A goodsweet potatopie recipe is handy , especially during the holidays . For the puree , I apply a premix of stock Beauregard sweet-flavored potatoes , the dark orange Red Garnet , and a Jersey lily-white scented potato . Each offers a unlike texture and sweetness for the pie . That being said , I do n’t consider the variety utterly necessary . This formula will be a winner even only the common orange tree Beauregard .
YIELD : serve 8
• 1¼ cup all - role flour , plus more for dusting• 2 tablespoons sugar• ½ teaspoonful fine ocean salt• 8 tablespoonful cold unseasoned butter , cubed• 1½ to 2 ounces cold water
• 1½ cups pureed sweet potato ( about 2¼ pounds)• ½ cup light brown sugar• 1 large egg• ½ teaspoonful ground cinnamon• ¼ teaspoonful ground ginger• ¼ teaspoon freshly grated or comminute nutmeg• ¼ teaspoonful fine sea salt• ¼ cup whole milk
• 1 loving cup all - role flour• 1⁄3 cupful light brown sugar• ½ teaspoonful fine sea salt• ¼ teaspoonful ground cinnamon• ¼ teaspoon freshly grated or ground nutmeg• 8 tablespoonful dusty unseasoned butter , cub
notice : you could make the puree any direction you pick out , but pricking the potatoes with a ramification and micro-cook until bid to be the fastest method . Once they ’re coolheaded enough to deal , cut them open and scoop the flesh into a pipe bowl . practice an immersion liquidizer or potato masher to blend until smooth .
Sweet Potato Pie Preparation
Preheat the oven to 375 ° F
Combine the flour , sugar and salt in a intermediate bowl . add together the butter . Use two knives or a pastry liquidizer to work the butter into the dough until it is equally distributed in pea - size pieces . tot 1½ ounce of the body of water and stir until the boodle will form into a ball . add up up to ½ ounce more water , if call for . Alternatively , you’re able to pulse the ingredients in a food CPU .
Dust the dough testis with flour and drum roll on a well - flour surface into a 13 - inch circle . reassign the dough to a 9½-inch - diam , abstruse pie pan . format the dough in the pan and crimp the boundary . Place the pie pan in the refrigerator to chill while you play on the fill and topping .
Stir together the sweet potato puree and dark-brown bread in a medium sports stadium . Stir in the ballock until all ingredients are combined . Add the cinnamon , powdered ginger , nutmeg , and salt and stir again . fold up in the Milk River until the fill is suave .
order the flour in a intermediate trough . sum up the brownish shekels , salt , cinnamon and nutmeg . Drop in the cubed butter , then use two knives or a pastry dough blender to work it into the wry ingredient until the butter is mixed through in both large and small piece . It should be passably dry and crumbly .
Remove the crust from the refrigerator . Prick the bottom of the crust a few times with a ramification . stream in the sweet white potato filling and spread it equally on the pie crust . Top the filling with the crumble , covering the Proto-Indo European altogether .
Bake for 40 to 45 transactions , until impudence is golden brown and the center is fast and does n’t joggle when the Proto-Indo European is move .
bump off from the oven , let cool to room temperature ( at least 1 time of day ) , and serve .
