Potato Pie (Print Version)
# Ingredients:
01 -
1 pre-made, full-fat pie crust.
02 -
1 and a half pounds of orange-fleshed sweet potatoes.
03 -
2 tbsp softened, unsalted butter.
04 -
One small 5-ounce can of evaporated milk.
05 -
3 large-sized eggs.
06 -
Two big egg yolks.
07 -
2 tbsp of optional bourbon.
08 -
2 tsp of vanilla.
09 -
Half a cup of brown sugar, packed.
10 -
Half a cup of standard white sugar.
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1 tsp ground cinnamon.
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1/2 tsp ground ginger.
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1/4 tsp nutmeg powder.
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1/4 tsp of spice mix (allspice).
15 -
1/4 tsp of coarse kosher salt.
16 -
1 c heavy cream for whipping.
17 -
1/4 c powdered sugar.
18 -
A splash of bourbon (1 or 2 tbsp).
19 -
1/2 tsp of plain vanilla.
# Instructions:
01 -
Roll out dough to about 13 inches round. Press it into a 9-inch pan and pop it in the fridge for an hour. Bake using pie weights for 18-22 minutes, take them out, then bake 10-12 minutes more. Cool completely.
02 -
Microwave sweet potatoes for 10 minutes after poking holes in them. Scoop the insides into a blender or processor, add butter, and puree until smooth. Throw in milk, eggs, vanilla, sugar, spices, and optional bourbon, blending it all together.
03 -
Pour the creamy filling into your cooled crust. Place in the oven for about 45-55 minutes, checking that the edges are firm. Set it aside to cool for two hours.
04 -
In a mixer, beat the cream, powdered sugar, bourbon, and vanilla until stiff peaks form. Scoop on top when serving.
# Notes:
01 -
You can skip the bourbon if you'd like.
02 -
Make it up to 2 days early.
03 -
Strain potato puree if you want it extra smooth.
04 -
Keep an eye on the edges while pre-baking.
05 -
Great centerpiece for festive gatherings.
06 -
Store in the fridge when done.