Recipe from HB Test Kitchen

Sliced Sweet
Potato Pie with Whiskey

Photo: Our State North Carolina

A delectable and popular dessert in many regions of the world is sweet potato pie. Fall and winter are the ideal times to enjoy it, especially around Thanksgiving and Christmas. Here is a different take on the traditional Sweet Potato Pie. Sliced not mashed sweet potato pie. The method used is different in that the sweet potatoes are sliced extremely thinly and layered into the pie shell, but the flavors remain the same.

This version is sure to please your taste buds and satisfy your desire for something comforting and sweet, whether it’s eaten as a dessert after a meal or on its own. Oh yes, this Southern favorite incorporates a bit of whiskey giving the adults a unique sweet treat. No worries, the whiskey does not overpower the pie.

In this recipe, double the water if you choose not to add the whiskey.

Servings: 8

PREP TIME: 20 minutes + COOK TIME: 1 hour + COOLING TIME 2 hours = TOTAL TIME: 3 hours and 20 minutes

Difficulty: Easy

Sliced Sweet
Potato Pie with Whiskey

BY Hollywood Beat magazine Test Kitchen

Yes, this Southern favorite has a hint of whiskey, which makes it a special dessert for the grownups. Don’t worry—the whiskey doesn’t overpower the pie. In this recipe, double the water if you choose not to add the whiskey.

Servings: 8 | Difficulty: Easy

PREP TIME: 20 minutes + COOK TIME: 1 hour + COOLING TIME: 2 hours = TOTAL TIME: 3 hours and 20 minutes

Ingredients:

Make Short Crust at least a day Ahead

Short crust pastry, divided in half (one rolled to a quarter-inch thickness for the bottom crust and one half rolled to an eighth-inch thickness for the top of the pie) Get recipe here.
3 to 4 medium-sized sweet potatoes (about 3 lbs.), peeled and thinly sliced (use a mandoline)
1 1/2 cups granulated sugar
1/2 cup butter, cut into small pieces
1/4 tsp ground allspice (to taste)
1/4 tsp ground cloves (to taste)
1/2 tsp nutmeg (to taste)
1 teaspoon pure vanilla extract
1/4 cup cold water
1/4 cup whiskey (such as Jim Beam®)

Egg Wash – for extra shine and color

1 large egg
1 Tbsp water

Directions:

Preheat your oven to 375°F.
SHORT CURST: Remove the short crust pie dough from the refrigerator and divide in half, if not divided already. Let rest for about 5 to 10 minutes before rolling out the disks to a quarter-inch thickness for the bottom crust and an eighth-inch thickness for the top of the pie.
Line a 9-inch deep-dish pie plate with the quarter-inch thick short crust pastry. The overhang should be about 1 1/2 inches.
SUGAR MIXTURE: In a small bowl, mix together the sugar, allspice, nutmeg, and cloves.
FILLING: Fill the pie pan with a layer of the raw sweet potato slices.
Sprinkle the sugar mixture over the sweet potato layers and dot with butter as you go Cover the final layer with the sugar mixture and dots of butter as well.
Mix the vanilla extract into the cold water and pour it and the whiskey over the layers of sweet potato.
TOP PIE CRUST: Cover the pie with the eighth-inch thick pastry crust. Fold the edges of the bottom crust up over the top crust and press together well to seal. You can use a fork to decorate the edge of the pie crust.
Prick well or cut 4 to 8 slits in the top pie crust and cut a tiny cross in the middle for steam to be released.
EGG WASH: Whisk together the egg and the water and with a pastry brush, evenly brush the top of the pie crust with the egg wash.
BAKE: Place the pie in the preheated oven and bake for 45 minutes to an 1 hour until the crust is brown and the filling bubbles from the slits. Check the pie after an hour to check for doneness by inserting a pairing knife into the potatoes.
ENSURE EVEN BAKING: To ensure even baking, you can place another pie pan on top, fitting the rim over.
Ten minutes before removing the pie from the oven, take off the pie pan cover.
Remove the pie from the oven and place on a cooling rack. Cool the pie for 2 hours to allow the pie filling to settle and solidify.
SERVE: Serve the sliced sweet potato pie with whipped cream, ice cream of eat it without a topping.

Tips

Here are some tips to help you make sliced sweet potato pie:

Choose the right sweet potatoes: Select sweet potatoes that are firm and have a vibrant orange color. Avoid any that are too soft or have blemishes.
Use homemade or store-bought pie crust: You can either make your own pie crust from scratch or use a store-bought one for convenience. If using a store-bought crust, follow the package instructions for blind baking.
Pre-bake the pie crust: To ensure a crisp crust, pre-bake it for a few minutes before adding the filling. This will prevent it from becoming soggy.
Bake the pie: Place the pie in a preheated oven and bake at the recommended temperature and time specified in your recipe. Keep an eye on it to avoid over-browning.
Cool and serve: Once the pie is baked, allow it to cool completely before serving. You can serve it at room temperature or chilled. Optionally, top it with whipped cream or a dollop of vanilla ice cream.

Notes

Why Use a Short Crust?

A Short Crust is a popular choice for several reasons:

Versatility: Short Crust pastry is incredibly versatile, making it suitable for both sweet and savory dishes. It can be used to create delicious pies, tarts, quiches, and even sweet treats like fruit turnovers or cookies.
Texture: Short Crust pastry has a tender and crumbly texture that melts in your mouth. It provides a wonderful contrast to the filling of a pie or tart, enhancing the overall taste and experience.
Ease of preparation: Short Crust pastry is relatively simple to make, requiring only a few basic ingredients such as flour, butter, and water. It doesn’t require any rising time like some other pastry types, making it a convenient option for both novice and experienced bakers.
Stability: Short Crust pastry holds its shape well during baking, allowing for beautifully crisp and defined edges. It provides a sturdy base for various fillings and doesn’t become overly soggy or dense.
Adaptability: Short Crust pastry can be easily customized by adding various flavors, such as herbs, spices, or citrus zest, to complement the filling or add a unique twist to your dish.