Spiced Sweet Potato Pie
Coming soon to your Thanksgiving table! Our Sweet Potato Pie recipe is flavored with a little surprise: Pumpkin Spice Baking Flavor from Dreidoppel! Only a few drops are needed for an easy, yet delicious impact. Substitute spice mixes with this simple strategy!
Recipe by: Joan Repato
Yield: 9" x 2" Pie Pan
363g All Purpose Flour
1.2g Baking Powder
226g Very cold Unsalted Butter cut into 1/2 inch cubes
56-112g Ice Cold Water
INSTRUCTIONS:1.) Place flour, salt, and sugar in a food processor and pulse 2 to 3 times until combined.
2.) Scatter butter cubes over flour and process until flour butter mixture looks like small peas, about 15 seconds.
3.) Add 1 teaspoon of Dreidoppel Pumpkin Spice and 4 tablespoons for ice cold water.
4.) Process until dough just starts to form. If the dough falls apart, add 2 to 4 more tablespoons of cold water and continue to press until dough comes together.
5.) Divide the dough in half and wrap each in plastic wrap and form two flat round discs. Refrigerate dough while you make the sweet potato pie filling.
454g Sweet Potato
113g Soft Unsalted Butter
200g Brown Sugar
120mL Heavy Cream
100g Eggs (2 Whole)
21g All Purpose Flour
0.5g Pinch of Salt
Egg Wash 1 Egg, 1 Tbsp. of milk, whisked
1.) Place sweet potatos in a large saucepan, cover with water and bring to a boil; cook for 45-50 minutes until super soft.
2.) While sweet potatos are boiling, roll out one of the disks of chilled pie dough until it is 12" in diameter. Carefully place dough in a 9" pie pan, trim of excess and create fluted edge of other creative edge as desired.
3.) Drain cooked sweet potatoes and place in ice bath to cool off quickly.
4.) When cold enough to handle, peel sweet potatoes, cut into large chunks and place in food processor bowl. Process until smooth.
5.) Add remaining ingredients: soft butter, brown sugar, heavy cream, eggs, flour, Dreidoppel Pumpkin Spice Flavor, and salt. Process until fully combined and smooth.
6.) Pour and spread pie filling over prepared pie crust.
7.) Add decorative pie crust pieces if you wish. Brush the decorative pie pieces and edges of the pie with egg wash.
8.) Bake for 55 to 60 minutes until the center of the pie is only slightly jiggly. After 30 minutes of baking cover decorative pieces and edges with foil to prevent them from over-browning.
9.) When pie is baked, cool on a cooling rack for at least 1 hour before serving. Serve with whipped cream if you wish.