After a little time together, ya'll will get a know a bit more about me. One thing you'll learn, for sure, is that I love.. and I mean I LOVE sweet potatoes. I'll do my best to incorporate them into any dish applicable. Sweet Potato Pie is my absolute favorite dessert. This one took some coercion to share with you, so I hope you enjoy!
The below recipe involves a homemade crust and pecan-praline topping (both of which will be featured in separate videos). Both are optional, of course. Be as lazy and traditional as you'd like to be! 🤣 Beware that 45 seconds just isn't realize.
Instructions
Steps:
-Prepare crust
-Prepare filling
-Prepare topping
Prep
1. Preheat oven to 400F.
2. Gather ingredients, two medium-sized bowls (or one bowl and the bowl of standing mixer), rolling pin and fork/biscuit cutter (if making your own crust), standard (deep) pie dish, medium skillet/pan
Work
For crust
1. Place flour, sugar, and salt in one bowl (food processor, or standing mixer with whisk attachment...you're welcome😎,) and blend for 5 seconds. Add butter and blend until the mixture resembles coarse meal (if using a fork, just stretch first). Add water, a few tablespoons at a time, until the dough just comes together.
2. Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
3. Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into baking dish, then trim edged leaving nearly 1/2 inch to "hang over". Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan.
4. Cover pan with parchment paper, fill with a solid substance (dried beans are excellent; they help keep the crust from rising) and bake for up to 8 minutes. Remove from oven, and set aside.
For filling
1. Wash, scrub and dry 3-4 medium sized yams. Drizzle with oil, and roast until soft (1-1.5 hour).
2. Remove potatoes from oven and allow to cool. Once cooled, remove their skin and fill your blender, or Ninja or whatever you're working with --your arm works fine here too, but we wanna be efficient, ya know-- along with the milk. Puree until smooth, then allow to cool.
3. Pour the above contents into a medium bowl, add remaining ingredient for filling.
4. Pour into prepared dish, dome with foil and bake for 1.5 hours, or until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit.
5. Transfer to a wire rack to cool completely. If you do not wish to add topping, you're done here. Refrigerate your pie until you're ready to serve.
For topping
1. Place a medium skillet over low-medium heat and add pecans and coconut flakes. Stirring consistently to ensure that the flakes do not scorch. (Add optional cinnamon here...be warned -your kitchen will be fragrant as hell❤❤)
2. Once toasted (nearly 8 minutes), add butter immediately following by sugar.
3. Allow the mixture to simmer a bit, still stirring until the mixture starts to turn an amber brown. Once brown bubbly, add vanilla and liquor. Then drizzle (cold) heavy cream, stirring until completely combined.
4. Remove from heat, allow to cool for no longer than 2 minutes; pour over-top your pie.
Additional:
Coconut Whipped Cream
1 cup (cold) Heavy Cream
4 tbsp Granulated Sugar
1/4 tsp Vanilla
1 tsp Coconut Flavor
Add heavy cream to a (freezing) cold bowl of a standing mixer with whisk attachment secured. Whip at a high speed, gradually adding sugar until cream begins to thicken. Once nearly firm, add vanilla and coconut flavor.
Thassit, ya'll. That's all I've got for today. I hope you enjoy!
Until next time, I challenge you to live good, to do good and to eat good. But above all else, from deep in my soul, I wish you happy feelin's. See ya in the kitchen!
-Julian B.