Kristy's Kitchen

Crust Ingredients: 1/2 (14.1-oz.) package refrigerated piecrusts Parchment paper 1 egg yolk, lightly beaten  1 tablespoon whipping cream Filling Ingredients:  1/4 cup butter, melted  1 cup sugar  1/4 teaspoon salt  3 large eggs  3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)  1 cup half-and-half  1 tablespoon lemon zest 3 tablespoons lemon juice 1/4 teaspoon ground nutmeg Marshmallow Meringue Ingredients: 3 egg whites  1/2 teaspoon vanilla extract 1/8 teaspoon salt  1/4 cup sugar  1 (7-oz.) jar marshmallow crème  Instructions: Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper. Whisk together egg yolk and cream; brush botto...

Ingredients: 3 medium sweet potatoes 3/4 lb boneless skinless chicken breasts (about 2 small breasts) 1/4 cup olive oil 2 TBSP fresh lime juice 2 cloves garlic, minced 3 whole chipotle peppers, minced 1 tsp dried oregano 1 tsp cumin 2 tsp chili powder salt & pepper 2 cups spinach 5 oz sharp white cheddar cheese, grated Instructions: 1. Preheat oven to 350 degrees. Wash sweet potatoes & prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place the chicken in a baking dish and rub with a TBSP of olive oil, salt & pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or with your hands. (You can also use a pre-cooked rotisserie chicken). When the sweet potatoes are done, cut in half and allow to cool for 5-10 minutes.  2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt & pepper. Set aside. 3. Hea...