Sweet Potato Pie with Bourbon Whipped Cream - CD Recipes - CookingDistrict.com
Cooking District Recipes

Sweet Potato Pie with Bourbon Whipped Cream

Photo by Plonq
Delicious, creamy and rich. A real southern classic
Categories: Desserts
Yield:
2
Prep Time:
1 hours
Portions:
16
Photo by Plonq
Step 1
5 each sweet potatoes
1/2 cup water
Cut the sweet potatoes lengthwise in half and roast in an oven, cut size down with enough water to keep from burning, until fork tender.. Remove and cool slightly so they can be handled. Scoop out pulp and puree in food processor, or with a ricer.
Step 2
5 each eggs
1/2 cup sugar
1/2 cup brown sugar
Cream eggs and sugar together. Add in sweet potato puree.
Step 3
2 each pie crust-10"
2 tsp ginger powder
1 tbsp cinnamon
1 tsp cloves-ground
1 tsp allspice-ground
1/2 tsp salt
12 oz heavy cream
12 oz half and half
Add in spices, heavy cream and 1/2 and 1/2. Mix until smooth. Pour mixture into traditional pie shells or Gingersnap pie shells and bake in a 350 degree oven for 50-60 minutes or until center of the pie has set. Remove from oven and chill for several hours before serving.
Step 4
3 cup heavy cream
2 oz sugar
3 oz bourbon
In a mixing bowl, start to whip cream on medium speed. Add in granulated sugar slowly, then turn mixture on high speed to thicken. Add in bourbon, just before cream has stiff peaks. Finish whipping and serve with your sweet potato pie.
Notes

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