This sweet potato pie features hints of bourbon and vanilla, lots of cinnamon and spice, and tastes phenomenal paired with creamy marshmallow meringue on top. My advice is to make the pie dough ahead of time so it’s ready to go.
Ingredients
Crust
1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or heavy cream
Filling
1.5 lbs sweet potatoes (2 medium/large)
6 Tablespoons (85g) unsalted butter, super soft (see note)
2/3 cup (135g) packed light or dark brown sugar (I recommend dark)
1/2 cup (120ml) heavy cream
1/4 cup (60ml) bourbon*
1 large egg + 2 large egg yolks* (see note)
1 Tablespoon (8g) all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
Marshmallow Meringue
2 large egg whites
1/2 cup (100g) granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
Instructions
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