Sweet potato chiffon pie

Crust

18 graham crackers

¼ cup sugar

½ teaspoon cinnamon

4 tablespoons unsalted butter, melted

Filling

2 pounds sweet potatoes

1 envelope gelatin

¼ cup water

½ cup half & half

3 large eggs, separated

½ cup + 2 tablespoons sugar

2 ½ teaspoons vanilla essence

¾ teaspoon pumpkin pie spice

½ teaspoon salt

1 cup heavy cream

1 ½ tablespoons sugar

cinnamon for dusting

1.       Make the crust; preheat the oven at 180ºC. in a robocoupe, pulse the graham crackers with sugar and cinnamon until finely ground. Add the butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and up the sides of a lightly buttered glass pie plate. Bake for 10 minutes, until the crust is lightly browned. Transfer the crust to cool completely, leave the oven on.

2.       Meanwhile make the filling; poke the sweet potatoes al over with fork and steam until barely tender about 5 minutes and put in the oven, continuing bake for 10 minutes until they are tender. Let cool. Scoop the flesh into blender and puree until smooth.

3.       In a bowl, soft the gelatin with ½ cup of water. In a pan boil half and half, cover and keep warm

4.       Meanwhile, in a bowl, beat the yolk until thick, 3 minutes, add ¼ cup of sugar and beat until very thick, 5 minutes. At low speed, pour the warm half-and-half, and bring to cook over bain marie and thick, about 9 minutes. Add the gelatin to the custard and cook for 1 minutes, remove from the heat and add sweet potatoes, 2 teaspoons vanilla essence, pumpkin pie spice and the salt.

5.       Put the egg white and ¼ cup sugar + 2 tablespoons of sugar in a medium bowl and cook over bain marie until warm, remove from the heat and beat with high speed until stiff and glossy. Using rubber spatula, fold the egg white into the custard until no streaks remain. Pour the custard into the crust and fridge until the top is just set, 15 minutes, spoon the remaining custard on top and fridge the pie for at least 8 hours.

6.       In a medium bowl, beat the cream, sugar and remaining vanilla until firm. Spoon the cream over the pie and dust with cinnamon and serve.