This is adapted from the recipe for Rosemary Bourbon Sweet Potato Pie in Ashley English's cookbook, A Year of Pies. If you like to make pies, you need this book! This recipe makes two pies. You can omit the chocolate and pecans if you just want a plain sweet potato pie.
2 9-inch pie crusts
Pecan topping:
2 tablespoons unsalted butter
2 cups pecan halves
1/2 cup maple syrup
2 tablespoons bourbon
1 tsp salt
Filling:
3 pounds sweet potatoes
4 large eggs, separated
1 cup heavy cream
4 tablespoons unsalted butter, cubed
1/2 cup bourbon
1/4 cup maple syrup
1/4 cup light brown sugar
1 tsp salt
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups semi-sweet mini chocolate chips
Pecan topping: Melt the butter in a large skillet over medium heat. Add the pecans, maple syrup, bourbon, and salt and cook, stirring occasionally, for 4-5 minutes until the mixture if thick and gooey. Cover and set aside. Try not to eat most of these as is while you make the filling.
Filling: Bake the sweet potatoes for about 1 hour or until very soft. Adjust your oven to 350. Let the potatoes cool a bit until you can handle them, then peel. Put the flesh into a large bowl and mash until soft and smooth.
Beat the egg whites in a separate bowl until soft peaks form. Set aside.
Add the cream and butter to the mashed sweet potatoes. Whisk until well incorporated, then whisk in the egg yolks.
Place the bourbon in a small saucepan. Bring to a boil over high heat and boil vigorously for a minute. Add the maple syrup and brown sugar, and stir until the sugar melts. Remove from heat and add to the sweet potato mixture. Add the spices and blend well. Gently fold the egg whites into the sweet potato mixture.
Divide the chocolate chips in half, and sprinkle over the bottom of your prepared pie crusts. Pour the filling into your crusts, smoothing the top with a spatula. Arrange the candied pecans over the top.
Bake at 350 for one hour. The filling should be set, without jiggling when you gently sh
2 9-inch pie crusts
Pecan topping:
2 tablespoons unsalted butter
2 cups pecan halves
1/2 cup maple syrup
2 tablespoons bourbon
1 tsp salt
Filling:
3 pounds sweet potatoes
4 large eggs, separated
1 cup heavy cream
4 tablespoons unsalted butter, cubed
1/2 cup bourbon
1/4 cup maple syrup
1/4 cup light brown sugar
1 tsp salt
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups semi-sweet mini chocolate chips
Pecan topping: Melt the butter in a large skillet over medium heat. Add the pecans, maple syrup, bourbon, and salt and cook, stirring occasionally, for 4-5 minutes until the mixture if thick and gooey. Cover and set aside. Try not to eat most of these as is while you make the filling.
Filling: Bake the sweet potatoes for about 1 hour or until very soft. Adjust your oven to 350. Let the potatoes cool a bit until you can handle them, then peel. Put the flesh into a large bowl and mash until soft and smooth.
Beat the egg whites in a separate bowl until soft peaks form. Set aside.
Add the cream and butter to the mashed sweet potatoes. Whisk until well incorporated, then whisk in the egg yolks.
Place the bourbon in a small saucepan. Bring to a boil over high heat and boil vigorously for a minute. Add the maple syrup and brown sugar, and stir until the sugar melts. Remove from heat and add to the sweet potato mixture. Add the spices and blend well. Gently fold the egg whites into the sweet potato mixture.
Divide the chocolate chips in half, and sprinkle over the bottom of your prepared pie crusts. Pour the filling into your crusts, smoothing the top with a spatula. Arrange the candied pecans over the top.
Bake at 350 for one hour. The filling should be set, without jiggling when you gently sh
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