Sweet Potato Pie Treat (Printable Version)
# What You'll Need:
01 -
1 premade pie crust made with butter.
02 -
About 1½ pounds of sweet potatoes (roughly 4 average-sized).
03 -
2 softened tablespoons of unsalted butter.
04 -
1 small can of evaporated milk (5 ounces).
05 -
3 big eggs.
06 -
The yolks of 2 large eggs.
07 -
2 tablespoons of bourbon—you can skip it if you want.
08 -
2 teaspoons pure vanilla extract.
09 -
Half a cup of dark brown sugar.
10 -
Half a cup of white sugar.
11 -
1 teaspoon of cinnamon powder.
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½ teaspoon powdered ginger.
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¼ teaspoon nutmeg (ground).
14 -
¼ teaspoon allspice (ground).
15 -
A pinch of kosher salt (¼ teaspoon).
16 -
1 full cup of heavy cream.
17 -
¼ cup of powdered sugar for sweetness.
18 -
1-2 tablespoons of bourbon, depending on taste.
19 -
½ teaspoon of good vanilla extract.
# Preparation Steps:
01 -
Roll into a 13-inch round and place in a 9-inch pie dish. Shape edges nicely. Chill an hour or freeze for half an hour.
02 -
At 400°F, bake with weights for 18 to 22 minutes. Remove weights, bake another 10-12 minutes 'til golden all over. Let it get totally cool.
03 -
Stick a fork in the sweet potatoes and microwave for 10 minutes, flipping halfway. Once cool, scoop out the inside and toss it in a food processor.
04 -
Blend the sweet potato insides with the butter until smooth. Add the milk, eggs, bourbon, vanilla, both sugars, and spices. Mix everything together well.
05 -
Pour filling into the crust. Bake at 350°F for 45 to 55 minutes. The edges should be firm, but the center will wobble a bit. Cool for 2 hours.
06 -
Beat the cream, powdered sugar, bourbon, and vanilla until peaks hold their shape. Keep it cold until ready to use.
# Additional Tips:
01 -
You'll get better results using fresh sweet potatoes.
02 -
Keep your crust cold so it doesn't shrink as it bakes.
03 -
Let the pie cool completely before cutting it up.