- 4 tablespoons butter
- 2 ounces bittersweet chocolate, chopped
- 1/4 cup sugar
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Dash salt
- 1/4 cup chopped walnuts
Cream Cheese Layer:
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1 egg
- 1/4 cup sour cream
- 2 tablespoons heavy cream
- 1 tablespoon all-purpose flour
- 1/2 teaspoon maple flavoring
Sweet Potato Meringue:
- 4 egg whites
- 1 1/2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup cooked sweet potato
- 1 cup heavy cream
- 1 pound semisweet chocolate chips
- Chopped pecans, for garnish
Brownie Crust Preparation:
Preheat oven to 325 degrees F.
Grease/spray a 9-inch springform pan. Melt butter with chopped chocolate over low heat (can use a double boiler), stirring constantly. Remove melted chocolate from heat and cool for about 2 minutes. Stir in sugar and egg until blended. Then in a small bowl, sift flour, baking powder and salt. Add flour mixture to the chocolate. Stir in walnuts. Pour batter into the springform pan and spread it until it covers the pan evenly. Bake for 10 minutes.
Cream Cheese Layer Preparation:
Using an electric mixer, beat the cream cheese until fluffy, gradually adding sugar. Add the egg and continue to mix until well blended. Next, mix in sour cream, heavy cream, flour, and maple. Pour cheese mixture over brownie crust in springform pan. Bake at 325 degrees F for 35 to 45 minutes or until a toothpick comes out clean.
Sweet Potato Meringue Preparation:
Start preparing this layer about 15 minutes before the cream cheese layer's baking time is over. Using a mixer, beat egg whites until stiff peaks form. Add powdered sugar and whip a few seconds more. Turn off mixer. Using a fork, blend cinnamon and nutmeg with cooked sweet potato, making sure that spices are well incorporated into the sweet potato. Then, carefully fold sweet potato mixture into the egg whites. Pull pie out of oven and top with sweet potato meringue. Return pie to oven for 10 more minutes or until meringue has set. Remove from oven and cool completely. While cooling, prepare caramel sauce and chocolate ganache.
Caramel Sauce Preparation:
Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable.
Chocolate Ganache Prepartion:
Melt chocolate and heavy cream together in the top of a double boiler. Stir constantly until mixture is smooth.
When both sauces are done, decorate pie in the pattern or style of your choice. Sprinkle with chopped pecans. May serve with whipped cream.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.