There is a bit of excitement surrounding the forecast when a big storm is arriving. It begins as it usually does, with soft, fluffy flakes of snow gently drifting down through the sky. It’s cozy inside with the fireplaces warming us, and then we wake up with four feet of snow blocking our doors and walkways, and nobody is going anywhere. This is our mountain life in the Rockies, so we settle in and enjoy the quiet, and I bake.
Today I made a purple sweet potato pie with some organic potatoes I found at Whole Foods. When I saw the purple potatoes at the market, I immediately wondered how pretty they may be when baked into a creamy spiced pie topped with a pile of whipped cream. I mixed everything in a food processor, so it turned out to be a very easy dessert to make. These potatoes are widely available right now at most grocery stores (regular sweet potatoes can also be used).
- 1 ½ pounds purple sweet potato
- ¾ cups unsalted butter
- 1 ½ cup sugar
- ¾ cup cream
- 3 eggs
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 teaspoons vanilla
- 1 unbaked (9-inch deep dish) pie crust
- Boil sweet potatoes in skin for 45 minutes, until very tender.
- Preheat oven to 400
- Drain and cool potatoes enough to handle them.
- The potato skins should slip off very easily.
- Using a food processor, puree the sweet potato and butter.
- Add the rest of the ingredients and pulse until completely smooth.
- Pour the mixture into the prepared unbaked pie crust.
- Place in oven, reduce the temperature to 350 degrees and bake for 45 - 55 minutes.
- Remove from oven and cool on wire rack.
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 1¾ sticks cold unsalted butter, diced
- ½ cup chilled water (more or less as needed)
- In a food processor or by hand, cut together the butter, flour, sugar and salt until just barely blended (there should still be small pea size bits of butter in the mix).
- Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork. Only add enough water for the dough to just hold together. It may appear a little lumpy, which is fine.
- Remove the dough and form into a ball, wrap in plastic wrap or wax paper and chill for 30 minutes or so until you are ready to use it (you can also freeze it at this point for future use).
We aren’t big fans of meringue in our house, but you could definitely top it off with a pretty Swiss meringue if you’d like. A light, not-too-sweet whipped cream was perfect with the flavor of this pie.
- 2 cups heavy cream
- 2-4 teaspoons of confectioner's sugar
- 1 teaspoon vanilla extract
- Place the cream and sugar in a large bowl and whip with and electric hand mixer until soft peaks form.
- Add vanilla and continue to whip until the cream hold stiff peaks.
Enjoy!
Discover more from Epicurean Eva
Subscribe to get the latest posts sent to your email.
Oh my goodness! This is both beautiful to look at, and without doubt delicious. I love the color! I am sure to make this at some time during our holiday season. Beautiful, Eva. 🙂