I took what seemed like an awfully long break from bloggin, after which I have decided to start blogging both in Spanish AND ENGLISH! It’s a little more work and computers are just not my thing, but it was either that or quitting and, guys, I’m not a quitter. I did study medicine after all! 😉
This is an american style recipe, but I tried it for the first time in Azores (Portugal), at a small cafe with the most beautiful views of the northern part of San Miguel Island.
If you’ve never thought of Azores as a destination, I strongly recommend it. It’s easily accesible from Europe now that low cost airlines are operating in the Islands and there are a whole bunch of activities to do, from hiking to whale watching.
Let’s dig into the recipe!
.- SWEET POTATO PIE: TIPS
- I have used a perforated tart pan, because it really helps the dough bake evenly. If you don’t have one and you like baking pies, I strongly recommend it, results are much better. Don’t buy one just for this purpose if you’re only going to bake one pie a year.
- It’s better to make the crust one day and the filling on the next morning. Of course you can do it all in one day, but I find that crust is better if you freeze it overnight and I tend to work better if I plan ahead.
- I use my stand mixer, but you can do this pie by hand if you don’t have one.
- FOR THE CRUST (DAY 1):
150 g all purpose flour
75 g butter, softened but still cold
15 g sugar
50 g water
1.- Beat the butter and sugar just until combined, DO NOT overbeat the butter or the crust will inflate in the oven.
2.- Add the flour and beat a little, again till all ingredients are combined.
3.- Add water and finish your crust by hand. It’s a good way to make sure you don’t overbeat or overheat the dough.
4.- Place your dough between 2 sheets of parchment paper and roll it until it’s about 2 mm thick.
5.- Let it cool in the refrigerator for 20-30 minutes, until the crust is cold but still flexible, so you can roll it on your baking pan.
Press the crust against the mould firmly, we don’t want any pockets of air between the mould and the dough, they will ruin your pie while in the oven.
Prick your crust a little with a fork, but please do not perforate it or the batter will run out through the wholes!
6.- Wrap it with plastic wrap and freeze it for 12 hours. If you want to make decorations with a cookie cutter, now is the time to do it.
- FOR THE FILLING (DAY 2):
280 g sweet potato puree.
2 freerange eggs.
80 g heavy cream (38% fat).
70 g brown sugar.
5 g cinnamon or pumpkin pie spices (whatever you like best).
1.- Boil the sweet potato for about 30 minutes until soft.
2.- Let it cool down, peel it and weigh the amount you need (280 g). Crush it with a fork if you want a more rustic texture or with your food processor.
3.- At this point, you can preheat your oven to 170ºC (340ºF).
4.- Take the crust out of the freezer and blind bake it for 15 minutes, it doesn’t have to come out golden.
5.- While the crust is baking, whisk your eggs lightly with the brown sugar.
6.- Add the heavy cream. Your batter will look like a light custard.
7.- Add the sweet potato puree and the spices.
8.- Take the crust out of the oven and fill it with your batter.
9.- Bake it for 40 minutes.
10.- When the time is over, your pie will look a little wiggly in the center and darker around the edges, it will settle down while it chills.
11.-Remove the pie from the pan and transfer it to a wire rack. This allows you to remove it easily, since it tends to get stuck to the pan after a while and also prevents the crust from softening.
I hope you enjoyed the recipe, you can contact me for any doubts and send me your pictures!