Sweet Potato Pie Treat (Print Version)
# Ingredients:
01 -
1 pre-made pie crust, all-butter.
02 -
Around 1½ lbs of sweet potatoes, about 4 medium-sized ones.
03 -
2 tablespoons of softened, unsalted butter.
04 -
One 5-ounce can of evaporated milk.
05 -
3 eggs, large.
06 -
2 yolks from large eggs.
07 -
2 tablespoons of bourbon, only if you'd like.
08 -
2 teaspoons of vanilla.
09 -
½ cup of brown sugar, packed.
10 -
½ cup of white sugar.
11 -
1 teaspoon of cinnamon, ground.
12 -
½ teaspoon of ginger powder.
13 -
¼ teaspoon each of nutmeg and allspice.
14 -
¼ teaspoon of kosher salt.
15 -
1 cup of heavy cream for whipping.
16 -
¼ cup of powdered sugar.
17 -
1-2 tablespoons more bourbon.
18 -
Another ½ teaspoon of vanilla extract.
# Instructions:
01 -
Shape dough into a 13-inch round and fit it into a 9-inch pie dish. Press edges for design and chill for an hour or freeze for half an hour.
02 -
With weights on, bake at 400°F for 18-22 minutes until the edges get golden. Take out weights and bake for another 10-12 minutes. Let cool fully.
03 -
Microwave the pierced potatoes for 10 minutes, flipping once halfway through. Let them cool, then scoop the inside into a processor.
04 -
Blend the sweet potatoes and butter together until smooth. Add in milk, eggs, sugars, bourbon, vanilla, and spices, and mix until combined.
05 -
Fill the crust with the mixture. Pop it into a 350°F oven and bake between 45-55 minutes, until it sets at the sides but wiggles in the middle. Leave for at least 2 hours to cool down.
06 -
Whip cream, powdered sugar, bourbon, and a bit of vanilla until you see stiff peaks. Pop it into the fridge until it's ready to serve.
# Notes:
01 -
Pick fresh sweet potatoes—they’ll give the best results.
02 -
Chilling the crust ensures it stays in place and doesn’t shrink down.
03 -
Always wait for the pie to cool before cutting it.