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recipe Traditional Pastry heavy cream sweet potatoes sugar brown sugar eggs egg yolk vanilla ground cinnamon ground nutmeg salt
Viewed: 29 - Published at: 2 years agoIngredients
- 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
- 1/4 cup heavy cream (to glaze the crimped pie edges)
- 2 large sweet potatoes (approximately 1 pound)
- 1/3 cup granulated sugar
- 1/3 cup firmly packed dark brown sugar
- 3 large eggs
- 1 large egg yolk
- 1 cup half-and-half
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
Method
- Preheat the oven to 400F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
- Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
- Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
- Using your thumb and index finger, crimp the edges of the pie shell.
- Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
- Set the pie shell to the side while you make the filling.
- To prepare the filling, slice the sweet potatoes with a paring knife several times to score them.
- Place the sweet potatoes on a baking sheet and bake for approximately 50 minutes, or until they are tender.
- You can check to see if the potatoes are done with either your paring knife or a forkif the utensil is easy to insert and comes out clean, the potatoes are cooked.
- Set the potatoes aside to cool.
- Once they are thoroughly cooled, peel them carefully, removing all of the skin.
- Place the peeled potatoes in a food processor and process them until they are a smooth puree, with no lumps.
- Depending on the size of the potatoes, you may have some extra puree.
- If so, this is a great side dish for any dinner.
- Place the puree in a medium bowl.
- Add the granulated sugar, brown sugar, eggs, and egg yolk and mix until they are well combined.
- Add the half-and-half, vanilla, cinnamon, nutmeg, and salt.
- Pour the sweet potato mixture into the pie shell, distributing it evenly.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes.
- Reduce the temperature to 350F and continue baking for approximately 30 minutes, or until the pie is as firm in the middle as elsewhere.
- Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
- If you choose, add a dollop of whipped cream to each slice to serve.
- Sweet Potato Pie is best served cold or at room temperature.
- It can be stored in the refrigerator for up to 4 days.
