Organic Corn Chips
Double Sweet Potato Pie
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2 pounds sweet potatoes, peeled and chopped into 1 inch pieces
2 ounces unsalted butter, cubed
2 medium eggs
1/2 cup heavy cream
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1 9-inch baked pie shell
Whipped cream for serving
1 1/4 cups all purpose flour
1/2 cup ground
RW Garcia Sweet Potato Crackers
1/4 cup confectioners’ sugar
8 tbsps unsalted butter, cold (1 stick)
1/3 cup iced water
1 tbsp apple cider vinegar
1 egg, lightly beaten
Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
Toss the chopped sweet potatoes and butter on the tray, making sure they are in a single layer and roast for 1 hour until tender and lightly caramelized.
Transfer the cooked potato to a food processor and process until smooth.
In a large mixing bowl, combine sweet potato puree, sugar, eggs, heavy cream, cinnamon, nutmeg, and vanilla and whisk until well combined.
Spread the sweet potato mixture over the baked pie shell, smooth the top with an offset spatula, and use foil paper to cover the edges of the pie to prevent it from burning during baking.
Bake for 45 minutes at 350 degrees F or until set.
Decorate the pie with baked decorative leaves.
Let it cool to room temperature before serving.
When ready to serve, slice the pie into 8 pieces and top with whipped cream.
For the pie shell, combine flour,
RW Garcia ground Sweet Potato Crackers
, sugar, and butter in a food processor and pulse until the butter is the size of peas, about 12 times.
In a small bowl, whisk together iced water and vinegar.
With the machine running, pour the water vinegar mixture down the feed tube and pulse until the dough begins to form.
Transfer the dough to a floured surface and form the dough into a ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Roll the dough in between two sheets of parchment papers until you get about 12 inch diameter and ⅛ inch thickness.
Use the pastry to line the base and side of a 9-inch pie pan leaving a 1 inch overhang.
Use your thumbs and index finger to pinch the overhang to form a fluted edge. Freeze the pie for 30 minutes.
Preheat the oven to 400 degrees.
Prick the base of the pie with a fork.
Brush the edges with the beaten egg.
Line the pastry case with parchment paper and fill it with pie weight (or uncooked rice or beans) and bake for 25 minutes or until the pastry is light golden.
Remove the parchment paper and pie weight and bake for another 5 minutes until the base is just dry. Remove from the oven and let it cool.
Combine all the pieces of dough scraps and roll it out to about ⅛ inch thickness and use a leaf cutter to punch out decorative leaves for the pie. Brush the leaves with the beaten egg.
Place all the decorative leaves on a baking sheet lined with parchment paper in a single layer.
Bake in the oven at 400 degrees F during the last 12-15 minutes while the pie crust is baking.
Remove the decorative leaves from the oven and let them cool to room temperature.