If you want to go for a shocking twist then use purple sweet potatoes and watch your guests do a double take, LOL. As you can see I like just a touch of whipped cream on my pie, you might want to add more… If you want to speed things up you can use a graham cracker crust and you will not be disappointed.
Every holiday gathering needs this fragrant sweet potato pie with fluffy whipped cream!
- 2 1/2 cups flour plus more for rolling
- 4 tablespoon granulated sugar
- 1/2 teaspoons sea salt
- 16 tablespoon unsalted butter chilled
- 4 tablespoon ice water
- 1 teaspoon cinnamon
- 1 teaspoon all-spice
- 1/4 teaspoon ginger
- 1.75 lb sweet potatoes
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¾ cup brown sugar
- ½ heavy cream
- ¼ cup bourbon
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 eggs
- 1 egg yolk
- 1 egg
- 1 tablespoon cream
Preheat the oven to 375 degrees F.
- In a large bowl, combine flour, sugar and salt. Add in spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork.
- Roll into a ball. Wrap in plastic and refrigerate for 30 minutes.
- Cut the dough in half, set one half to the side. With a rolling pin, flatten out on a well-floured board, into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all and unfold to fit the pan.
- With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- Boil sweet potatoes for 30 minutes, then roast them on a baking sheet for about 20 minutes.
- Peel skins off and add to a mixing bowl.
In a standing mixer fitted with a paddle, mash sweet potatoes.
Add spices, bourbon, egg, orange zest, sugar, vanilla and cream to the sweet potatoes. Mix until well incorporated.
- Pour into the pie crust.
- Mix egg and cream together.
Brush over crust.
- Bake for about 50 minutes or until the center is set
- Allow to cool for an hour
- Top with whipped cream and serve.
Notes: If you’d like a more decorative edge use a pie crust stamp or cookie cutter. I used an oak leaf stamp!