old out and don’t buy he ultimate version lived at home, but nts on Christmas day
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This pie is special to me because I shared it with my family. My daughter helped me roll out the dough and loved the pie crust leaves on the top.
Sweet Potato Pie with Butter Rum Sauce makes one 9” pie
3 cups cooked, peeled and mashed sweet potatoes (about 3 medium potatoes) 2 eggs 2 tablespoons melted butter ¼ teaspoon cinnamon 1/ 8 teaspoon nutmeg ½ cup cream ½ teaspoon lemon juice 2 teaspoons vanilla dash of salt ½ cup sugar 1. Boil the potatoes whole, in plenty of water (covering them by about two inches) for about 30 minutes, until tender all the way through. Peel them after they’ve cooled a bit and give them a rough dice. Mix the potatoes in a stand mixer with the paddle attachment until they are smooth and very few lumps remain. 2. Mix the eggs with the cream and spices, lemon juice and vanilla until
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smooth and gradually mix it into the potatoes while running on low. Add the salt and sugar and let the mixture blend on medium for about 5 minutes. 3. Pour filling into unbaked 9” pie shell, bake for 40-45 minutes at 350-325°F. Serve with butter rum sauce or whipped cream! (See my pie crust recipe below. It really is the best pie crust I’ve ever made and it’s pretty fool-proof!) Butter Rum Sauce 1 stick of butter 1 /3 cup heavy cream ½ cup sugar a few pinches of kosher salt to taste 2 tablespoons rum 1. In a saucepan, let the butter melt with the cream and sugar and stir until the sugar is completely dissolved. Add salt until it tastes right to you—let it take some of the sweetness away and give it some depth. 2. Add the rum, mix well and serve.
The Best Pie Crust, Ever 1c up (2 sticks) cold butter, chopped into little pieces 2 cups all-purpose flour 1 teaspoon kosher salt 1 /8 cup ice water 1. Put a cup of flour in your stand mixer with a paddle attachment and add the salt. Mix to blend. Add half the butter by small handfuls, beating on low until all the butter is fully incorporated into that cup of flour. 2. Add the next cup of flour and beat on low until completely blended. 3. Add the water sprinkle by sprinkle until the dough comes together and stays together when pressed with your fingers. Flatten out into a disc and wrap in plastic wrap chill for at least one hour before use. Makes enough for one deep dish pie or a small double-crust pie.