Ingredients
• Sv•eet Potatoes
• 2 % cups of all-purpose flour
% cup (50g) granulated sugar
% tsp salt
% tsp cinnamon
• 1 cup (226g) cold cubed butter
% cup ice water
% cup brmvn sugar (light or dark)
1 tsp vanilla extract
2 eggs + 1 egg yolk
% tsp ground ginger
• % tsp freshly grated nutmeg
% cup (120ml) cream
Optional: % cup bourbon or rum and/or orange zest
Instructions.
1_ Prepare Svveet Potatoes: Preheat your oven to 400’F_ Place your sweet potatoes on a baking
sheet, pierce their tops with a fork, and bake for about 40 minutes or until theyre tender.
2 Make Pie Crust: In your food processor, combine the flour granulated sugar, salt, and cinnamon.
Add the cold cubed butter. Slowty drizzle in the ice water while the processor is on. Once the
mixture is ready, tum it out onto a pastry mat, form it into a disk, and wrap in plastic or within the mat
Freeze for 15-20 minutes.
3. Roll Out the Dough: Dust the chilled dough with four on both sides. Roll it to about a % inch
thickness. Transfer onto your pie dish, adjusting and shaping the edges as desired. Blind bake your
crust by placing parchment paper, some foil, and pie weights (or beans) on it. Bake at 425T for 15
minutes. Remove and let cool.
4. Prepare Pie Filling: Once your sweet potatoes are cooled, remove their skins and cut them into
slices_ In your food processor, add the sweet potato slices, brown sugar, vanilla extract, two eggs,
one egg yolk, ginger, nutmeg. cinnamon. and cream. Optionally, you can add bourbon or rum and/or
orange zest for added depth. Blend until smooth.
5_ Finalize & Bake: Pour the filling into the baked pie crust Level the top using a spatula. Optionally,
brush the edge of the pie with an egg wash made of 1 egg and a tablespoon of cream or milk. Cover
the edges v.qth tenting foil to prevent over-browning. Bake at 350T for 45-50 minutes. The pie should
still jiggbe in the center but will set as it cools.
6_ Serve & Enjoy: Once cooled, slice your pie, serve with some w•hipwi cream, and enjoy the rich
flavors of sweet potatoes, spices, and the crisp butter crust!