American🍰 Sweets & drinks

Sweet Potato Pie

Name: Sweet Potato Pie
Total time: 3 h 5 min
Cuisine: American
Ingredients: ~3-4 medium sweet potatoes; ~2 cups half and half cream; ~2-3 star anise; ~¼ tsp nutmeg; ~6 oz white chocolate; ~2 tsp gelatin; ~1 cup heavy cream; to taste allspice; ~1 9-inch pie crust; ~4 tbsp cold butter; ~1 lemon zest; ~½ cup raw sugar; ~1 tsp spices; ~3 eggs; ~¼ cups lemon confit; ~¼ cups marron glacé

⏱ 185 min

A classic sweet potato pie featuring a velvety smooth filling made with the finest sweet potatoes, spiced with ginger, nutmeg, and cinnamon. The filling is complemented by a ganache montée made with the sweet potato cooking liquid. Baked to perfection in a buttery, flaky crust, every bite is pure bliss.

Adapted from a video by Bruno Albouze

Sweet Potato Pie – Bruno Albouze

Watch on YouTube

Ingredients

sweet potatoes~3-4 mediumest.
half and half creamfor cooking sweet potatoes and making ganache montée~2 cupsest.
star anise~2-3est.
nutmeg~¼ tspest.
white chocolate~6 ozest.
gelatinsoftened~2 tspest.
heavy creamcold~1 cupest.
allspiceto taste
pie crustblind baked~1 9-inchest.
cold butter

Steps

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1
Prepare the pie crust. Make or use a pre-made buttery, flaky pie crust, which can be made in advance and refrigerated for days or frozen for weeks.
2
Blind bake the crust. Bake at 350°F (180°C) for 20 minutes with pie weights, then remove weights and bake for an additional 5 minutes.
3
Cook the sweet potatoes. Cut them in half and cook in flavored half and half cream infused with star anise and nutmeg for approximately 20 minutes until fork tender.
4
Drain the sweet potatoes and save the cooking liquid for use in both the filling and the ganache montée.
5
Prepare the ganache montée. Combine hot sweet potato–flavored half and half with cream, then add to melted white chocolate and blend well. Add softened gelatin and remaining cold heavy cream, then season with allspice to taste.
6
Refrigerate the ganache montée overnight before whipping to medium peaks for decoration.
7
Make the sweet potato filling. Once the sweet potatoes have cooled to lukewarm, combine them in a food processor with cold butter first, then add lemon zest, raw sugar, spices, eggs, and the remaining sweet potato–flavored half and half.
8
Fill the blind-baked pie crust with the sweet potato filling. Alternatively, you can use a silicone mold if you prefer to skip the crust.
9
Bake the pie at 350°F (180°C) for 45 minutes until fully baked.
10
Allow the pie to cool completely to room temperature.
11
Decorate the pie. Whip the chilled ganache montée to medium peaks, transfer to a piping bag fitted with a large plain or open star tip, and decorate the pie as desired.
12
Add final garnish. Top the pie with lemon confit, marron glacé, lemon zest, lime zest, orange zest, or any other desired garnish.

Sweet Potato Pie

Ingredients

Steps

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