Maple bourbon sweet potato pie
With falls come pumpkins and sweet potatoes! Many people like to bake vegetable-based pies, and it’s a tough competition between sweet potatoes and pumpkin. Some people fancy pumpkin while others prefer potatoes. Both are unique in their own way; blend well with spirits, maple, and other autumn spices.
With our bourbon sweet potato pie recipe, people are sure to fall in love with sweet potatoes pies and forget the pumpkin. Sweet potatoes give a creamier and denser texture and make absolutely delicious pies. The melt-in-mouth finer and silkier texture that comes with sweet potatoes gives them an edge on pumpkins.
What is bourbon sweet potato pie?
You might be wondering what actually is bourbon sweet potato pie. This pie is similar to sweet potato custard. It has a buttery, smooth sweet potato filling filled in a flaky, crispy pie crust and topped with marshmallow. It requires careful baking time and temperature so as not to over bake the filling. The filling is frequently checked when about to finish baking to see if it is perfectly done. The filling completely sets when it cools.
Vanilla bourbon sweet potato pie recipe
JK bakery & coffee, the best bakery in Chicago, brings to you an amazing vanilla bourbon sweet potato pie recipe that will leave you in awe of its flavorful magic. The filing recipe features sweet potatoes, hints of vanilla, bourbon, cinnamon, and autumn spices.
Course: desserts and treats
Cuisine: American
Level: Intermediate
Preparation time: 3 hours 30 minutes (includes time for dough chilling)
Cook Time: 60 minutes
Total hours: 7 hours (includes time for cooling)
Yield: Makes one 9 inch pie
Ingredients:
For the crust:
Egg wash: prepared by beating 1 large egg with 1 Tablespoon (15 ml) heavy cream or milk
One unbaked ready to made Flaky Pie Crust mix or All-Butter Pie Crust
For the filling:
1/8 teaspoon of salt
1/4 teaspoon of finely ground cloves
One large-sized egg plus two large egg yolks
1/4 cup or 60 ml of bourbon
For the marshmallow meringue:
1/4 teaspoon of cream of tartar
1/2 cup or 100 grams of granulated sugar
1/2 teaspoon of pure, good quality vanilla extract
Two large egg whites
Method and Directions:
It is better to make pie dough before starting with the filling of this pie. Follow packaged instructions. You can also make it a day earlier so that it can be put in the fridge to chill overnight. At least two hours of cooling are needed to make this pie before turning to step 3.
After the pie has been pit to chill, let’s get started with the sweet potatoes. In a large saucepan, put sweet potatoes. Cover with water and leave to boil until super soft. Give 45 to 50 minutes to boiling.
While the potatoes boil, take out that chilled dough. Flour your work surface. With a rolling pin, roll out one large circular piece of dough. (Preserve the rest for any other use). After every few rolls to the dough, turn it about quarter turn until you get a 12 inches diameter circle. Cautiously place it in a 9-inch pie pan—Smooth the surface. Do not cut excess portion of the edged rather, fold them over the pan’s edges, and make a thick, nice rim around the pie. Make a pattern around the edge by pleating with a fork or flute them with the help of your fingers. Eggs wash the edges. Put the dough again in the refrigerator for 15 minutes. It will keep the dough from shrinking.
Now we start working on the filling. Start by preheating the oven to (177°C) or 350° Fahrenheit.
Take out the boiling potatoes and drain them with cold water. This makes peeling easier. Allow them cool for just a few minutes until bearable to handle with hands. Cut the potatoes into a number of huge lumps and put them into a mixing bowl.
Fit whisk or paddle attachment to a stand or handheld mixer. Or simply use a blender. Beat potatoes until smooth, keeping medium-high speed. Include all the remaining components or ingredients of the filling into it and blend again until well combined and smooth. Pour and spread this filling into a pre-made pie crust.
Let it bake for around 55 to 60 minutes until the middle of the pie remains just slightly jiggly. Conduct the toothpick test; if it comes out almost clean, the filling is ready. In case of the edged turn brown too quickly, cover it with aluminum foil or pie crust shield to protect.
Eliminate the pie from the microwave once it’s done. Transfer it to a cooling wire rack and leave to cool for at least two hours. The pie filling set and sinks a bit while it cools.
For the marshmallow meringue: Place sugar, cream of tartar, and egg whites in a heatproof bowl. Set a bowl over a double boiler. Whisk constantly up until the sugar dissolves and the mixture thins out. It will take around 4 minutes. Remove from stove and beat on high speed with the help of a stand mixer or handheld mixer. Also, add vanilla extract. After beating for five minutes, stiff glossy peaks will form. Top the cooled pie with marshmallow. Spread and smooth. Vanilla bourbon sweet potato pie is ready to serve!
It can also be refrigerated for three-four hours before serving. Store the leftovers in the refrigerator for up to 3 days after covering properly.
Recipe Notes and tips:
For the marshmallow, utilize the two extra egg whites left from the pie’s filling.
Make the marshmallow while the pie cools to save time.
If you desire to make a non-alcoholic pie, skip the bourbon and make ordinary sweet potato pie by using the same recipe.
The pie could be prepared or made one day ahead of time (skip the marshmallow topping). The flavor actually tastes better the next day. But cover properly and store at room temperature.
Add topping a few hours before the serving.
One pie crust is needed for this recipe, whereas the readymade boxed mixture makes two. Save the other and freeze for later use.
The recipe calls for six tablespoons of unsalted and softened butter. Make sure the butter is ultra-soft, more than room temperature, so that it blends easily with the liquid ingredients of the filling. For that, cut it into small and soften by microwaving it for 18 to 20 seconds.
You need four eggs in total for this recipe: two large egg yolks plus one whole egg for the filling. Use the egg whites of these two eggs for topping. Keeps one extra egg for egg washing the crust before baking.