Potato Pie Delight (Printable Version)
# What You'll Need:
01 -
1 store-bought or homemade pie crust, all-butter.
02 -
Around 1 1/2 pounds of sweet potatoes.
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2 tablespoons butter, softened (unsalted).
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One small (5-oz) can of evaporated milk.
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Three big eggs.
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Two extra-large egg yolks.
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2 tablespoons booze of your choice (optional).
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2 teaspoons of pure vanilla.
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Half a cup of packed dark brown sugar.
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1/2 cup white sugar.
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A teaspoon of cinnamon, ground.
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Half a teaspoon of ground ginger.
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A quarter teaspoon of nutmeg, ground.
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1/4 teaspoon of ground allspice.
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1/4 teaspoon kosher salt.
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Heavy cream, 1 cup.
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Powdered sugar, 1/4 cup.
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1-2 tablespoons of bourbon (optional).
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About 1/2 teaspoon vanilla extract.
# Preparation Steps:
01 -
Roll dough out to form a 13-inch circle, then lay it in a 9-inch pie plate. Chill for 1 hour. Cover with weights and bake for about 18-22 minutes. Remove the weights and continue baking 10-12 minutes more. Let it fully cool.
02 -
Pierce sweet potatoes and microwave for 10 minutes total. Scoop out the cooked portion and puree it in a food processor with butter. Blend in milk, eggs, vanilla, bourbon, spices, and sugars. Keep blending until smooth and creamy.
03 -
Fill the pre-baked crust with your potato mixture. Bake for 45-55 minutes, or until the edges of the mix seem firm. Cool for at least 2 hours afterward.
04 -
Whip together the heavy cream, a bit of powdered sugar, bourbon, and some vanilla extract. Beat until it begins to hold its shape with stiff peaks. Pair this with pie slices for serving.
# Additional Tips:
01 -
Skip bourbon if you'd rather not use it.
02 -
Prepare ahead—stays good for 2 days in advance.
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Run potato mash through a sieve if you want it silkier.
04 -
Keep an eye on pie crust edges when prebaking.
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A great option when looking for a festive dessert.
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Should be stored in the fridge.