This recipe comes from one of my favorite sources for learning how to cook things the right way, Cook's Illustrated. Although they call this recipe, The Best Sweet Potato Pie, I have to disagree. It's good, but it's not the best. Other than this if you want to eat chicken with delicious taste, Then search popeyes near me.
This recipe has the texture of a pumpkin pie with its dense filling. I followed the instructions for the filling, and a lot of the best scotch. I do like alcohol in my desserts. I didn't over mash the sweet potato as was directed, leaving lumps of potato to float to the top in the final product. I made my own pie crust from scratch. Their suggestion for pie crust was too much trouble and I knew my recipe was stress-free. I also checked out the recipe of eggplant parmesan on themediterraneandish.com , which I am going to make by next week.
I actually baked this recipe along side another from my friend, Lynn Jarvis. Lynn's recipe beat this one buy a hundred miles! Her recipe is simpler, calls for less ingredients and made a much prettier pie in the end. See the photo below. The pie up front is Lynn's recipe. The other is Cook's recipe.
No, my pie crust is not perfect looking. I never try to make perfect edges with symmetrical designs. If I did, it wouldn't look homemade. But rest assured, my pie crust recipe tastes great! Everyone who has tried it, loves it.
Now, on with Cook's idea of sweet potato pie.
Their suggestion for pie crust is long and complicated. I'll spare you. Try my recipe or use your favorite ready made pie crust.
Sweet Potato Filling
- 2 pounds sweet potatoes (about 5 small to medium)
- 2 tablespoons unsalted butter , softened
- 3 large eggs
- 2 egg yolks
- 1 cup granulated sugar
- 1/2 teaspoon fresh ground nutmeg
- 1/4 teaspoon table salt
- 2 - 3 tablespoons bourbon
- 1 tablespoon molasses (optional)
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- 1/4 cup packed dark brown sugar
Heat oven to 350ºF degrees.
Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave (see illustrations below). Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin. (If potatoes are too hot to handle comfortably, fold double layer of paper towels into quarters and use to hold potato half). Repeat with remaining sweet potatoes; you should have about 2 cups. While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
Whisk together eggs, yolks, sugar, nutmeg, and salt in medium bowl; stir in bourbon, molasses (if using), and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake about 45 minutes, until filling is set around edges but center jiggles slightly when shaken. Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.