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Chef Lisa Brook’s Sweet Potato Pie

by Team Tamron

12/21/20

CLICK HERE TO PRINT RECIPE

INGREDIENTS:

For Pie Filling:

  • 2 lb sweet potatoes (about 4 medium)
  • 1/2 cup butter, softened
  • 1 cup packed dark brown sugar
  • 1/4 cup heavy cream
  • 1/4 cup sweetened condensed milk
  • 2 large eggs
  • 4 Tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon orange liqueur
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

For Topping:

  • 1 cup dark brown sugar
  • 1 cup chopped pecans
  • 1/2 stick butter (4 Tablespoons)

For Pie Crust:

  • 2.5 cups All Purpose Flour
  • 1 teaspoon salt
  • 6 Tablespoons frozen butter, chopped
  • 3/4 cup vegetable shortening, cold
  • 1/2 cup ice cold water

INSTRUCTIONS:

For Crust :

  1. Mix the flour and salt together in a large bowl.
  2. Add the butter and shortening.
  3. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal. (A food processor makes this step very easy and quick.)
  4. Drizzle cold water in and mix until a ball of dough forms. Knead dough on floured surface just a few times. Split into two halves and wrap and refrigerate at least 2 hours.
  5. Roll out the chilled pie dough discs and place into pie pans. Form to fit pans and cut away any excess.

For Pie:

  1. Preheat oven to 350°.
  2. Place sweet potatoes in a large pot. Cover with water, then bring to a boil on the stovetop. Boil for 45-55 minutes until soft.
  3. Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily. Place peeled potatoes into a mixer bowl.
  4. Using a stand mixer fitted with a whisk attachment, beat the potatoes on medium-high speed until smooth.
  5. Add the remaining filling ingredients and beat on high speed until smooth and combined.
  6. Spread filling into prepared pie crust.
  7. Crumble topping ingredients together by hand and place on top of your pie.
  8. Bake for 55-60 minutes.
  9. Let cool 2 hours on cooling rack.

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