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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: 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).
Comments: the potatoes, so that you are sure to break down all of the starches. Website: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28448,00.html | Ingredients:
1 Ounce(s) 9 inch pie crust, half-baked active dry yeast
2 2 lg or 3 med sized potatoes sweet potato
163/1250 Pound(s) melted butter
1/6 Ounce(s) vanilla extract
3 Eggs Plus 1 extra yolk egg
3/16 Quart(s) heavy cream
1/16 Quart(s) Plus 2 Tablespoons Maple syrup
163/1250 Pound(s) Plus 1 Tablespoon brown sugar
2 Ounce(s) bourbon whiskey
87/2000 Ounce(s) Kosher salt
87/2000 Ounce(s) cinnamon
217/10000 Ounce(s) cloves
1/4 Freshly ground Nutmeg napkins
2 Ounce(s) a few grinds of fresh black pepper |
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