Market Garden Brewery Sweet Potato Pie

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This recipe was featured in LA Times for the sweet potato pie served at the Market Garden Brewery in Cleveland. If you cannot find muscavado sugar or vanilla paste, you can just substitute with brown sugar and vanilla extract. If you are using canned sweet potatoes, you can reduce the milk to 1/4 cup and use evaporated milk.

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  • 1
  • 70 mins

Ingredients

  • To roast sweet potatoes, prick unpeeled whole potatoes with a knife and roast at 375 degrees until a knife pierces easily, about 1 hour, depending on the size of the potatoes. Cool before peeling.
  • Pie dough
  • 1 1/4 cups (5.3 ounces) flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 cup (1 stick) cold butter, diced
  • 1/4 cup ice water
  • Sweet potato pie
  • 1 pound roasted and peeled sweet potatoes
  • 1/2 cup granulated sugar
  • 1 cup muscavado brown sugar
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 cup honey
  • 1 tablespoon Bourbon vanilla paste or extract
  • 1/2 cup milk
  • Prepared unbaked 9-inch pie shell

Preparation

Step 1

Pie crust:
In a large bowl, whisk together the flour, salt and sugar. Cut in the butter using a pastry cutter or fork, until the butter pieces are reduced to the size of small peas. Drizzle over the water, and gently stir until the mixture starts to come together to form a dough. Knead the mixture lightly to form a cohesive dough. Form the dough into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour. On a lightly floured board, roll the dough out to a thickness of slightly less than one-fourth inch. Fit the dough into a 9-inch pie plate or tin and trim any excess.

Pie:
1. Heat the oven to 350 degrees. In a large bowl, mash the sweet potatoes. Beat in the granulated and muscavado sugars, then the eggs, melted butter, nutmeg, cinnamon, honey, vanilla and milk. Pour the filling into the prepared pie shell.

2. Bake the pie until set and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool on a rack to room temperature before serving.

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