This is a post that may be a bit late, you know, to bake a pie on the day of, but it may be a recipe to try on the next Thanksgiving day. I don't normally make pumpkin pie myself; I find it a bit bland and not substantial. But this year I decided to make on--with sweet potato--because I personally love that knobby root vegetable better than sugar pumpkin.
To my surprise I enjoy eating it so much that I think I'm ready to make it a tradition of baking it every year. This one pie is a simple variety of so many out there with outrageous add-ins. It is a strictly sweet potato with cream, milk, brown sugar, eggs, and lots of spices. And as always, my favorite part is topping it with lightly sweetened whipped cream, yumm...
The crust recipe here is for three 9-inch pie which you can freeze after you divide the dough into three portions. Wrap it well with plastic wrap and freeze up for a month. I've always like having extra pie dough in my freezer anyway because I don't know always know when my pie craving strike; that way it's halfway done!
Sweet Potato Pie
Makes 12 servings
1 recipe All-Butter Piecrust, recipe follows
1 1/4 pounds sweet potatoes
1 cup whipping cream
3/4 packed brown sugar
1/2 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Pinch of kosher salt
Prepare the All-Butter Piecrust as directed, except after removing foil and weights, bake about 5 minutes more or until set but not browned. Preheat oven to 400 degrees F. Prick the sweet potatoes all over with a fork, wrap them in foil, and roast in the oven 60 to 70 minutes or until tender. Reduce oven to 375 degrees F.
Let sweet potatoes cool. Peel and place in a bowl. Mash with a potato masher. (You should have about 2 cups.) In a food processor combine mashed sweet potatoes, cream, brown sugar, milk, eggs, the spices, and a pinch of kosher salt. Cover and process just until smooth. Pour the sweet potato filling into the piecrust. Cover edges of pie with foil (or use a metal pie crust shield). Bake 30 minutes. Remove foil and bake for 20 to 30 minutes more or until evenly puffed and a knife inserted near the center comes out clean. Cool on a wire rack.
Makes three 9-inch piecrusts
3 3/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch pieces
3/4-1 cup cold water
In a large bowl whisk together flour and 1 1/2 teaspoons kosher salt. Using a pastry blender or your fingers, work butter into flour mixture until butter is bean-size. Stir in 3/4 cup of the water, a few tablespoons at a time. Squeeze a small handful of dough. If dough is still crumbly, stir in the remaining water, 1 tablespoon at a time.
Turn dough out in a mound on a work surface. Starting with a quarter of the mixture, smear the section of the dough with palm of your hand, pushing away from the mound. Repeat with remaining dough sections. Gather the dough into a ball, divide into thirds, wrap in plastic wrap, and press each into a round disk. Chill 30 to 60 minutes. At this point, you can freeze the remaining two in a freezer bag and store for up to a month in the freezer.
Using a floured rolling pin a generously floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate and trim to 1/2-inc beyond edge of pie plate. Fold extra dough under, even with the pie plate edges; press it together. Flute as desired. Prick the bottom and sides of dough several times with a fork.
Preheat oven to 375 degrees F. Line dough with a double thickness of foil; fill with pie weights or dried beans. Bake about 20 minutes or until sides are golden and firm. Remove weights and foil. Proceeds with the rest of pie direction. If wanting to have a finished pie crust, continue baking the crust after removing weights; 10 to 15 minutes more or until the bottom is golden. Cool completely on wire rack.
Source: adapted from Better Homes and Garden, recipe by Ian Knauer