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Sweet Potato Puree: Preheat your oven to
400 degrees F (200 degrees C). Line a baking sheet with foil or
parchment paper. Rinse and dry the sweet potatoes. Using a sharp
knife, cut 1/4 inch (.5 cm) deep "X" into each side of the sweet
potatoes. Place the potatoes on the baking sheet and bake until the
flesh is tender when pierced with the tines of a fork or the tip of
your knife (about 45 - 60 minutes depending on the size of your
potatoes). Remove from oven and let cool completely on a wire rack. Then
cut the potatoes in half and scoop out the flesh with a spoon. You can
puree in your food processor until smooth or mash with a fork. If not
using straight away, cover and refrigerate the puree for about three
to five days. You need
2 cups (425 grams)
of Sweet Potato Puree for the pie filling.
Pie Crust: In
your food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 10 seconds). Sprinkle about
2 - 3 tablespoons of water over the flour mixture and process just
until the dough holds together when pinched. (You don't want a solid ball of
dough.) If necessary, add more water.
Turn your dough onto your work surface,
gather it into a ball, and flatten
into a disk. Cover with plastic wrap and refrigerate for about one
hour or until firm. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently,
remove from the fridge and
place on a lightly floured surface.
Roll the pastry into a
12 inch (30 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards).) Loosely roll the pastry
around your rolling pin and transfer to a 9 inch (23
cm) pie pan. Brush off any excess flour and trim the edges of the
pastry to fit the pie pan. Crimp the edges. If desired, press
the crushed gingersnap cookie crumbs evenly onto the bottom and up the
sides of the unbaked pie crust. Cover with plastic wrap
and place in the refrigerator to chill, while you make the filling.
Preheat your oven to 375 degrees F (190 degrees C) and place rack in bottom third of the
oven.
Sweet Potato
Filling:
In a large bowl whisk the eggs until frothy. Next, whisk in the sugar,
and then the cream, bourbon (if using), vanilla extract, ground
spices, and salt. Stir in the Sweet Potato Puree.
Pour the mixture into the prepared
pie shell and place on a large baking sheet to catch any spills. Bake
the pie for about 45 minutes or
the crust has nicely browned and the
filling is just set, but the center will
still look wet. (A knife inserted about 1 inch (2.5 cm) from
side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any
leftovers at room temperature about two days or in the refrigerator
for three to four days.
Makes one 9 inch (23 cm) pie.
Maple Whipped Cream:
Place the heavy whipping cream and
maple syrup in bowl of your electric mixer. With the whisk
attachment, whip the cream until soft peaks form.
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Sweet Potato Puree:
2 pounds (about 900 grams) Sweet Potatoes
(about 2 to 3)
Pie Crust:
1 1/4 cups (175 grams) all-purpose
flour
1/2 teaspoon
(2 grams) salt
1 tablespoon (15 grams) granulated
white sugar
1/2 cup (113 grams)
cold unsalted butter, cut into 1 inch (2.5 cm) chunks
3
- 4 tablespoons
ice cold water
Pecan
Layer: (optional)
1/3
cup (35 grams) finely chopped pecans (or walnuts)
Sweet Potato Filling:
3
large eggs, at room temperature
1/2
cup (110 grams) firmly packed light brown sugar
3/4
cup (180 ml/grams) half-and-half cream (can also
use heavy or light whipping cream)
1 tablespoon bourbon,
rye whiskey, or rum (optional)
1/2 teaspoon (2 grams)
pure vanilla extract
1/2
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/2 teaspoon freshly
grated nutmeg
1/2
teaspoon (2 grams) kosher salt
2 cups (425 grams)
Sweet Potato Puree (see above recipe)
Maple Whipped Cream:
(Optional)
1
cup (240 ml) cold heavy whipping cream (cream with a 35-40% butterfat
content)
1
1/2 tablespoons pure maple syrup |
