Brandy Sweet Potato Pie

Brandy Sweet Potato Pie

This was one of the new items I tried for this years turkey day. It is also the recipe I REALLY should have read thru before tackling it. I had to set the filling to one side while I made the crust. Everything turned out deliciously tho:

Brandy Sweet Potato Pie

One recipe of Rich Tart Pastry
2-3 cups of mashed, boiled, sweet potatoes (yams)
½ cup of heavy cream (whipping cream)
1 cup of sugar
½ cup (one stick) of butter
2 eggs, separated
½ to one cup of brandy
3/4 teaspoon of salt
1/4 teaspoon of nutmeg

Blend mashed potatoes together with cream until smooth. Preheat
oven to 350F. In a large bowl, cream sugar, butter, and egg yolks.
Add brandy, salt, and nutmeg. Stir in potatoes. Beat egg whites
until stiff, and fold into potato mixture.

Roll out pastry to fill 9" pie plate. Place pastry in pie plate and
trim excess edges. Pour filling into pastry-lined pie shell. Bake
45 minutes or until a cake-tester comes out clean. You may add a
dollop of whipped cream seasoned with brandy as a final touch to a
slice of the pie. Yields 6 to 8 servings.

Rich Tart Pastry

One cup of butter
1 1/4 cups of all-purpose flour
1 egg yolk
1 tablespoon of ice water

In a medium mixing bowl (or food processor) cut butter into flour
and mix with hands until pieces are roughly the size of peas.

In a small mixing bowl, combine egg yolk and ice water and whisk
together. Gradually mix egg mixture into flour and butter mixture.
Add one more tablespoon of ice water. Mix together, then knead
until dough forms a ball. If dough is still too dry, add ice water
a little at a time until consistency is all right. Cover dough ball
with plastic wrap and chill in refrigerator for 30 to 60 minutes, or
until dough is easy to handle.

I didn't have any extra heavy whipping cream and used real dairy cool whip, but next year I am going to add this whipped cream:

Cinnamon Whipped Cream

1 cup of heavy cream (whipping cream)
2 tablespoons of powdered sugar
1 teaspoon of vanilla
½ teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg

In a chilled, medium bowl, whip 1 cup of whipping cream until it
thickens considerably. Whip in 2 tablespoons of powdered sugar one
tablespoon at a time, 1 teaspoon of vanilla, ½ teaspoon of ground
cinnamon, 1/4 teaspoon of ground nutmeg. Whip mixture until cream
forms stiff peaks and holds its form firmly when whisk attachment is
removed. Place dollop on slice of pie, etc.
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