I found this gif while scrolling aimlessly on Imgur.
I identified with it so much – what with my terrible habit of procrastinating (which is what I was doing on Imgur in the first place, obviously). I’m working on it, little by little. But, I know I can do better.
For instance, maybe I should’ve posted this recipe yesterday? Given y’all a little more time to add it to your menu. But then I thought – hey, maybe there are other people like me out there. Perhaps there’s truth to the whole “procrastinators unite…tomorrow!” thing? Me waiting to post this and you waiting to figure out what dessert to make could be the perfect balance we as procrastinators need!
Plus! This can be made today and be ready for tomorrow – saving time and valuable oven space on the big day. Look at us, procrastinators planning ahead! Baby steps, folks. Baby steps.
Sweet Potato Cream Pie with Marshmallow Whipped Cream
(makes 1 9-inch pie)
For the crust:
1 sleeve cinnamon graham crackers
1 cup pecan halves
1 tablespoon flour
2 tablespoon brown sugar
Pinch of salt
6 tablespoon butter, melted and cooled
Preheat oven to 350 degrees.
In a food processor pulse the graham crackers and pecans together until only fine crumbs remain. Add flour, sugar, and salt and pulse to combine. Add in butter and pulse until the crust comes together.
Press into the bottom and ½ inch up the sides of a 9-inch springform pan and bake in preheated oven for 10 – 12 minutes, or until crust is just golden brown at the edges.
Remove to rack to cool.
For the custard:
2 cups half & half
½ cup whole milk
3 whole eggs
3 egg yolks
¼ cup brown sugar
¼ cup granulated sugar
½ tsp. salt
2 tablespoon cornstarch
½ cup pureed sweet potato
1 tsp. vanilla extract
½ tsp. cinnamon
2 tablespoon butter
In a medium saucepot, heat the half & half and whole milk until warm to the touch.
While the liquid warms, whisk together the eggs, yolks, sugars, salt, cornstarch, and sweet potato until thick and glossy.
Add a little bit of the warmed liquid to the egg mixture to temper it, whisk to smooth. Pour into the saucepot and cook over medium heat until thick, whisking constantly.
When the whisk begins to leave trails in the custard, stir in the vanilla, cinnamon, and butter until smooth.
Remove from heat, pour into a glass bowl and cover with plastic wrap before placing in fridge to cool for about an hour.
For the whipped cream:
12 oz. heavy whipping cream
½ cup marshmallow fluff
¼ cup powdered sugar
1 tsp. vanilla extract
Pinch of salt.
Combine all ingredients in the bowl of a stand mixer and whisk on high until stiff peaks form.
To assemble pie:
Pour cooled custard into crust and cover once more with plastic wrap before returning to fridge for at least four hours, preferably over night.
Top with marshmallow whipped cream before serving.
*adapted from my Banana Cream Pie recipe
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