Sweet Potato Pie

The real sweet potato pie recipe, direct from the states for you.

🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸

Subscribe to the blog to view recipes directly with gmail, it's free!

See also: Gnocchi Parmisan Creme

Ingredients for the shortcrust pastry:

• Flour 250g
• Butter 130g
• Egg yolks 2
• Sugar 100g
• Salt a pinch
• For the Filling
• Sweet potatoes 600g
• Whole eggs 2
• Raw sugar 100g
• Cream 50ml 
• Cocoa powder 30g
• Cinnamon 3g
• Nutmeg to taste
• Orange zest to taste (grated peel)
• Powdered cloves 3g
• Salt a pinch

Procedure:

We start with the shortcrust pastry, in a bowl we put two egg yolks, sugar 100g and butter 130g, a pinch of salt and whisk until smooth.

We add the 250/270 g flour and knead by hand like any classic shortcrust pastry.

We create a dough ball and let it rest in the fridge wrapped in cling film for an hour.

Procedure for the filling:

We put the red sweet potatoes in the oven at 170° for 35 minutes with the skin removed after cooking easily.

 

In a bowl we break 2 eggs, 100 g sugar, 30 g bitter cocoa, 50 ml cream, cinnamon, cloves, nutmeg orange zest and a pinch of salt.

Now take the cooked potatoes, cut them in half and empty them with a spoon into the bowl with the other ingredients, mix vigorously, we can use a whisk if we wish.

Now roll out the shortcrust pastry on a clean, lightly floured surface, use a rolling pin and roll it out to a thickness of between 5 and 8 mm, depending on your taste.

Line a baking tin with the 24/26 cm pastry and fill with the filling.

Baking:

We bake in the oven at 170° for 35 minutes in static mode.

Chef Mirko Giacometti⭐️

It only remains for me to wish you bon appétit and see you next recipe.

See you soon..