Some people don’t like pumpkin pie, some people want a change after a season of it. Try a sweet potato pie instead! This recipe was developed by Elizabeth Karmel for the North Carolina Sweet Potato Commission. It makes 10 servings.
Find more sweet potato recipes from the North Carolina Sweet Potato Commission.
RECIPE: FLUFFY SWEET POTATO BOURBON PIE
Sweet potato bourbon pie. Photo courtesy North Carolina Sweet Potato Commission.
1. PREHEAT oven to 425°F. Wash and dry sweet potatoes. With a fork, prick the sweet potatoes all over about six times. Set sweet potatoes on a cookie sheet or baking pan. Roast until soft and you can see bits of sugar bubbling where you pricked the potato, about 1 hour. Remove from oven and reduce heat to 375°F.
2. COOL, peel and measure out 2 generous cups of cooked sweet potato. Remove flesh to the bowl of a food processor fitted with the “s” blade; purée until smooth. While the motor is running, add the butter to soften the sweet potatoes. Add the eggs. You will notice that the sweet potatoes will start to take on a lighter, almost peachy color.
3. COMBINE the cream, bourbon and vanilla extract in a small bowl. Add to the potato purée as the food processor is running. The mixture will look light and fluffy at this point.
4. SCRAPE the sides and add the sugars, cinnamon, nutmeg, ginger, salt and cloves. Purée to combine. The sugar and spices will darken the color a bit but the texture will remain very fluffy.
5. SPOON the filling into the prepared crust and place on a cookie sheet. Bake until filling is set, about 40 minutes. To test, shake the pie; the center of the pie should jiggle slightly. If you aren’t sure, stick a toothpick or a butter knife in the center; if it comes out clean, the pie is done. Let cool and then chill thoroughly before serving. Serve with ginger whipped cream and toasted pecans.
1. COMBINE cream, sugar and ginger in a mixing bowl.
2. WHIP with an electric mixer or a whisk until cream is thick and stiff.
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