"SWEET POTATO PIE-COOKS COUNTRY

By RoketJSquerl

Ingredients

• recipe Marshmallow Creme (optional):
• 1/2 recipe all-butter pie crust
• 1-3/4 pounds sweet potatoes, washed, skin left on
• 1 cup light brown sugar
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup sour cream
• 3 large eggs
• 2 large egg yolks
• 2-3 tablespoons Bourbon (depending on how strong you like your pie, I use 2T)
• 1 teaspoon vanilla extract
• Ingredients
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/8 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

Details

Servings 8
Adapted from stripedspatula.com

Preparation

Step 1

Instructions Par-bake the crust:

Preheat oven to 375 degrees F with rack in center position. Roll your prepared dough disk to a 12-13 inch circle. Fold the dough into quarters and gently fit it into a 9-inch pie plate without stretching the dough. Trim dough to a 1/2-inch overhang and tuck to make a double-thick edge flush with the circumference of the plate. Flute or crimp the tucked edge. Refrigerate (30 minutes) or freeze (15 minutes) until dough is chilled and firm.

Line pie plate with two large squares of parchment paper or foil and fill with pie weights. Bake until edges are light golden, about 18 minutes. Gather edges of parchment or foil and remove weights (be careful; they'll be very hot) and continue baking crust until the bottom starts to look opaque, about 3-5 minutes. Let crust cool completely on a wire rack. Make and bake the pie
Reduce oven temperature to 350 degrees F.

While the crust is baking, pierce the sweet potatoes all over with a fork to create steam holes. Place potatoes on a microwave-safe plate and cook on HIGH for 15 minutes, or until fully cooked. Turn over every 5 minutes, checking for doneness. When potatoes are soft, immediately cut in half lengthwise and let sit at room temperature until cool enough to handle.

While potatoes are cooling, place butter in a small skillet. Melt, over medium heat, until foaming subsides and solids are a light golden brown (watch carefully!).

Remove from heat, let stand a few minutes, and then stir in cinnamon and nutmeg. Set aside.
Use a spoon to scoop sweet potatoes from their skins and transfer to the bowl of a food processor (discard skins). Add light brown sugar, salt, and browned butter/spice mixture. Process until smooth. Scrape bowl and add sour cream, whole eggs and yolks, vanilla, and bourbon. Process until fully combined.

Pour sweet potato mixture into the cooled pie crust. Bake until edges are firm but center still jiggles slightly, about 35 minutes. Center of pie should register 165 degrees on an instant-read thermometer. Watch carefully, as overcooked pies will be prone to cracking and will not have as silky a texture. Transfer pie to a wire rack to cool completely.

Optional: place marshmallow crème in a piping bag and decorate the top of the cooled pie just before serving. To toast, use a kitchen torch, or broil pie in the oven until marshmallow crème is golden brown. (If broiling, cover pie edges with a foil collar so they don't burn.) Slice and serve.

Directions for Marshmallow Creme:

In a deep saucepan, combine granulated sugar, corn syrup, water, and salt. Cook over medium-high heat, stirring occasionally, until mixture reads 240 degrees F on a candy thermometer.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with cream of tartar on medium-high speed until soft peaks form. Reduce mixer speed to low and carefully pour a few tablespoons of the hot sugar syrup into the egg whites. When combined, add the rest of the sugar syrup to the mixer in a slow, steady stream. When all of the syrup has been added, slowly increase speed to high and whip until stiff peaks form, about 5-7 minutes. Beat in vanilla and use crème to top pies, make cookie sandwiches, or eat on a spoon!

Instructions