Sweet Potato Pie (Print Version)
# Ingredients:
01 -
1 pre-made butter pie dough.
02 -
1½ pounds of sweet potatoes (around 4 medium-sized ones).
03 -
2 tbsp softened unsalted butter.
04 -
1 small 5-ounce can of evaporated milk.
05 -
3 big eggs.
06 -
2 extra egg yolks.
07 -
2 tbsp whisky (optional).
08 -
2 tsp pure vanilla essence.
09 -
Half a cup of brown sugar, packed tight.
10 -
Half a cup of regular sugar.
11 -
1 tsp cinnamon powder.
12 -
Half a teaspoon of powdered ginger.
13 -
A quarter teaspoon of ground nutmeg.
14 -
A pinch, about ¼ teaspoon, of allspice.
15 -
1/4 tsp of kosher salt.
16 -
One cup of heavy cream for whipping.
17 -
¼ cup of powdered sugar (confectioner’s sugar).
18 -
1 to 2 tbsp whisky for flavor.
19 -
Half a teaspoon of vanilla essence.
# Instructions:
01 -
Stretch dough to a 13-inch round and place in a 9-inch pie dish. Shape edges and chill for an hour in the fridge or for 30 minutes in the freezer.
02 -
Preheat to 400°F, add weights to dough and bake 18-22 minutes till edge browns. Remove weights and bake another 10-12 minutes. Let it cool fully.
03 -
Prick potatoes with a fork and microwave 10 minutes, flipping midway. Let them cool, then scoop out the insides into a food processor.
04 -
Blend cooked potatoes and butter until smooth. Add milk, eggs, whisky, vanilla, spices, and sugars. Mix together till it's all combined well.
05 -
Pour the mixture into the crust. Bake at 350°F for 45-55 minutes. Center should wobble a bit, but the edges will be firm. Leave it to cool for 2 hours.
06 -
Beat the heavy cream, powdered sugar, whisky, and vanilla until the cream holds stiff peaks. Keep in the fridge till you're ready to serve.
# Notes:
01 -
Use freshly cooked sweet potatoes for the smoothest filling.
02 -
Chill your dough before baking to avoid shrinking.
03 -
Always let it cool completely before cutting.