dd8152979b7cbdaf82b60cc72f1d2c4bMost states have apple festivals. Georgia has an apple festival and a sweet potato festival. This Saturday on October 29, Georgia’s annual sweet potato festival will be held in Ocilla, GA. As with most fall festivals, there will be a cooking contest (for sweet potatoes), parade, and activities such as pony rides and inflatables.

Sweet Potato Festival

The festival begins with a show from one of the local spf_marchingband2elementary schools displaying their artwork while the sweet potato cooking contest goes on. Categories include pies, cakes, candied sweet potatoes, soufflés, and novelties such as candy, bread, and ice cream. Who knew all that could be made with sweet potatoes! Once the winners are chosen, the parade begins. Overall, it’s a lot of fun you won’t want to miss if you live in Georgia. If you’re hoping to enter the sweet potato contest or just want to make something for yourself with sweet potatoes, here’s a recipe for a sweet potato pie topped with a marshmallow meringue.

What You Will Need for Sweet Potato Pie:

sweet potato

CRUST:

  • 1/2 (14.1-oz.) package refrigerated pie crusts
  • Parchment paper
  • 1 egg yolk, lightly beaten
  • 1 tablespoon whipping cream

FILLING:

  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)
  • 1 cup half-and-half
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1/4 teaspoon ground nutmeg

MARSHMALLOW MERINGUE:

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 1 (7-oz.) jar marshmallow crème

How It’s Done:

Crust

1. Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.

2. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.

Filling

1. Prepare filling: Stir together melted butter, 1 cup sugar, salt, and 3 eggs in a large bowl until the mixture is well blended.

2. Add the sweet potatoes, half and half, lemon zest, lemon juice, and ground nutmeg. Stir until the mixture is well blended. Pour sweet potato mixture into prepared piecrust. (Pie will be very full.)

3. Bake at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer pie to wire rack and cool completely (about 1 hour).

Meringue

1. Beat egg whites, vanilla, and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.

2. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.

3. Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.

Note: Pie can be made up to a day ahead. Prepare recipe as directed through Step 4; cover and chill up to 24 hours. Proceed as directed in Steps 5 through 7.

Recipe found from MyRecipes.com