Prep Time:
20 Minutes
Cook Time:
45 Minutes
Serves:
8 Servings
About the Recipe
This sweet potato pie isn’t trying to pass for that popular winter-squash dessert that Northerners adore. It bakes up a touch darker than most, thanks to a good dose of old-fashioned molasses. The flavor profile is earthy & warmly spiced and thanks to a microwave shortcut and our streamlined pie-crust mix, you can seamlessly whip up this delicious treat any time of the year.
Ingredients
PIE CRUST
1 pouch of Foster’s Premium Flaky Pie Crust Mix
5 Tbsps. ice-cold water
SWEET POTATO FILLING
28 - 30 oz. raw sweet potatoes to make 2-1/2 cups of puree
2 Tbsps. browned butter with butter solids
4-1/2 tsp. molasses + white sugar to make 3/4 cup sugar (5.8 oz.); blend together before adding to pie filling
1 large egg + 1 egg yolk
1/4 cup evaporated milk
1 tsp. ground cinnamon
3/4 tsp. of nutmeg
1/2 tsp. of ground cloves
1/2 tsp. + 1/8 tsp. of Kosher salt
Preparation
1. Prepare the Premium Flaky Pie Crust Mix as directed on the pouch. Lightly dust your work surface and roll-out the dough to line a 12” pie plate. Place the bottom crust in the pie pan & refrigerate while preparing the pie filling.
2. For the pie filling, rinse each potato and pat dry. Pierce the top of each potato about six times, with a steak knife roughly 1 inch deep. Microwave the potatoes for 15 – 20 minutes at 50% power. Using a temperature probe, check at 10-minute increments for an internal temperature of 192°F – 205°F. Let the potatoes cool completely before peeling, about 45 minutes.
3. Peel the potatoes and cut them into large chunks. Place them in a mixing bowl and blend with a handheld or stand mixer on medium-high speed until smooth. Add the remaining filling ingredients in the order listed, allowing each ingredient to fully incorporate before adding the next. Increase the mixer speed to high briefly to ensure the filling is smooth and well combined. Pour the filling into the prepared pie crust.
4. Bake at 350°F for approximately 45 - 50 minutes or until a toothpick inserted into the center of the pie comes out mostly clean. If necessary, protect edges of pie shell with foil to prevent over-browning. Cool to room temperature, then refrigerate for at least 2-hours before serving.
5. Serve with sweetened whipped cream, enhanced with vanilla extract or cinnamon flavoring. Sprinkle nutmeg on top of whipped cream for a decorative effect.
6. Keep the pie covered while refrigerated.
RECIPE AUTHOR: Down Home Bakery, LLC.