Sweet Potato Pie Tiramisu
Thanksgiving is almost here and I simply cannot wait! Every year, I pull out all the stops in dessert land. I definitely attempt to keep some items traditional like your standard apple pies and pound cakes as part of our holiday meals but I love a good Southern inspired twist that creates lots of ohhs and ahhs just the same. That’s where this Sweet Potato Pie Tiramisu recipe comes in.
Servings: 16 servings
- 8 ounces mascarpone cheese, softened
- 1/2 cup granulated sugar plus one tablespoon separated
- 1/3 cup brown sugar packed
- 15 ounces sweet potato in syrup, drained and mashed or homemade if you have time which makes it taste even better!
- 1/2 teaspoon ground cinnamon plus more for garnish
- 1/4 teaspoon ground nutmeg
- 2 tablespoons pure vanilla extract separated
- 2 1/2 cups fresh whipped cream separated
- 1/4 cup warm coffee
- 17.5 ounces ladyfingers
- 6 gingersnaps crumbled
To Make Filling:
Add mascarpone cheese and 1/2 cup of granulated sugar and all brown sugar to stand mixer and beat until smooth.
Next add in mashed sweet potato, cinnamon, nutmeg and 1 tablespoon of the vanilla extract and beat until well incorporated.
Lastly, fold 1 1/2 cups whipped cream into the sweet potato mixture and set aside.
To Assemble the Tiramisu:
Add remaining teaspoon of vanilla extract to a bowl with coffee and stir together.
Arrange a full row of ladyfingers at the bottom of a 9 inch springform pan.
Pour 1/2 of warm coffee mixture over ladyfingers to soak them.
Next take half of the sweet potato mixture and smooth over the top of the ladyfingers.
Next create another layer by repeating all steps starting with adding another row of ladyfingers, pour coffee sauce on ladyfingers, and finally add the rest of the sweet potato mixture.
Lastly, take remaining 1 cup of whipped cream and whisk in remaining tablespoon of granulated sugar and spread over the top of the tiramisu.
Garnish the top of the tiramisu with crumbled gingersnaps over whipped topping and a little ground cinnamon.
Place the springform pan in the refrigerator for at least 4 hours before serving.
Calories: 282kcal | Carbohydrates: 38g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 78mg | Potassium: 192mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5545IU | Vitamin C: 5.2mg | Calcium: 60mg | Iron: 1.5mg