Ingredients

Steps

• Boil the sweet potato for 7 minutes until tender.
• Drain and mash the potato with vanilla seeds and brown sugar until smooth.
• Fill a 10cm chefs' ring two-thirds full with the potato mixture.
• Whisk egg whites to soft peaks, then gradually whisk in 55g of caster sugar.
• Pipe meringue over the mash and brown with a blow torch until golden.
• Melt remaining caster sugar in a pan, add pine nuts, and cook until caramelized.
• Pour the brittle onto silicone paper to cool.
• Remove the ring and serve the pie with broken brittle scattered around.