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Throw it oie the fridge and we can deal with the potatoes. Boiled potatoes are drained and mashed. The mashed potatoes are cooked down with brown sugar, spices, and some evaporated milk. Heating the lookimg before pouring it into the crust will help open up the spices and meld all Daddy looking for some sweet pie flavors together. Once the mixture heats, I used an immersion blender to make it extra smooth.
swdet If it seems like this recipe has a lot of extra steps. Eggs, milk, and a bit more sugar are mixed into the sweet potato puree.
How does this pie compare to a traditional pumpkin pie? The spices are more subtle, less cinnamon driven, and work in lovely harmony.
This pie tastes like velvet, and compassion, and love, and sweet potato. Everything good but who eats velvet? This pie filling makes a generous amount of filling. It will overfill one of those smaller, more shallow pie tins.
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Add cold, cubed butter and, using your fingers or a potato masherwork the butter into the flour mixture. Quickly break the butter down into dweet flour Daddy looking for some sweet pie, some butter pieces will be the size of oat flakes, some will be the size of peas.
Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead into a disk.
Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture. Transfer it to a pie pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a Daddy looking for some sweet pie of 3 Daddy looking for some sweet pie. To make the fillingfirst peel the sweet potatoes.
Dice the sweet potatoes into large, 3-inch chunks. Place potato pieces in a large pot and cover with cool water. Place over medium high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes.
Test the doneness of the potatoes using a Daddy looking for some sweet pie knife. If the knife meets any resistance, simmer the potatoes a bit longer. Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes. Sweeh sure that the mixture is as smooth as possible. Once mixture is smooth and fragrant, remove from fire and let swest in pot. In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract.
Pour the egg mixture into the warm sweet potato mixture. Pour the prepared filling into the pie crust. Heavy cream, candied ginger and a quarter-cup of cognac make this an ambrosial pumpkin pie. DDaddy
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