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Sofia Dearmas

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Monday 12 October 2026 22:11:43 GMT

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Charles Brupton :

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2026-10-13 19:50:57

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🇩🇪🇩🇪 Ich bin wirklich Single und suche keine Spiele, sondern eine ehrliche Liebe. Trau dich und sag einfach Hallo! ✨ Deutschland #Freundschaften schließen #date #fyp

🇩🇪🇩🇪 Ich bin wirklich Single und suche keine Spiele, sondern eine ehrliche Liebe. Trau dich und sag einfach Hallo! ✨ Deutschland #Freundschaften schließen #date #fyp

I know Thanksgiving is a ways away, but this gluten free sweet potato pie needs to be on your radar! Ingredients Pie ▢½ batch gluten free pie crust ▢1 ¼ pounds sweet potatoes ▢⅓ cup unsalted butter melted then cooled slightly ▢⅔ cup brown sugar ▢2 tablespoons white sugar ▢⅔ cup heavy cream ▢1 egg ▢2 egg yolks ▢2 ½ tablespoons gluten free 1:1 all purpose baking flour ▢2 teaspoons vanilla extract ▢1 ¼ teaspoon cinnamon ▢½ teaspoon nutmeg ▢½ teaspoon ginger ▢¼ teaspoon cloves ▢½ teaspoon salt Marshmallow Meringue ▢3 egg whites ▢¾ cup white sugar ▢¼ teaspoon cream of tartar ▢1 teaspoon vanilla extract Instructions Boil the sweet potatoes (whole, with the skin on) until easily pierced with a fork. Drain and then set aside until cool enough to handle. Meanwhile, prep the base crust and set aside. Or if you’re using a store bought crust just skip this! Preheat the oven to 350 Fahrenheit. Once the potatoes are cool, peel the skin and discard. Add the flesh to a blender and blend until smooth. You can opt to transfer this mixture to a mixing bowl and beat with all remaining ingredients until smooth or simply add everything to the blender and blend until smooth. Transfer to the prepared pie crust and spread the top smooth. Bake for 60 minutes or until the top looks mostly set- the center will still be a tiny bit jiggly but will set as it cools. Let cool at room temperature for about 30 minutes, then place in the fridge for at least 2 hours to set, ideally overnight. Meanwhile, to make the marshmallow meringue, add 2 inches of water to a medium sauce pan and heat over medium heat. Add the egg whites, white sugar and cream of tartar to a heat proof bowl. Add the bowl to the sauce pan but make sure the water isn’t touching the bowl. Whisking constantly, heat until the sugar dissolves and the mixture reaches 160 degrees Fahrenheit. It will start a bit thick but then thin out and get a bit foamy. Once it reaches 160 degrees F, carefully remove the bowl and add in the vanilla. Either add to a stand mixer with the whisk attachment or use a handheld electric mixer to beat for about 5 minutes or until stiff peaks form. Set in the fridge until ready to use on the pie. Once the pie has set and cooled, top with the marshmallow meringue and swirl all around the pie. Use a kitchen torch on top to toast if desired. Slice and enjoy! #glutenfree #sweetpotatopie #glutenfreedessert

I know Thanksgiving is a ways away, but this gluten free sweet potato pie needs to be on your radar! Ingredients Pie ▢½ batch gluten free pie crust ▢1 ¼ pounds sweet potatoes ▢⅓ cup unsalted butter melted then cooled slightly ▢⅔ cup brown sugar ▢2 tablespoons white sugar ▢⅔ cup heavy cream ▢1 egg ▢2 egg yolks ▢2 ½ tablespoons gluten free 1:1 all purpose baking flour ▢2 teaspoons vanilla extract ▢1 ¼ teaspoon cinnamon ▢½ teaspoon nutmeg ▢½ teaspoon ginger ▢¼ teaspoon cloves ▢½ teaspoon salt Marshmallow Meringue ▢3 egg whites ▢¾ cup white sugar ▢¼ teaspoon cream of tartar ▢1 teaspoon vanilla extract Instructions Boil the sweet potatoes (whole, with the skin on) until easily pierced with a fork. Drain and then set aside until cool enough to handle. Meanwhile, prep the base crust and set aside. Or if you’re using a store bought crust just skip this! Preheat the oven to 350 Fahrenheit. Once the potatoes are cool, peel the skin and discard. Add the flesh to a blender and blend until smooth. You can opt to transfer this mixture to a mixing bowl and beat with all remaining ingredients until smooth or simply add everything to the blender and blend until smooth. Transfer to the prepared pie crust and spread the top smooth. Bake for 60 minutes or until the top looks mostly set- the center will still be a tiny bit jiggly but will set as it cools. Let cool at room temperature for about 30 minutes, then place in the fridge for at least 2 hours to set, ideally overnight. Meanwhile, to make the marshmallow meringue, add 2 inches of water to a medium sauce pan and heat over medium heat. Add the egg whites, white sugar and cream of tartar to a heat proof bowl. Add the bowl to the sauce pan but make sure the water isn’t touching the bowl. Whisking constantly, heat until the sugar dissolves and the mixture reaches 160 degrees Fahrenheit. It will start a bit thick but then thin out and get a bit foamy. Once it reaches 160 degrees F, carefully remove the bowl and add in the vanilla. Either add to a stand mixer with the whisk attachment or use a handheld electric mixer to beat for about 5 minutes or until stiff peaks form. Set in the fridge until ready to use on the pie. Once the pie has set and cooled, top with the marshmallow meringue and swirl all around the pie. Use a kitchen torch on top to toast if desired. Slice and enjoy! #glutenfree #sweetpotatopie #glutenfreedessert

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