Reviews (2)
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59 Ratings
5 star values:
12
4 star values:
26
3 star values:
13
2 star values:
7
1 star values:
1
Martha Stewart Member
Rating: 5 stars
02/01/2018
I cheated a little and used a store-bought graham cracker crust. THAT was the only thing I wouldn't do again because the crust was not as soft as I would have liked. For the sweet potato puree, I just baked the potatoes for an hour, peeled off the skin and pureed it. It has such a wonderful, natural taste! The pie was so delicious that, every time my husband passed the refrigerator, the pie got smaller!
Martha Stewart Member
Rating: Unrated
11/29/2007
We choose this pie along with my Mother, for Thanksgiving Holiday Dinner, all find it very good
Back to Sweet Potato Pie with Decorative Leaves
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Gallery
Sweet Potato Pie with Decorative Leaves
Credit:
Pieter Estersohn
Recipe Summary
prep: 45 mins
total: 7 hrs 25 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1 1/2 pounds sweet potatoes (2 to 3 medium), pricked all over with a fork
Unbleached all-purpose flour, for dusting
1 disk Test Kitchen’s Favorite Pâte Brisée
3 large eggs, room temperature
2/3 cup sugar
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of freshly grated nutmeg
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/4 cups half-and-half
1 recipe Pâte Brisée Leaves
1 recipe Sugared Cranberries
Unsweetened whipped cream, for serving (optional)
Gallery
Sweet Potato Pie with Decorative Leaves
Credit:
Pieter Estersohn
Recipe Summary
prep: 45 mins
total: 7 hrs 25 mins
Yield: Serves 8 to 10
Gallery
Sweet Potato Pie with Decorative Leaves
Credit:
Pieter Estersohn
Sweet Potato Pie with Decorative Leaves
Credit:
Pieter Estersohn
Sweet Potato Pie with Decorative Leaves
Recipe Summary
prep: 45 mins
total: 7 hrs 25 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 45 mins
total: 7 hrs 25 mins
Yield: Serves 8 to 10
prep: 45 mins
total: 7 hrs 25 mins
prep:
45 mins
total:
7 hrs 25 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1 1/2 pounds sweet potatoes (2 to 3 medium), pricked all over with a fork
- Unbleached all-purpose flour, for dusting
- 1 disk Test Kitchen’s Favorite Pâte Brisée
- 3 large eggs, room temperature
- 2/3 cup sugar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Pinch of freshly grated nutmeg
- 1/2 teaspoon kosher salt (we use Diamond Crystal)
- 1 1/4 cups half-and-half
- 1 recipe Pâte Brisée Leaves
- 1 recipe Sugared Cranberries
- Unsweetened whipped cream, for serving (optional)
Directions
Preheat oven to 400°F. Roast sweet potatoes on a parchment-lined baking sheet until tender when pierced with the tip of a knife, about 1 hour. When cool enough to handle, peel (discarding skins), place flesh in the bowl of a food processor, and process until smooth. (Purée can be made ahead and refrigerated in an airtight container up to 3 days.)
Reduce oven temperature to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate 15 minutes.
Line crust with parchment and fill with dried beans or rice. Bake until edges begin to turn golden, 25 to 30 minutes. Carefully remove beans and parchment; continue baking until bottom and sides are golden brown, 15 to 20 minutes more. Let cool completely on a wire rack. (Crust can be stored at room temperature, covered tightly in foil, overnight.)
Reduce oven temperature to 350°F. In a medium bowl, whisk together eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half. Whisk in 1 1/2 cups sweet-potato purée (reserve any remainder for another use) until thoroughly combined. Pour mixture into crust.
Cover edges of crust with a foil ring, avoiding custard, and bake directly on oven rack until filling is just set in center, 40 to 45 minutes. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 4 hours or, covered, up to 2 days. Serve, topped with piecrust leaves and sugared cranberries, with whipped cream on the side.
Reviews (2)
Add Rating & Review
59 Ratings
5 star values:
12
4 star values:
26
3 star values:
13
2 star values:
7
1 star values:
1
Martha Stewart Member
Rating: 5 stars
02/01/2018
I cheated a little and used a store-bought graham cracker crust. THAT was the only thing I wouldn't do again because the crust was not as soft as I would have liked. For the sweet potato puree, I just baked the potatoes for an hour, peeled off the skin and pureed it. It has such a wonderful, natural taste! The pie was so delicious that, every time my husband passed the refrigerator, the pie got smaller!
Martha Stewart Member
Rating: Unrated
11/29/2007
We choose this pie along with my Mother, for Thanksgiving Holiday Dinner, all find it very good
Reviews (2)
Add Rating & Review
59 Ratings
5 star values:
12
4 star values:
26
3 star values:
13
2 star values:
7
1 star values:
1
Add Rating & Review
59 Ratings
5 star values:
12
4 star values:
26
3 star values:
13
2 star values:
7
1 star values:
1
59 Ratings
5 star values:
12
4 star values:
26
3 star values:
13
2 star values:
7
1 star values:
1
59 Ratings
5 star values:
12
4 star values:
26
3 star values:
13
2 star values:
7
1 star values:
1
- 5 star values:
- 12
- 4 star values:
- 26
- 3 star values:
- 13
- 2 star values:
- 7
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
02/01/2018
I cheated a little and used a store-bought graham cracker crust. THAT was the only thing I wouldn't do again because the crust was not as soft as I would have liked. For the sweet potato puree, I just baked the potatoes for an hour, peeled off the skin and pureed it. It has such a wonderful, natural taste! The pie was so delicious that, every time my husband passed the refrigerator, the pie got smaller!
Martha Stewart Member
Rating: Unrated
11/29/2007
We choose this pie along with my Mother, for Thanksgiving Holiday Dinner, all find it very good
Martha Stewart Member
Rating: 5 stars
02/01/2018
I cheated a little and used a store-bought graham cracker crust. THAT was the only thing I wouldn't do again because the crust was not as soft as I would have liked. For the sweet potato puree, I just baked the potatoes for an hour, peeled off the skin and pureed it. It has such a wonderful, natural taste! The pie was so delicious that, every time my husband passed the refrigerator, the pie got smaller!
Rating: 5 stars
Rating: Unrated
11/29/2007
We choose this pie along with my Mother, for Thanksgiving Holiday Dinner, all find it very good
Rating: Unrated
All Reviews for Sweet Potato Pie with Decorative Leaves
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sweet Potato Pie with Decorative Leaves
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
