Purple Sweet Potato Pie
Ingredients
Crust
- pastry for 9" single-crust pie
Filling
- 2 table-spoon of Purple Sweet Potato Powder
- 8 tablespoons (113g) unsalted butter, melted
- 1 cup (198g) granulated sugar
- 1/2 to 3/4 teaspoon cardamom, to taste
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1 teaspoon orange zest (grated rind)
- 2 large eggs, room temperature
- 1/2 cup (113g) whole milk, room temperature
Topping (optional)
- Crunchy Granola, or your favorite granola
- fresh thyme leaves
Instructions
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Preheat the oven to 375°F.
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To prepare the crust: Roll the pie dough into a 13" circle and transfer it to a 9” pie pan. Crimp the edges of the dough so they stand above the pan’s rim. Refrigerate the crust while you prepare the filling.
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To make the filling: Wrap each unpeeled sweet potato in foil and bake for 1 hour, until soft. To test for doneness, pierce a potato with a fork. If it pierces easily and feels soft, it’s done. If it’s still firm, bake for an additional 10 minutes. Remove from the oven and cool.
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Leave the oven on and position a rack in the bottom third.
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Once the potatoes are cool enough to handle, unwrap them and remove the skin.
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Place the potatoes in a bowl and mash by hand. Or mix on low speed of your stand mixer, using the flat beater, until mashed.
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Mix in the melted butter, then the sugar, cardamom, ginger, salt, and orange zest.
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Add the eggs one at a time, mixing until combined, then stir in the milk.
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Remove the crust from the refrigerator and pour in the filling.
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To bake the pie: Bake the pie for 35 to 40 minutes, until the filling is firm. The internal temperature at the very center of the pie should be 190°F.
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Remove the pie from the oven and cool it to room temperature; refrigerate it if you won’t be serving it immediately. Garnish individual slices with granola and fresh thyme leaves, if desired.
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Storage information: Store the pie, covered, in the refrigerator for up to several days.