Maple Marshmallow Sweet Potato Spiral
Recently flipping through a favorite magazine, I saw a spiral pie using zucchini, yellow squash, and eggplant. It was so pretty and looked delicious. I just loved the green, purple, and yellow swirls in the spiral.
Today I am sharing my spin on a spiral. I am using different varieties of sweet potatoes and making it a sweet verses a savory dish by using mini marshmallows and maple syrup. Oh…and a little mascarpone cheese too!
This is a doozie of a dish friends! I hope you will try it! I usually have to test recipes two or three times before it is Sparkling Charm ready. My husband ate the entire dish with a glass of milk on my first take of this recipe. So, if you are making it for your sweetheart, get a carton of milk ready!
Sparkle! Sparkle! XX-gwyn
Note: I used Garnet, Jewel, Japanese, Hannah, and Orange Sweet Potatoes in this recipe. If you can’t find a variety in your grocery store, regular orange sweet potatoes will be perfectly delicious!
1 basic pie crust, par baked (A frozen crust works just fine too!)
5 small sweet potatoes in different varieties, peeled and washed with spots removed
16 ounces mascarpone cheese
5 tablespoons maple syrup
3 tablespoons brown sugar
2 teaspoons cinnamon
2 teaspoons of fresh orange zest
1 tablespoons, fresh squeezed orange juice
1/2 cup chopped pecans or walnuts
1/4 cup coconut oil, melted
(optional) warm maple syrup and/or whipped cream
Preheat oven to 350 °F.
Spray a 9″ tart form with vegetable or coconut cooking spray.
Roll the chilled pie crust out on a lightly floured surface just larger than the tart form. Place the dough into the tin and gently press it into the bottom and sides. Using a knife, trim off any excess. The dough should be flush with the fluted edge of the tart form. Refrigerate the dough for 30 minutes.
Use a mandolin or a sharp knife to thinly slice the sweet potatoes lengthwise. Lay each piece flat and slice in half creating long skinny slices.
Using parchment paper, line the pie crust and fill with dried beans or a pie weight. Bake for 15 minutes or until the edges are slightly golden. Remove from the oven, set aside, and cool completely.
In a mixing bowl, add the mascarpone cheese, maple syrup, brown sugar, cinnamon, orange zest, and orange juice. Mix until smooth.
Spread the mascarpone spread into the bottom of the cooled pie crust.
Starting along the edge of the tart form, tightly place the sweet potato slices in concentric circles working to the middle until the tart form is full.
Generously, brush the top of the spiral with the melted coconut oil.
Bake for 40 minutes. Remove from the oven and add the mini marshmallows on top.
Bake another 10 minutes and remove from the oven.
Cool in the tart form for 15 minutes.
From the bottom, push the Maple Marshmallow Sweet Potato Spiral upwards to remove it from the tart form.
Serve warm! Top with extra maple syrup or even a dollop of whipped cream! DELICIOUS!
Copyrights & Credits//Author, Creator, and Photographer: Gwyn @SparklingCharm.com