Grilled Sweet Potato S'More Pies

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Sweet potatoes
1/4 cup	59ml	Heavy cream
1/2 cup	80g / 2.8oz	Light brown sugar
1/2 cup	73g / 2.6oz	Chopped pecan pieces
2 tablespoons	30ml	Bourbon whiskey or dark rum
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1 teaspoon	5ml	Egg (large)
6		Six-inch pie crust rounds
3		Chocolate bars
1 cup	237ml	Mini-marshmallows
2 tablespoons	30ml	Softened butter

Recipe Instructions

Preheat a gas or charcoal grill.

Place the sweet potatoes on the grill and cook, turning often, until the sweet potatoes are soft and yield when gently squeezed, about 30 to 45 minutes. Remove from the grill and allow to cool before handling.

Scoop the sweet potato flesh into a mixing bowl and discard the skins. With a potato masher or heavy fork, mash the potatoes with the cream, then add the brown sugar, pecans, Bourbon, cinnamon, nutmeg and egg, mixing well. Divide the mixture into 6 portions.

Place 1 pie crust on a flat work surface and place one portion of the sweet potato mixture in the middle. Top the sweet potato filling with half of a chocolate bar and 2 tablespoons marshmallows, then fold one half of the crust over the filling. Crimp the edges of the pie crust and turn over to seal well. Repeat with the remaining crusts and fillings.

Gently rub about 1 teaspoon butter on both sides of the pies and place in aluminum foil. Place the filled pies on the grill, and cook for 5 minutes on each side. Unwrap the pies and return to the grill to brown on both sides, being careful that the crusts do not burn, about 2 minutes per side.

Serve immediately.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP16) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.