Rachael Ray: Sunny Anderson Egg-Free Sweet Potato Pie Recipe

Rachael Ray: Sunny Anderson’s Egg-Free Sweet Potato Pie

Sunny Anderson was in the kitchen with Rachael Ray to share a must-have Thanksgiving recipe. She explained that because eggs are such a “hot commodity” around the holidays, not everyone may have access to them. Thankfully, you can still make a delicious dessert without them! Sunny’s Egg-Free Sweet Potato Pie just might become your new favorite dessert! Another great thing about this recipe is that it can be made up to two days in advance. Thi is one recipe you won’t want to pass up!

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Rachael Ray: Sunny Anderson Egg-Free Sweet Potato Pie Recipe Ingredients

Rachael Ray: Sunny Anderson Egg-Free Sweet Potato Pie Recipe

Sunny Anderson’s Egg-Free Sweet Potato Pie is allergy friendly and oh so delicious! (seelensturm / Flickr)

  • 1/3 C mascarpone
  • 2 tbsp brown sugar
  • 1 tsp cinnamon – divided
  • 1 store-bought pie shell – unbaked
  • 1/2 C marshmallow creme
  • 3-4 sweet potatoes – scrubbed
  • 1/4 C maple syrup
  • zest of 1 lemon – divided
  • 1/4 tsp salt
  • 3/4 C heavy cream

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Sunny Anderson: Rachael Ray Egg-Free Sweet Potato Pie Recipe Directions

  1. Put the potatoes in a large pot
  2. Fill the pot with enough water to submerge the potatoes by an inch or two
  3. Turn the heat to high and bring the water to a boil
  4. When the water begins to boil, cook the potatoes for at least 15 minutes, until tender
  5. Drain the potatoes then put them in an ice water bath to cool
  6. Once cool, peel the ptoatoes
  7. Preheat the oven to 425 degrees
  8. Put the whole, peeled potatoes in a stand mixer fitted with a paddle attachment
  9. Mix the potatoes on low speed until smooth
  10. Add the maple syrup, mascarpone, 1/2 the lemon zest, brown sugar, 1/2 tsp cinnamon, and the salt
  11. Pour the mixture into the pie shell then put the pie on a cookie sheet
  12. Bake the pie for 15 minutes then drop the heat to 350 degrees
  13. Cook for another 45 minutes then remove the pie and let cool
  14. Pour the cream into the bowl of a stand mixer fitted with a whisk attachment
  15. Whip the cream until soft peaks form
  16. Add the marshmallow fluff and mix on high until the cream starts to stiffen
  17. Add the last 1/2 tsp cinnamon and lemon zest, then mix until combined
  18. Spread the marshmallow whipped cream over the top of the pie and serve

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