Sweet Potato Pie Brûlée with Bourbon Crème
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6 to 8
Ingredients
  • 3 large Louisiana sweet potatoes, baked until soft
  • ¾ cup whole milk
  • ¼ cup (4 tablespoons) melted unsalted butter
  • 4 large eggs, beaten
  • 1 tablespoon dark brown sugar
  • 1 teaspoon honey
  • 1 teaspoon vanilla extract
  • ¼ cup + 2 tablespoons bourbon (optional)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 (9-inch) frozen, premade piecrust
  • 2 cups whipping cream
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • 8 thinly sliced sweet potato rounds
  • 1 tablespoon light brown sugar
  • Honey, for drizzling (optional)
  • Mint leaves, for garnish
Instructions
  1. Preheat your oven to 350ºF.
  2. Scoop out the flesh of the potatoes and mash with a fork until the consistency of a smooth purée. Remove any hard or stringy parts. Measure out 2 cups of the mashed sweet potatoes and reserve.
  3. In a large mixing bowl, add the sweet potato along with the milk, butter, eggs, sugar, honey, vanilla, and ¼ cup of the bourbon. Stir until smooth and lump-free. Season the mixture with cinnamon, cloves, nutmeg, and just a pinch of salt.
  4. Pour enough of the mixture to fill the piecrust and place into the preheated oven. Bake until the pie is set to a moist custardy consistency and the crust is browned, 45 to 60 minutes. (Watch the exposed top edge of the piecrust carefully and cover with a collar of aluminum foil if it begins to burn.) Remove the pie and refrigerate.
  5. Meanwhile, add the rounds of sweet potato into a microwaveable container. Add the water and cover the container loosely. Microwave on high and steam the sweet potato until it softens and becomes fully cooked but still maintains its round shape, 3 to 5 minutes. Remove the slices from the container and drain on paper towels until dry.
  6. Make the bourbon crème by adding the whipping cream to an ice-cold stainless steel bowl. Add the sugar, cinnamon, and 2 tablespoons bourbon, and using a hand mixer (or immersion blender) whip the cream until stiff peaks appear. Chill until ready to serve.
  7. For serving, blot dry the sweet potato rounds and place on top of the pie in a circular pattern overlapping slightly; sprinkle evenly with light brown sugar. Using a kitchen torch, hold the flame near the sugar and move back and forth until the sugars begin to melt and caramelize with burnt bits appearing, 1 minute or less. Stop short of blackening all of the sugar. Let the pie rest while the brûlée hardens. (If you do not own a culinary torch, carefully place the pie under your oven broiler while protecting the crust with an aluminum foil collar. Watch intently; it will only take seconds until browned.)
  8. For serving, remove the pie from the metal pie plate to a decorative cake stand. Slice into traditional wedges and place on individual dessert plates. Add a generous dollop of bourbon crème and drizzle the entire plate lightly with honey. Garnish with a sprig of mint.
Notes
I use a store-bought piecrust here, but feel free to make your own from scratch. The bourbon is optional, but the dark round oak barrel flavors of bourbon enhance this dessert. The pie filling in not overly sweet, but the brûlée top and the drizzle of honey make this a true sweetie pie. Be sure to slice (I use a mandoline slicer) your sweet potato rounds to the same thickness to ensure even cooking. Make this pie ahead and brûlée the top on the day of serving. You can buy a fancy schmancy butane culinary torch from Williams-Sonoma, but I use a handheld propane-powered blowtorch from Home Depot (even better, and half the price).
Recipe by Acadiana Table at https://acadianatable.com/?p=19553