Making dishes for a Potato Party or a Po-Tarty is pretty easy when it comes to entrees and mains.
There were curries, mashes, stews, salads, stuffed, baked, air fired etc but what about dessert?
How about a Sweet Potato and Chocolate Pie?
The recipe I created for this is based on my numerous experiences tucking into a delicious sweet potato dish at Mrs Wilkes Dining Room in Savannah, GEORGIA in southern USA.
This pie includes baked marshmallows on top, in this case Dandies which are vegan.
SWEET POTATO AND CHOCOLATE PIEPrint Recipe
- 2 packets of Arnotts Chocolate Ripple biscuits
- 4 tablespoons of Nuttelex Lite spread
- 4 medium sized sweet potatoes (peeled)
- 2 tablespoons of brown sugar
- 2 tablespoons of cinnamon
- 9 Dandies vegan marshmallows
- Chocolate sauce to garnish
Peel the skin off the sweet potatoes, cut into small pieces and cook in a stove top steamer.
While the cooking occurs make up the pie base.
Place the biscuits and butter spread into a blender.
Blend on a medium to high speed until you have a pliable crumb mix.
Tip the crumb mix into a 25cm
Using your a clenched fist 👊 spread and flatten the crumb mix to fill the tin ensuring the base and sides are completely covered.
Run a small sharp knife around the top edges of the trim to remove any excess bits of the crumb mix.
Place in the fridge.
Once the sweet potato is cooked tip it into a large mixing bowl.
Add in the brown sugar and cinnamon and mash until well mixed and smooth. Set aside to cool.
Pre-heat your oven to 180 degrees Celsius.
Once cool remove the pie crust from the fridge and fill with the mashed sweet potato.
Place the vegan marshmallows on top and place in the oven.
Cook until the marshmallows start to brown and expand.
Remove from the oven.
To serve hot - garnish the top with your favourite vegan chocolate sauce.
To serve cold - place the pie back in the fridge to cool. When serving garnish the top with your favourite vegan chocolate sauce.