Description
This Sweet Potato Pie recipe includes a flaky pastry base with a fantastic custard filled pastry pie. There's a reason this is so famous in North American borders!
Ingredients
Pastry
150 grams / 1 1/4 cups plain flour
1/4 teaspoon sea salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
Sweet potato filling
423 grams / 1 2/3 cups sweet potato puree
2 eggs, room temperature
140 grams / 2/3 cup light brown sugar
80 milliliters / 1/3 cup maple syrup
40 grams / 2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
125 milliliters / 1/2 cup heavy cream
Topping
1/4 cup walnuts, roughly chopped
2 tablespoons maple syrup
1/4 teaspoon ground nutmeg
To serve
Whipped cream
Instructions
Pastry
- For the pastry, place the flour and salt into a bowl and stir to combine.
- Add the cubed butter and toss through the flour to coat completely in flour.
- Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
- Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
- Press firmly into a disc, wrap and refrigerate for 1 hour.
- Preheat the oven to 220C/425F.
- Lightly flour your surface and both sides of your dough and roll out to 1/4 inch thickness.
- Flipping the dough and adding a small sprinkle of flour, where necessary.
- Roll the dough around your rolling pin and place into your pie dish.
- Pressing therein and trimming the edges, folding 1/2 inch of the dough under the edges and pinching firmly.
- Return the dough to the fridge for 20 minutes to chill.
- Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry.
- Fill with baking beans or rice right up to the edges of your crust.
- Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
- Remove and allow to cool completely.
Sweet potato filling
- Place the puree, eggs, sugar, syrup, spices and cream in a bowl and whisk to combine or mix with a stick blender until smooth.
- Pour into the pie shell and smooth out the top of the pie.
- Place in the oven and bake for approximately 45 minutes or until it no longer jiggles in the center.
- Remove and allow to cool completely at room temperature before placing in the fridge to chill.
Topping
- To make the topping place the maple syrup, walnuts and nutmeg into a pan and cook on medium until bubbling. Remove from the heat and set aside.
- Decorate the top of your pie with a little whipped cream and sprinkle over the maple walnuts.
- Slice it up and serve.
- Dig in!
Notes
- Sweet potato: You'll only need a small sweet potato for the puree here. Though orange sweet potato is the most common; you could choose a purple one in equal measure for a striking color to your pie.
- Brown sugar, maple syrup and honey: The three types of sweetener here add a depth of flavor and allow a softer texture to the custard for a smooth and fall flavored pie. The brown sugar could be substituted with raw sugar. The gram weight of the maple syrup is 79 grams.
- Walnuts: The crunchy maple walnuts give this pie a twist, without deviating too much from traditional with pecans making a great replacement in equal measure.
- Spices: The ground cinnamon and nutmeg elevate the filling. You could substitute the nutmeg with allspice in equal measure.
- Flour in UK for your pastry: Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour.
- You can use store-bought pie crust for your pie: If you're short on time or prefer convenience, you can certainly use store-bought pie crust for your Dutch Apple Pie.
- Making this ahead of time: Simply bake the pie in advance, let it cool, and refrigerate until needed. This allows the flavors to develop, and the pie can be served chilled or at room temperature.
- Customize the filling flavors: You can adjust the spices, add a hint of vanilla extract for extra flavor, or even experiment with different crust options to make it your own.
- The pie does have to be refrigerated: Due to the heavy cream in the filling, sweet potato pie does need to be kept refrigerated when not being served.
Recipe by Roamingtaste
Nutrition
- Calories: 369 calories per serve
Keywords: sweet potato baking, Southern pie, American baking