SWEET POTATO PIE
Even pumpkin pie die-hards will be won over by this pie -- it's rich, creamy and full of flavor, with a super-flaky crust that won't get soggy. It's the classic holiday pie in its best-possible form. And the whiskey whipped cream and candied pecans would make anything spectacular, but they're especially good with this.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
- Meanwhile make the dough: Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.)
- Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
- Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. (See how to). Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
- Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack
- When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.
- Heat oven to 350 degrees F. Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture. Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.
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Zawar Khan
z89@aol.comThis pie was a little too sweet for my taste, but the crust was amazing. I'll try it again with less sugar next time.
lindelwa raboya
lindelwa.raboya@gmail.comI've tried several sweet potato pie recipes and this one is by far the best. It's easy to make and always turns out perfect.
Chidubem Gospel
g.chidubem@gmail.comI'm not a big fan of sweet potato pie, but this recipe changed my mind. It's not too sweet and the spices are perfectly balanced.
Muhammad Bilal
m-b@hotmail.comThis pie is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert.
OLAGOKE HAMMED
o_h80@gmail.comI made this pie for a friend's birthday party and it was a huge success. Everyone loved it!
Sadekul Roman
s_roman@gmail.comI'm allergic to nuts, so I used graham cracker crumbs instead of pecans in the crust. It turned out great!
VICTORIA EKEH
victoriae77@yahoo.comThis pie is perfect for fall. The spices are warm and inviting, and the filling is creamy and comforting.
Goodnight Dana
g-d69@aol.comI love that this recipe uses maple syrup instead of sugar. It gives the pie a nice, subtle sweetness.
Glory John
j_glory18@gmail.comThis pie is a great way to use up leftover sweet potatoes. It's easy to make and it's always a hit with my family.
Nerian Fuentes
fuentesn@yahoo.comI'm not sure what I did wrong, but my pie turned out really dry. Maybe I overbaked it?
Aasir Abbas
abbas-aasir92@hotmail.comI had high hopes for this pie, but it was a bit disappointing. The crust was soggy and the filling was bland.
Aiden Mcdonald
a_mcdonald32@hotmail.comThis pie was a little too sweet for my taste, but the crust was amazing. I'll try it again with less sugar next time.
Sahilkhan Khan
khan_sahilkhan@hotmail.comI've tried several sweet potato pie recipes and this one is by far the best. It's easy to make and always turns out perfect.
Haliyat Olabamiji
o@aol.comI'm not a big fan of sweet potato pie, but this one changed my mind. It's not too sweet and the spices are perfectly balanced.
Marites Domingo
marites_domingo@yahoo.comThis pie is so good! I made it for a potluck and everyone loved it. The crust is perfect and the filling is creamy and flavorful.
Rozailla Batool
rozailla_batool@gmail.comI've made this pie several times and it's always a crowd-pleaser. The recipe is easy to follow and the results are always delicious.
francis lynx
l_francis85@hotmail.comThis sweet potato pie was a hit at my Thanksgiving dinner! The filling was smooth and creamy, and the crust was flaky and golden brown. I will definitely be making this again.