Bake at 400☏ in a pre-heated oven on the lowest rack setting for 15 minutes. Line the crust with foil and fill it with pie weights, dried beans, or coins to keep the crust from changing shape as it bakes. Lower the temperature to 350☏ and continue baking until a knife inserted into the center comes out clean, about 25 more minutes. Dimple the surface of the pie with a fork - this helps prevent the aluminum foil from tearing the crust when you remove it. Add the brandy, lemon zest, lemon juice, vanilla and nutmeg to the sweet potato mixture stir until well blended. Place sweet potato and butter in a mixing bowl and use an electric mixer to beat until smooth. Mix in the sugar, vanilla, cinnamon, salt, and nutmeg. Add the butter and whip the potatoes until smooth and the butter has melted and is fully incorporated. Refrigerate for another 15 minutes at any point that the butter in the dough starts to melt or the dough feels greasy. Meanwhile, put the peeled potatoes in the bowl of a stand mixer fitted with a whisk attachment (or a large bowl if using a hand mixer). Roll the dough out on a well-floured surface, or silicon work pad, and then place it in a pie dish and flute the edges. The potatoes are finished baking when you insert the tip of a paring knife and they are soft. The stirring will usually melt the remaining unmelted marshmallows. Bake both the pie shell and the potatoes side by side for 45 to 50 minutes, rotating halfway through baking.
Remove from the oven and set aside to cool while you make the filling. Bake at 425° for 12-15 minutes, until the edge of the crust just begins to turn golden brown. Ingredients 3 sweet potatoes, about 1 1/4 pounds, cut in half lengthwise (makes about 2 cups, mashed) 1 9-inch frozen pie shell, homemade or store bought 2. In a separate bowl, add ¼ teaspoon of water to marshmallows, then melt the marshmallows in the microwave for about 10 seconds and stir. Line with foil and fill with pie weights. In abbreviated form: - mix these together first in a food processor - 3/4 cup flour (3/4 cup of the 1 1/4 cups total unbleached flour) 1/2 teaspoon salt 1 tablespoon sugar - next add these, and food process until it looks like cottage cheese, and there's no uncoated flour - 6 tablespoons cold unsalted butter, cut apart in a bunch of small pieces 1/4 cup vegetable shortening - non-hydrogenated palm oil if you can find it Crisco or crisco-like shortening if you can't - next add this and process until it's fully incorporated - remaining 1/2 cup flour - scrape the dough out of the food processor with a spatula and mix in these - 2 tablespoons cold vodka 2 tablespoons water Wrap the dough in plastic wrap and refrigerate for at least 45 minutes. In a medium bowl, whip the whipped cream to soft peaks with an electric mixer on high speed.
#SWEET POTATO PIE HOW TO#
Or check out these other Instructables: Pie Crust, A Quick Pie Crust, or How to Make Pie Crust. Follow the Pie Crust instructions from Pumpkin Pie.
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