Roasted Sweet Potato Pie For this recipe, I prefer roasting my sweet potatoes opposed to boiling them. When roasted, the natural sweetness starts to get a caramel flavor.
Pie Crust 260g all purpose flour 5g fine sea salt 175g unsalted butter, cut into small cubes 85ml cold water
Filling 1 (9 inch) pie shell, unbaked 1 pound sweet potatoes, Roasted and peeled 1/4 cup butter or margarine (melted) 1 (14 ounce) can Sweetened Condensed Milk 1 teaspoon of Bourbon (or vanilla extract) 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon gorund nutmeg 1/4 teaspoon salt 2 eggs THE CRUST A good flaky crust is just as important as the filling that goes in it! How do you obtain a great crust? BUTTER or LARD! I use both depending on what type of pie I am making. But for this one... butter all the way. *Important to remember... keeping your dough and butter cool = flaky heaven. I always mix my crusts by hand... but of course a food processor works wonders.
Combine the salt and flour together. Then with a fork or hand pastry cutter, cut in the butter until the mix almost resembles small crumbs. I personally like to have some slightly bigger pieces of butter in my dough. It adds the the flakiness. Then gradually add the cold water (if doing by hand use a rubber spatula or wooden spoon). Keep adding water until the dough will hold together. Next... put it on a lightly floured surface.. and knead just a few times until your dough forms into a ball. Flatten the dough with your palm, wrap it in plastic wrap and allow it to cool in the refrigerator for at least 30 minutes until ready to roll.
THE FILLING Preheat oven to 350 degrees F. In a large mixing bowl, mash the sweet potatoes with a fork or masher with butter until almost smooth. You will want a little bit of texture. Add remaining ingredients until combined. Pour into chilled pie shell. Bake 40 minutes or until golden brown. Cool.