This Southern holiday staple gets an updated look from the beautiful hue of purple sweet potatoes. Regular sweet potatoes can be substituted, if desired.
Purple Sweet Potato Pie
Serves: Makes 1 (10-inch) pie
- 1 egg white
- 1 teaspoon water
- 3¾ cups mashed roasted purple sweet potatoes (about 4 pounds)
- 1 cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 cup heavy whipping cream
- ¼ cup unsalted butter, melted
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons apple pie spice
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- Garnish: marshmallows
CLASSIC PIE DOUGH
- 1¾ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 10 tablespoons cold unsalted butter, cubed
- ½ cup ice water
- 2 teaspoons apple cider vinegar
- Let Classic Pie Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to prepared skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 20 minutes.
- Preheat oven to 400°.
- In a small bowl, whisk together egg white and 1 teaspoon water; brush onto edges of crust. Top with a piece of nonstick parchment paper, letting ends extend over edges of pan. Add pie weights. Place skillet on a rimmed baking sheet.
- Bake for 25 minutes. Carefully remove paper and weights. Bake 5 minutes more. Let cool on a wire rack while making filling. Reduce oven temperature to 350°.
- In a large bowl, beat potatoes, sugars, cream, melted butter, eggs, egg yolks, pie spice, vanilla, and salt with a mixer on medium-low speed until smooth. Pour filling into prepared crust.
- Bake until edges begin to set, about 30 minutes. Cover with foil, and bake until crust is golden brown and filling is set, 10 to 15 minutes more. (Center may jiggle slightly.) Let cool on a wire rack for 1 hour. Top warm pie with marshmallows, if desired. Before serving, toast marshmallows with a kitchen torch or oven broiler for 1 minute, if desired.
CLASSIC PIE DOUGH
- In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter until pieces are the size of peas.
- In a small bowl, stir together ½ cup ice water and vinegar. Using a fork, stir in half of water mixture until a shaggy dough forms. Add remaining water mixture, 1 tablespoon at a time, as necessary. (Dough should hold together when pinched.)
- Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or for up to 2 days.