Sweet Potato Bourbon Pie

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Happy almost Thanksgiving CFM friends! It’s one of our favorite times of the year around here and we couldn’t be more excited to share the season with you. Last week at Thursdays EAV potluck, we got to see so many friendly faces and share some delicious treats. Today, don’t forget to stop by the Decatur Farmer’s Market to pick up an last minute menu items for tomorrow’s big day! We have all you need from bread and jams to sweet potatoes and greens.

For me personally, I’ve been feeling thankful to have some time this week to cook and bake for those around me. I’ll be joining my loud and obnoxious for our annual loud and obnoxious Thanksgiving, and I couldn’t be more pumped. We’re a big batch of weirdos, and although it can be exhausting, I wouldn’t have it any other way.  I’ll be bringing a couple items including my very veggie friendly stuffing made with CFM butternut squash, sweet potatoes, and chard. Maybe I’ll post that next week as it is an awesome winter recipe. At the restaurant, I took the time to bake something special for the front of house staff, my favorite delivery guy named Steve, and the cleaning crew that keeps Ladybird clean day in and day out. It’s always nice to say thanks to the people that keep you running, it’s even more nice to say thanks with delicious pie!

 

 

Sweet Potato Bourbon Pie

adapted from Four + Twenty Blackbirds Bakery in Brooklyn

servings 1 9″ pie       time approx 2 hour (that includes non active time)

FLAKY PIE CRUST

  • 2 tsp salt
  • 2/3 cup COLD water
  • 1 cup + 5 TBS COLD butter (300 g)
  • 3 cups + 2 TBS flour (455 g)
  1. dissolve the salt in the water
  2. cut butter into flour (doing your best to keep butter cold!) this can be done with a pastry cutter, a food processor (about 6 pulses), or a mixer with a paddle (about 30 second on low). You want the butter to have pea and cranberry size chunks.
  3. slowly pour water into butter flour mix till it comes together in a dough ball
  4. wrap and refrigerate for at least an hour.
  5. when chilled roll out about 1/2 inch thick. You will roll it a little bigger than the pie pan so that there is overhang. Fold under edges and crimp along the edge.
  6. blind bake (with weights or beans at 400 degrees for about 15-20 minutes. You want it to be light brown in color. Remember you will bake some more with the custard so don’t go too far.

FILLING

  • 2 tablespoons softened unsalted butter
  • 2 cups sweet potato puree
  • 3 whole eggs plus 2 egg yolks
  • 1/4 teaspoons salt
  • 1/3 cups brown sugar
  • 1/3 cups white sugar
  • 1/4 teaspoons ground nutmeg
  • 1/8 teaspoons ground cloves
  • pinch of allspice
  • Pinch of freshly fine-ground black pepper
  • 1 teaspoon vanilla extract
  • 4 tablespoons bourbon
  • 2/3 cup heavy cream
  1. Mix softened butter into sweet potato puree.
  2. Whisk together the eggs, salt and spices. Then add vanilla, bourbon, and cream.
  3.  Add this mixture to the sweet potato puree and whisk lightly to combine. (Don’t over-whisk or it will create bubbles.
  4. Pour filling into pre-baked pie shell. Carefully place on a baking sheet and then into your preheated oven. Bake at 350 for approximately 45 minutes, or until edges are set but center slightly wobbles.Let cool well at room temperature before slicing. Sprinkle each slice with powdered sugar just before serving.

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So, if you’re still trying to think up a recipe to bring to your Thanksgiving, consider this pie. It’s easy and and SO DELICIOUS.  You can also stop by the market today and pick up some delicious sweet potatoes. This little number is also perfect for the morning after (if there’s any left?!) But no matter what you cook, have fun, and always be thankful for the many gifts this season brings. We’re always thankful for you, CFM friends, and per usual, happy cooking!

Cheers!

 

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