Sweet Potato Pie (Print Version)
# Ingredients:
01 -
1 all-butter pie crust.
02 -
1 1/2 lb sweet potatoes.
03 -
2 tablespoons unsalted butter, softened.
04 -
1 (5-oz) can evaporated milk.
05 -
3 large eggs.
06 -
2 large egg yolks.
07 -
2 tablespoons bourbon (optional).
08 -
2 teaspoons vanilla extract.
09 -
1/2 cup dark brown sugar.
10 -
1/2 cup granulated sugar.
11 -
1 teaspoon ground cinnamon.
12 -
1/2 teaspoon ground ginger.
13 -
1/4 teaspoon ground nutmeg.
14 -
1/4 teaspoon ground allspice.
15 -
1/4 teaspoon kosher salt.
16 -
1 cup heavy whipping cream.
17 -
1/4 cup powdered sugar.
18 -
1-2 tablespoons bourbon.
19 -
1/2 teaspoon vanilla.
# Instructions:
01 -
Roll dough to a 13-inch circle. Place in a 9-inch pie plate and chill for 1 hour. Blind bake with weights for 18-22 minutes. Remove weights and bake for an additional 10-12 minutes. Cool completely.
02 -
Prick sweet potatoes and microwave for 10 minutes total. Scoop flesh into a food processor. Add butter and puree. Process with milk, eggs, bourbon, and vanilla. Add sugars and spices, then process until smooth.
03 -
Pour filling into the prepared crust. Bake for 45-55 minutes until edges are set. Allow to cool for 2 hours.
04 -
Beat cream, powdered sugar, bourbon, and vanilla together. Whip until stiff peaks form. Serve with the pie.
# Notes:
01 -
Can omit bourbon.
02 -
Make ahead up to 2 days.
03 -
Strain potatoes for smoother texture.
04 -
Watch crust edges when blind baking.
05 -
Perfect holiday dessert.
06 -
Keep refrigerated.