Sweet Potato Pie Recipe By: Alex D. Figueroa Ingredients for Pie - 1 9inch Pie Crust - ½ cup of unsalted butter (cut into cubes or slices) - 2 lb sweet potatoes cooked - ½ cup of light brown sugar packed - ½ cup of granulated sugar - ½ cup evaporated milk - 2 eggs room temperature - 1 teaspoon vanilla extract - ½ teaspoon cinnamon - ½ teaspoon nutmeg - ¼ teaspoon ginger - Tiny punch clove optional - 2 tablespoons orange or pineapple juice+ - 1 ½ tablespoons all purpose flour. - A bunch of marshmallows Ingredients for Pecan Topping - 1 cup brown sugar, packed - ½ stick butter, melted - 1/3 cup of flour - ½ cup pecans, chopped - ½ cup walnuts, chopped Instructions: - - Preheat oven to 350 F. Cook Sweet Potatoes however you prefer (microwave, stove top or oven) Let cool while preparing the brown butter. To make the brown butter o Add butter to a heavy-bottom skillet over medium heat. Once butter has melted it will begin to foam a bit, whisk continuously while scraping the bottom of the pan. o The butter will begin to turn golden and form golden brown bits on the bottom of the pan, keep whisking. o Once the aromas become nutty (almost like the smell of caramel) and the solids in the bottom of the pan are golden brown remove from heat. (see note) o Pour into a glass dish (including the brown solids) and set aside to let cool. In a large bowl, scoop out the flesh of the cooled sweet potatoes. - - - - Mix until creamy and smooth, adding a few splashes of water (or milk) until you have the texture of a very thick puree. (don't get it too watery, just use enough water to make mixing easier) Mix in the cooled brown butter until smooth. Mix in the brown sugar, white sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, clove (if using), juice, and flour until well combined. Pour into pie crust shell and smooth the top. To make the pecan topping: o Mix the melted butter, brown sugar, pecans and walnuts into a bowl until combined well. It will be chunky. Top the pie evenly with the pecan topping. Preheated oven 350 F. and bake for 50 minutes. Take the pie out of the oven and change the temperature of the oven 400 F. Top the pie with marshmallows and place the pie back in the oven on the top rack for 5-10 minutes (do not let the marshmallows burn). Remove from oven and let cool completely until the middle is firmly set.
