Saturday, November 23, 2013

Sweet Potato Pie

One of my favorite desserts during the holiday season and probably of all time is sweet potato pie. Pumpkin pie is a very close second followed by apple pie. Pumpkin tends to be more popular around this time of year, but sweet potato actually makes a sweeter, richer, more luxurious pie in my opinion. If you love one, you'll most likely love the other. I always like to make one or the other for Thanksgiving although in recent years, it seems less popular with my family compared to some of the other glitzier holiday desserts I make. I have a kabocha squash pie posted on this blog that is basically a take on the classic Libby's pumpkin pie that most of us know and love if you want to make a pumpkin pie. This year, I decided to try out this sweet potato pie from Joy the Baker and boy, am I glad I did.

I thought the spice profile and overall flavor of this pie was spot on, maybe the best I've ever had. Coriander is not something I normally put in my fall pies, but I really think it brought everything together nicely. The filling has quite a lot of sweet potato in it, so it's not as custardy as a typical pumpkin pie, but that's fine with me and it should be fine with you too I presume.

As Joy says, you definitely need a deep dish pie plate for this if you're making a 9 inch pie. I used a 9.5 inch pie plate and it was filled right to the top. This time, I used my standard pie crust recipe from Martha Stewart, but I'm sure Joy's buttermilk version is also fantastic.
Sweet Potato Pie
Pie Crust from Martha Stewart, Filling slightly adapted from Joy the Baker
Makes one 9 inch pie

Pie Crust
1 1/4 cups all purpose flour
1 stick cold unsalted butter, diced
1/2 tsp granulated sugar
1/4 tsp fine salt
1/8-1/4 cup iced water

Pulse the butter, sugar, salt, and flour in a food processor until the butter is the size of peas. Gradually add just enough iced water as the processor is running until the dough just holds together when squeezed in the palm of your hand. Dump out onto a piece of plastic wrap and form into a round disk. Refrigerate at least 30 minutes and up to 3 days or freeze up to a month and thaw in the fridge overnight.

When ready to use, roll out the pie dough to a round big enough for a 9 inch pie plate. Fit into the pie plate, crimp, dock with a fork, then freeze for 10 minutes. Line with parchment paper and fill with pie weights or beans. Bake in a preheated 375 degree F oven for 30-35 minutes removing the parchment and pie weights halfway through so that the crust can begin to brown. Remove when the crust starts to color nicely. Let cool while you make the filling.

2 cups mashed sweet potatoes, about 2 medium sweet potatoes
3/4 cup packed brown sugar, light or dark
1 1/4 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 cup (4 tbsp.) unsalted butter
10 ounces evaporated milk
1/3 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract

In a medium-large pot, add the mashed sweet potatoes, brown sugar, spices, salt, butter, and 5 ounces of the evaporated milk. Bring to a simmer over low heat and cook for 5 minutes, stirring thoroughly and frequently. Set aside and let cool.

In a large bowl, whisk together the eggs, granulated sugar, vanilla, and the remaining evaporated milk making sure everything is well combined. Add the egg mixture to the sweet potato mixture and combine thoroughly.

Pour the filling into the prepared pie crust. Bake on the middle rack for 10 min at 375 deg F, then reduce the oven to 325 deg F and bake for another 45-50 min until there is a slight jiggle in the center. Let cool completely before cutting. Pie will keep for a few days at a cool room temp. Refrigerate up to several days.

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