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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
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Directions: Ingredients:
1 9 inch pie crust, half-baked active dry yeast
2 Cup(s) 2 lg or 3 med sized potatoes sweet potato
4 Tablespoon(s) melted butter
1 Teaspoon(s) vanilla extract
3 Eggs Plus 1 extra yolk egg
3/4 Cup(s) heavy cream
1/4 Cup(s) Plus 2 Tablespoons Maple syrup
1/4 Cup(s) Plus 1 Tablespoon brown sugar
1/4 Cup(s) bourbon whiskey
1/4 Teaspoon(s) Kosher salt
1/4 Teaspoon(s) cinnamon
1/8 Teaspoon(s) cloves
1/4 Teaspoon(s) Freshly ground Nutmeg napkins
2 Dash(s) a few grinds of fresh black pepper
Directions:
Preheat oven to 425 degrees F.
Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
Turn oven down to 375 degrees F.
Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
Serve with lightly sweetened Whipped Cream (I sweetened my whipped cream with brown sugar and maple syrup).
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