Who doesn’t like the versatile sweet potato? This little tuber can be sweet or savory, baked or fried, or made into a pie. And today, flying by the seat of my pants with no recipe, I’ve got my eye on mashing some taters into a delicious pie (or in this case, several tarts.) Well, I do have a recipe for the crust but not for the filling.
I don’t usually bake without a recipe, but I have made a really good sweet potato casserole before that I don’t use a recipe for, so I thought I would try to modify that recipe (or non-recipe?) and turn it into a pie (or perhaps a tart). The result was a raging success. The one problem with baking like this is that it will never come out exactly the same. So anyway, if you’re feeling adventurous, here is the ingredient list for the pie and the crust. Have fun experimenting!
Pie Crust (Pate Sucree)
1 1/4 cups all-purpose flour
2 teaspoons granulated sugar
1/4 teaspoon salt
7 tablespoons cold butter
3 tablespoons cold water
Place flour, sugar, and salt in a food processor and pulse until mixed. Add the cold butter and mix or pulse just until butter is incorporated into the flour (until it looks like corn meal). The secret to a flaky pie crust is to work it as quickly as possible. Drizzle the cold water into the flour and butter mixture just until it forms a ball and comes away from the sides of the food processor. You may need more or less water depending on the humidity on the day that you’re making the crust.
Refrigerate the dough for at least one hour and then roll it out and put into a pie plate, dock the crust, cover the crust with parchment paper, weight it down with pie weights or dried beans and bake at 350ºF for about 20 minutes or until the crust is a light golden brown.
Sweet Potato Filling
Sweet Potatoes (boiled until soft)
Eggs (I used 2)
Heavy Cream (about 1/2 cup)
Butter (2-3 tablespoons, melted)
Salt (just a pinch to bring out the flavors a little bit)
Cinnamon (about 1 teaspoon…more if you like it spicy)
Allspice (about 1 teaspoon)
Nutmeg (about 1/4 teaspoon
Cut the sweet potatoes into thirds or fourths (depending on the size). Place them in a large pot with water, bring to a boil, then reduce to a simmer and cook until potatoes are tender. If you can pierce them with a fork they are done. Drain the water and remove the skin from the potatoes and place them in a mixing bowl. Add the eggs until well blended. Add the cream and butter, then the spices and salt and mix until smooth. Pour the mixture into the pie crust and bake at 350ºF until the pie is set, about 40 minutes.