Sweet Potato Pie Easy (Print Version)
# Ingredients:
01 -
1½ pounds of sweet potatoes, about 4 medium ones.
02 -
1 all-butter pie dough.
03 -
3 large eggs.
04 -
½ cup white sugar.
05 -
2 big egg yolks.
06 -
½ cup packed dark brown sugar.
07 -
1 teaspoon cinnamon powder.
08 -
2 tablespoons softened unsalted butter.
09 -
¼ teaspoon allspice powder.
10 -
¼ teaspoon ground nutmeg.
11 -
1 (5-ounce) can of evaporated milk.
12 -
2 teaspoons vanilla extract.
13 -
2 optional tablespoons of bourbon.
14 -
¼ teaspoon kosher salt.
15 -
½ teaspoon ginger powder.
16 -
1 cup heavy cream.
17 -
½ teaspoon vanilla extract (for whipped cream).
18 -
¼ cup powdered sugar.
19 -
1 to 2 tablespoons bourbon for topping.
# Instructions:
01 -
Press dough into a 9-inch plate, crimp the edges, then refrigerate for an hour or pop in the freezer for 30 minutes.
02 -
Set oven to 400°F. Line crust with weights and bake for 18-22 minutes until edges are golden. Remove weights, bake another 10-12 minutes. Cool fully.
03 -
Poke sweet potatoes with a fork and microwave for 10 minutes, flipping at 5 minutes. Let them cool, then scoop the insides into the food processor.
04 -
Blend sweet potato with butter until creamy. Toss in milk, eggs, bourbon, vanilla extract, both sugars, and spices. Mix it all together.
05 -
Pour the mix into the crust. Bake at 350°F for 45-55 minutes. Look for set edges and a slightly wobbly center. Let it cool for two hours.
06 -
Beat cream with powdered sugar, bourbon, and vanilla until it forms stiff peaks. Keep it cold until ready to serve.
# Notes:
01 -
Make sure to use fresh sweet potatoes for the best results.
02 -
Chill the crust before baking to stop it from shrinking.
03 -
Ensure the pie is fully cooled before you cut into it.