5th December 2007

    Sweet Potato-Bourbon Pie

    posted in Desserts |

    Another catch-up post; Lisa made this as an alternative addition to the usual pumpkin pie at Thanksgiving. This recipe comes from Cooking Light; the crust was somewhat of a disappointment, but we loved, loved, loved the filling.

    Lisa says:

    What’s this “we”? Not all of us loved the filling.

    Chris says:

    What? You’re nuts — I was stealing leftovers every time I walked by the fridge. How can you not like it? It has *bourbon* in it!

    Lisa says:

    I didn’t like the consistency; I think I should have blended it a bit more. I wanted it smoother. And I hated the crust. Stupid Cooking Light.

    Chris says:

    I think if you made it the exact same way but just used a ready-made pie crust it would be perfect.

    Lisa says:

    *Maybe*. I just wish we had more of those brussels sprouts.

    Chris says:

    …or you could make it the same way except leave everything out but the bourbon, and instead of slicing it you could just pour it in a glass.

    Sweet Potato-Bourbon Pie
    2 tablespoons sugar
    2 tablespoons stick margarine
    1/4 teaspoon salt
    1 ounce block-style fat-free cream cheese (about 4 teaspoons)
    1 teaspoon vanilla extract
    1 large egg
    1 1/4 cups all-purpose flour
    4 medium sweet potatoes (about 2 1/4 pounds)
    3/4 cup packed brown sugar
    3 tablespoons bourbon or 1/4 teaspoon rum extract and 3 tablespoons water
    2 tablespoons stick margarine
    2 teaspoons vanilla extract
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground allspice
    2 large eggs
    Cooking spray
    2 teaspoons water
    1 large egg white, lightly beaten
    1/4 cup chopped pecans
    Preheat oven to 400°.

    Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light and creamy. Add vanilla and 1 egg; beat well. Gradually add flour, beating at low speed until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 1 hour.

    While dough chills, bake sweet potatoes. Bake at 400° for 55 minutes or until very tender. Cool. Reduce oven temperature to 350°. Peel potatoes; place potato pulp, brown sugar, and next 8 ingredients (brown sugar through eggs) in a large bowl. Beat at medium speed of a mixer until smooth; set aside.

    Roll dough, still covered, into an 11-inch circle. Remove 1 sheet of plastic wrap, and fit dough into a 9-inch tart pan coated with cooking spray. Remove top sheet of plastic wrap. Spoon potato mixture into prepared crust. Combine 2 teaspoons water and egg white, and brush edges of dough with egg white mixture. Sprinkle potato mixture with chopped pecans. Bake tart at 350° for 1 hour or until puffy and set. Cool on a wire rack.

    10 servings

    Print This Recipe
    This entry was posted on Wednesday, December 5th, 2007 at 11:56 pm and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    Leave a Reply

    Page optimized by WP Minify WordPress Plugin