Much as I love a classic pumpkin pie, I have to be honest: My heart belongs to sweet potato pie.
The only trouble with sweet potato pie is that it can be a bit more trouble to make. So I set out to make a 1-2-3-easy sweet potato pie that tastes every bit as good as the most complicated versions I've ever made.
The key to a great sweet potato pie is fresh roasted sweet potatoes. Canned sweet potatoes do not work; boiling produces a watery, diluted pie filling.
Once the potatoes are baked, they need to be processed to produce a silky texture. In the past, I peeled the hot sweet potatoes and ran them through a food mill. But I thought that it was a pity to remove the nutrient-rich fiber.
So I tried the food processor, and I loved it. Not only was the pie filling made in no time, the fiber was intact, but pured so that you didn't notice it. Better yet, the food processor created an ethereal fluffy texture, and it was the best sweet potato pie I'd ever eaten or made!
Fluffy Sweet Potato-Bourbon Pie With Gingered Whipped Cream and Toasted PecansStart to finish: 2 hours (30 minutes active); Servings: 10
2 or 3 large sweet potatoes (1 to 2 pounds)
5 tablespoons unsalted butter, melted
3 large eggs
cup heavy cream
2 tablespoons bourbon
1 generous teaspoon vanilla extract
cup granulated sugar
cup packed dark brown sugar
1 teaspoon cinnamon
teaspoon kosher salt
teaspoon grated nutmeg
teaspoon ground dry ginger
Pinch ground cloves
10-inch graham-cracker pie crust, homemade or store-bought
For the topping:
1 cup heavy cream
2 tablespoons granulated sugar
teaspoon ground dry
ginger
Toasted pecans, to garnish
Heat the oven to 425 degrees. Wash the sweet potatoes and pierce on top with a fork. Set them on a baking sheet and roast until soft, about 1 hour, or until juices bubble from the piercings. Let cool.
Peel and roughly chop the potatoes. Measure a generous 2 cups of the flesh, then transfer to a food processor. Process for 2 minutes, or until very smooth. With the processor running, add the melted butter, eggs, cream, bourbon and vanilla. The mixture should begin to look light and fluffy. Scrape down the sides of the bowl, then add the sugars, cinnamon, salt, nutmeg, ginger and cloves. Process again to combine.
Place the pie crust on a baking sheet, then transfer the sweet potato mixture into it. Bake for 50 to 60 minutes, or until the filling jiggles just slightly at the center. Let cool to room temperature.
In a large bowl, combine the cream, sugar and ginger. Whip until stiff peaks form, but stop before you make butter. Mound over the cooled pie, then sprinkle with toasted pecans.
Source: http://www.columbian.com/news/2014/nov/25/2-tips-add-up-for-best-sweet-potato-pie/
