|Serves||6 to 8|
|Total Time||1 hour|
This is essentially Deb Perelman’s recipe for sweet-potato pie, streamlined for lazy cooks who, in the rush of Thanksgiving preparations, don’t want to bother separating and whipping eggs.
Advance planners (or cooks with little free time) can break the recipe down into stages: roasting the sweet potatoes and making and chilling the pie crust on one day, for example, then assembling and baking the pie on the next day.
|1||Flaky Pie Crust, chilled and ready to roll out|
|12 to 14||oz. (about 2 medium-to-large) sweet potatoes, roasted, cooled, and peeled (see Note)|
|2||Tbsp. unsalted butter, melted|
|½||tsp. freshly grated nutmeg|
|¼||tsp. ground cinnamon|
|¼||tsp. kosher salt or ⅛ tsp. salt|
|1||Tbsp. all-purpose flour|
|1||large egg, beaten|
|~||Whipped cream, for garnish (see Note)|
For the richest color and sweetest flavor, use orange sweet potatoes — the kind usually labeled “Garnet Yams” and the like — instead of pale-yellow Japanese sweet potatoes. If you’re starting with raw potatoes, prick them all over with a fork, place them on a baking sheet, and roast them at 450 degrees for about 40 minutes to an hour, turning once halfway through. Let cool till cool enough to handle, then peel away and discard the skins.
For a smoky, boozy touch, add a splash of whiskey or Scotch to the cream before whipping it.
This content is from the Culinate Kitchen collection.
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