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Recipes Desserts Pies
Recipes Desserts Pies
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| Servings: | 10 |
| Author Notes: | The sweet potato pie created by Omar the Pie Man inspired this dessert. I first tasted his pie at Jazzfest in New Orleans. His version was fried. Mine is baked, but it still has the same level of creamy sweetness that Omar’s had. Since so many of my customers come to this by way of pumpkin pie, we keep the spice profile in the same ballpark. |
| Ingredients: |
Basic Pie Dough: 7 tablespoons unsalted butter at room temperature 2 teaspoons granulated sugar 1/4 teaspoon salt 1 egg 1 1/2 cups all-purpose flour 2 tablespoons ice water Filling: 2 large sweet potatoes, 1 pound each 3 tablespoons unsalted butter, at room temperature 2 large eggs 2 large egg yolks 1/2 cup granulated sugar 1/2 cup light brown sugar 2 teaspoons pure vanilla extract 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 3/4 cup heavy whipping cream 1 teaspoon bourbon |
| Instructions: |
To make the pie dough, beat together the butter, sugar, and salt for 3 minutes on medium speed in the bowl of an electric mixer. Add the egg and beat for 30 seconds. Add the flour and water and beat for 15 seconds. Turn off the machine, scrape down the sides of the bowl, and beat again for 10 seconds. Scoop up the dough with your hands and form it into a 1 inch thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 400ºF. Place the sweet potatoes on a baking sheet and roast for 50 minutes. Cool for 10 minutes, peel, and cut into several pieces. Transfer the warm sweet potatoes and butter to the bowl of a food processor and process until smooth. beat the eggs, egg yolks, sugars, vanilla, salt, and nutmeg in the bowl of an electric mixer on low for 3 minutes. Mix in the cream. Add the pureed sweet potatoes and bourbon; beat for 1 minute. Stop the machine and scrape down the sides of the bowl; beat again until ingredients are incorporated, about 20 seconds. Heat the oven to 350 F. On a lightly floured surface, roll out the pie dough into a 12 inch circle, to fit in a 10 inch deep pie plate. Transfer the dough to the plate; trim any excess and crimp edges. (If you’re new to rolling out pie crusts, click here for our pie making tutorial. Pour the sweet potato filling into the pie shell, transfer to a baking sheet, and bake for 1 hour, or until center is set. Chill in the refrigerator for several hours before serving. |
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