarts
Tagged: Fall, meringue, pie, sweet potato, sweet potato pie, Thanksgiving

Paleo Avocado Toast

May 4, 2016

Paleo Avocado Toast

Is anything trendier than avocado toast in the food world right now? I can’t think of anything. First it was cupcakes, then macarons, now avocado toast.

Well, I have a confession. I have never had traditional avocado toast! I can hear my Californian credibility slipping away as we speak. I love avocados, I love toast, how have I never put the two together before?

Leave it to me to wait until I can’t actually have toast to try my very first bite. Since bread was out of the question, I turned to my trusted friend, the sweet potato, to take it’s place.


I know what you are thinking, sweet potatoes can never replace bread, and you’re right. But the sweet potatoes, once baked and toasted under the broiler, are as good as you are going to get on a Paleo diet. Trust me, the avocado still tastes heavenly on top of the sweet potato. And since the slices are charred a little bit, you still get that toasted flavor.

Paleo Avocado Toast

I think the key to making  Paleo avocado toast is finding the biggest sweet potato you can get your hands on. That will give you the most real estate to pile on the avocado and any other toppings you want. I decided to add bacon on one and an egg on another. All were excellent on their own, but do you know what’s even better? Stacking the bacon and egg toasts together to make a sandwich!

Sweet Potato Breakfast Sandwich

Ya’ll, it was AMAZING. I had to put it down after one bite and take a picture. That’s why this picture is so random because it’s definitely not styled or staged. This is literally what it looked like seconds after my first bite. 

Avocado Toast on Sweet Potato slices

I can already tell you that Paleo avocado toast is going to be my go-to breakfast, weekend lunch, snack, you name it for the rest of my Whole 30, and probably afterwards. It’s perfectly filling and a great way to start my day or to give me the energy I need for a grueling workout. 

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/ Filed In: Eat, Paleo Dishes
Tagged: avocado, avocado toast, Paleo, sweet potato

Roasted Poblano Sweet Potato Soup

March 30, 2016

Sweet-Potato-Soup-4title

A couple weeks ago I was traveling for work and was sick as a dog. I felt so bad for my coworkers traveling with me, stuck in a small conference room or car with me as I hacked up a lung. On our way back to Charlotte, we stopped in some small town in the middle of nowhere to try find something to eat. I don’t know about you, but when I am sick I crave healthy foods, maybe I think it will make me recover even quicker, but this little town did not seem like the kind of place that would have anything remotely healthy. 

Sure enough we found this cute little restaurant that had a sweet potato soup on special. Healthy, warm and soothing sweet potato soup. I was sold! But there was something a little different about this sweet potato soup. It had a little kick to it as well as this nice smokey flavor. It was absolutely delicious! I just about licked the bowl clean. According to the waitress, “secret” (not-so-secret, now) was the addition of fire roasted poblanos and habaneros. I knew I had to come home and try to make my own version!

Of course I can’t remember the town or the restaurant or else I would recommend it if you are ever driving between Raleigh and Charlotte. 

Sweet Potato Soup-2

To make the soup, I roasted two large sweet potatoes and broiled two poblanos until the skins were black and blistered. I let the peppers steam in a plastic bag for a few minutes, then when they were cool enough to handle, I rubbed off the charred skins. I threw the skinned sweet potatoes and de-seeded poblanos into a pot with some chicken stock and spices, and once it came to a boil I let my immersion blender go to work and blend the soup into creamy oblivion. 

Sweet Potato Soup-1

I topped off the delicious bowl of sweet potato heaven with some extra pieces of poblano, cilantro, and some feta cheese. (I would prefer cotija cheese, but I don’t even think I can get that here in North Carolina. These North Carolinians don’t even know what they are missing.) And because I was serving this to my hungry husband, I also paired it with a quesadilla to make a more complete meal. It’s almost like the Mexican version of a grilled cheese and tomato soup. I think I might prefer this version better!

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/ Filed In: Eat, Healthy Dishes, Paleo Dishes
Tagged: healthy, soup, sweet potato

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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