Our Mississippi Sweet Potato Pie recipe is perfect for the holidays or your next church potluck.
It’s one dish you’ll want to put your name on.
We would’ve guessed bourbon.
Credit: Jennifer Causey Food Stylist: Torie Cox Prop Stylist: Claire Spollen
We’ll let you in on a few secrets.
First, bake the sweet potatoes.
Don’t microwave or boil them.
You’ll be amazed by what this single step does to the flavor.
And finally, don’t be tempted to skip the orange zest.
It’s one dish you’ll want to put your name on.
Ingredients
1/2(14.1-oz.)
pkg.refrigerated piecrusts
2largeeggs
2 1/2cupsmashed cooked sweet potatoes (from 3 lb.
can)
2tablespoons(1 oz.)
bourbon, divided
3/4cupheavy cream
1 1/2teaspoongranulated sugar
Directions
Preheat oven to 425F.
Roll piecrust into a 12-inch circle on a lightly floured work surface.
Fit into a 9-inch deep-dish pie plate; fold dough edges under, and flute.
Prick bottom of crust lightly using a fork.
Line crust with parchment paper; fill with pie weights.
Bake in preheated oven until firm, about 10 minutes.
Continue baking until crust surface is dry, about 5 minutes.
Reduce oven temperature to 375F.
Gradually whisk in evaporated milk and 1 tablespoon of the bourbon until blended.
Pour mixture into prepared crust.
Bake at 375F until pie is set, about 50 minutes.
Let cool on a wire rack until completely cooled, about 1 hour, 30 minutes.
Add granulated sugar and remaining 1 tablespoon bourbon; beat until soft peaks form, 1 to 2 minutes.
Serve with pie.Note:To make mashed sweet potatoes: Wrap unpeeled sweet potatoes individually in aluminum foil.
Arrange on a baking sheet, and bake at 400F for 1 hour.
Let cool 15 minutes.
Remove and discard sweet potato skins.
Process sweet potato flesh in a food processor until smooth, about 1 minute.
