Sweet Potato Pie
Introducing Pumpkin Pies naughty cousin, Sweet Potato Pie!
Sweet Potato Pie is more popular in southern states of America during the holidays so depending on tradition the pies on your table could be a toss up. So I think it’s only fair as an outsider to have all the pies, right?!
Both pies are super similar in taste as they use mainly the same spices and are similar in preparation. The main difference is the texture with pumpkin being more dense and creamy whereas sweet potato is light and airy with a lot more texture.
I like to do two pies at a time because one is usually not enough so I just double up my recipe and it’s enough for the two with a little extra to fill a few cupcake sized treats to have on the sly! It’s also handy to decorate one with frosting and keep one plain for the traditionalists in the family/party!
Happy Thanksgiving guys, do you and bacáil sona!! 👩🏻🍳
SWEET POTATO PIE
recipe
⏲ PREP TIME: 45 minutes
⏲ BAKING TIME: 2 hours 10 minutes
⏲ RESTING TIME: 2 - 12 hours
🍰 SERVINGS: 12 slices
EQUIPMENT
9 inch pie. dish
heavy bottom saucepan
weighing scale
whisk
mixing bowls
stand mixer/hand whisk
piping bag and nozzle
INGREDIENTS
Shortcrust Pastry
store bought pie crust
Sweet Potato Filling
1 lb sweet potatoes
112g/ 1 stick salted butter
160g dark brown sugar
20g light brown sugar
20g granulated sugar
240ml/ 1 cup heavy cream
15ml/ 1 tbsp vanilla extract
2.5g/ 1/2 tsp cinnamon
15g/ 1 tbsp pumpkin pie spice
Marshmallow Frosting
60g Marshmallow Fluff
56g/ 4 tbsp unsalted butter
300g confectioners sugar
60ml/ 4 tbsp heavy cream
1 tsp/ 5g vanilla extract
INSTRUCTIONS
1.
Preheat oven to 425°F, 220°C. Grease your pie dish with cold butter.
2.
Peel and finely slice your sweet potatoes. Boil them on a stovetop for about 45 minutes until soft.
Your potatoes will need to cool completely so I recommend cooking them the night before when you’re making your pastry unless you don’t mind waiting.
3.
Blind bake your pie base for 25-30 minutes.
You can use store bought shortcrust/pie pastry here or make your own. I think homemade makes all the difference and it’s really a lot easier than you would think.
Here’s my easy to follow recipe https://blastamor.com/shortcrust-pastry/
4.
While your pie is baking you can make your filling.
5.
Cream your room temperature butter and sugar in your stand mixer or use an electric hand whisk. It’ll look like wet sand.
6.
Mix your cream, eggs and vanilla extract together in a bowl and add to the stand mixer a little at a time, on medium, until fully combined.
7.
Add your sweet potato, cinnamon and pumpkin pie spice and mix until smooth.
8.
Pour directly into your pie case. Turn oven to 350°F, 180°C and bake for 50-60 minutes until still a little jiggly in the center.
9.
After 20-30 minutes make a tinfoil crown to put over your crust to prevent it from browning too much.
10.
Let your pie cool to room temperature and put it in the fridge for at least two hours until perfectly set.
11.
Serve as is or with fresh cream or a frosting of your choice.
Marshmallow Frosting
1.
Cream unsalted butter in your stand mixer or with hand whisk.
2.
Add marshmallow fluff until completely combined.
3.
Add your confectioners sugar a little at a time and mix through.
4.
Add your cream and vanilla extract and mix on medium until thick, creamy and smooth.
5.
Pipe onto your cake as little or as much as you would like and leave the extra in a serving bowl for people to add more to taste, if you don’t eat it all!
