Sweet Potato Pie

Ingredients

For the filling

  • medium sweet potatoes
  • 4 Tablespoons  unsalted butter
  • large eggs
  • 1/2 Cup  heavy cream
  • 1/2 Cup  light brown sugar
  • 1/4 Cup  light corn syrup
  • 1 Tablespoon  pure vanilla extract
  • 1/2 Teaspoon  finely grated orange zest
  • 1/2 Teaspoon  ground cinnamon
  • 1/2 Teaspoon  fine salt
  • 1/4 Teaspoon  ground ginger
  • 1/4 Teaspoon  freshly grated nutmeg
  •  Pinch of  ground cloves

For the dough

  • 1 1/4 Cup  all-purpose flour
  • 2 Tablespoons  sugar
  • 1/2 Teaspoon  fine salt
  • 1/4 Cup  non-hydrogenated shortening
  • 8 Tablespoons  cold unsalted butter, diced
  • large egg yolk
  • 1 Tablespoon  cider or white-wine vinegar

For the whipped cream

  • 1 Cup  whipping cream
  • 1 Tablespoon  whiskey, rye, or bourbon
  •   Candied pecans

Skip the pumpkin this year and use the other orange squash to make this delicious dessert that's topped with candied pecans and whiskey cream.

Directions

For the filling

Preheat the oven to 425 degrees. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes. Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups purée. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.

For the dough

Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3-4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.)

Lightly dust the counter with flour. Roll the dough into an 11- to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about ½ inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to 1 day.

Position a rack in the lower third of the oven of the 425-degree oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees, and continue to bake until crust begins to brown on the bottom, about 10-12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.

For the whipped cream

When you are ready to serve the pie, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.

Notes

This recipe was adapted from the original on FoodNetwork.com.

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