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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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One of my favorites. You could substitute pumpkin, but I really love the sweetness and flavor depth of the sweet potatoes in this pie. Ingredients:
1 butter, pastry for two crusts |
1 large egg yolk, beaten with |
1 teaspoon water |
2 cups sweet potato puree (or pumpkin puree) |
2/3 cup packed light brown sugar |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon salt |
1 cup heavy cream |
2/3 cup whole milk |
2 large eggs |
1/4 cup bourbon |
unsweetened whipped cream (to garnish) |
Directions:
1. Roll out half the pastry and fit into a standard pie tin.
2. Leave the edges flat and cut them off a bit over the edge.
3. Chill down hard.
4. Meanwhile, take the rest of the pastry and roll out, then cut out about 30 leaves from it.
5. Place them on a sheet pan and chill.
6. Mix all of the ingredients for the filling together (sweet potato through bourbon).
7. Pour into the well-chilled crust.
8. Use the egg wash to attach the pastry leaves to the edge of the pie crust, then brush them with the remaining egg wash.
9. Bake at 375 degrees for 1 hour.
10. Chill for at least 4 hours before serving.
11. Serve with unsweetened whipped cream.
12. NOTE: Just bake 3 medium sized sweet potatoes in the oven until nice and soft.
13. Scoop out the flesh and mash very well in your mixer.
14. This should give you a little over 2 cups.
15. You can substitute pumpkin for the sweet potatoes if you like.
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