An old fashioned Sweet Potato Pie flavored with brandy, lemon, vanilla and the faintest hint of nutmeg. The creamy, smooth filling baked inside a cream cheese pie crust for the perfect bite.
Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
Reduce the speed of the mixer and add in the flour. Mix until the dough comes together. If the dough is not cohesive and will not stay in a ball, sprinkle ice water a tablespoon at a time over the dough and mix with a fork until it comes together in a ball.
Flatten into a circle, wrap in plastic wrap and refrigerate until hard, at least 4 hours. Overnight refrigeration is recommended.
Preheat the oven to 350℉. Roll out your pastry to 1/8th inch thick, chill for about 30 minutes, line a pie dish, trim the edges, roll them under and crimp decoratively.
Place parchment paper in the pastry shell and fill with baking beans or weights. Bake in preheated oven for 12-15 minutes or until the bottom has begun to brown and the center looks matte (not shiny). You can use the par-baked crust warm straight from the oven or let it cool while you prepare your filling. It can also be made the day ahead. Store at room temperature.
To Prepare the Filling:
Preheat oven to 400°F. Wash sweet potatoes and prick them a few times on each side with a fork. Place them on a parchment lined baking sheet and bake in the hot oven until soft. They are done when they can be pierced easily with a fork or cake tester. Peel when just cool enough to handle.
Mash the sweet potatoes with a hand masher or the back of a large wooden spoon. For perfectly smooth puree, puree in a blender or press through a ricer.
Warm the brandy in a small saucepan and reserve warm. This isn’t necessary but it will help keep the filling from breaking when it is added.
Cream butter in a mixing bowl with a hand mixer: gradually add sugar, beating well after each addition. Add potatoes; beat on medium speed until well blended. Add eggs, one at a time; beating after each addition.
Add the brandy, lemon zest, lemon juice, vanilla and nutmeg to the sweet potato mixture; stir until well blended. Pour mixture into pastry shell and smooth.
Bake at 400°F for 15 minutes. Lower the temperature to 350°F and continue baking until the center has puffed and jiggles like jello, about 25 more minutes.
Notes
Technique – I prefer the flavor and texture of roasted sweet potatoes for pie. They can also be prepared in the microwave or boiled. You can also use canned.Variations – Omit or substitute another alcohol you enjoy for the brandy; try a different winter squash like butternut; or use brown sugar and cinnamon to change the flavor profile.Storage – Store baked, cooled, and wrapped sweet potato pie at room temperature for up to 5 days, in the refrigerator for up to 10 days or frozen for up to 3 months.Note - This recipe makes 1 regular 9” pie. If you have a deep-dish pie pan or a slightly larger pie dish, I would make 1.5 times this recipe. You will need to cook the pie closer to 50 minutes.