SHOP VENTRAY

Sweet Potato Pie

Creamy with subtle spices, an alternative to your usual pie dessert just swap the pie filling with sweet potato.
#baking #dessert #pie

Ingredients

  • 1(lb) sweet potato
  • ½ cup butter, room temperature
  • 1 cup white sugar
  • ½ cup milk
  • 2 large eggs
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ¼ tsp allspices
  • 1 tsp vanilla extract
  • 9-inch pie crust (or bake your own) 

  • 1 cup heavy whipping cream
  • ¼ cup confectioner’s sugar
  • 2 tbsp maple syrup

Refrigerating the pastry allows the butter to chill and relaxes the gluten in the dough.

You can either bake this in a pie pan or directly on foil.

Directions

  1. Boil sweet potato with skin on, or bake them until fully cooked; remove skin scoop out the flesh
  2. Add sweet potato into Ventray Stand Mixer bowl, add in butter and mix well with Ventray stand mixer
  3. Add in sugar, milk, eggs nutmeg, and cinnamon, blend over medium speed
  4. Add in vanilla extract, and all spices, mix until mixture smooth
  5. Pour pie filling into unbaked pie crust and bake
  6. In Ventray Stand mixer, beat together whipping cream and sugar over high speed
  7. Add in maple syrup, continue to beat until soft peak forms
  8. Scoop or pipe onto cooled sweet potato pie

Oven Directions

  1. Preheat oven to 350F, for pie and baked sweet potato
  2. Bake pie for about 50 minutes until knife can come out clean when inserted in the centre
  3. Remove pie from oven, set aside until it cools before adding any topping

Equipments

  1. 9-inch pie dish
  2. Mixer

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