 This pie is as sweet to the eye as it is to the tooth.
| Serves 10 |
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| 2 |
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medium sweet potatoes, pierced with the tines of a fork |
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| 1/4 |
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teaspoon ground ginger |
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| 1/2 |
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teaspoon pure vanilla extract |
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| 1/4 |
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teaspoon salt |
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| 4 |
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large eggs, separated |
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| 2 |
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tablespoons packed light-brown sugar |
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| 1 |
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cup whole milk |
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| 1 |
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piece (2 inches) peeled fresh ginger, thinly sliced |
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| 1/4 |
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cup unsalted butter, plus 1/2 cup melted, plus more for pan |
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| 1/4 |
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cup all-purpose flour |
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| 1/3 |
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cup plus 1/4 cup granulated sugar, plus more if needed |
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| 1/4 |
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teaspoon ground cinnamon, plus more if needed |
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| 9 |
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sheets phyllo dough (17 by 12 inches; thawed if frozen) |
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Pinch of cream of tartar
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1. Preheat oven to 400°. Bake potatoes until tender, 1 hour to 1 hour 15 minutes. Remove from oven; let stand until cool enough to handle. |
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2. 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. |
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3. 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. |
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4. 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. |
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5. 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. |
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6. 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. |
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7. 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°. 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. |
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