"After."
Sweet Potato Pie With Sourdough Crust
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- Recipe Card
Prep time 20mins
Cook time 50mins
Serves or Makes: 1 double crust pie
Recipe Card
For the Crust
ingredients
- 2 cups pastry flour
- 1 cup frozen butter, cubed
- 1 cup sourdough starter
- 2 tablespoon unrefined sugar
- 1 teaspoon sea salt
For the Filling
ingredients
- 2 cups room temperature sweet potato
- 3 eggs
- 1/3 cup unsweetened coconut milk, room temperture
- 1/3 cup unrefined sugar
- 4 tablespoons unsalted butter, softened
- 1 tablespoon barley or rice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
Method
Step 1
Poke two large sweet potatoes all over with a fork and arrange on a foil lined baking sheet. Bake for one hour at 400℉ or until tender. Let cool, then peel and mash with a fork. Measure two cups to use for your pie. Eat or save the rest.
Step 2
Bring all ingredients to room temperature. In a food processor, combine the butter and sugar and puree until smooth. Add the eggs one at a time and cream until smooth. Add the coconut milk and puree. Add the cinnamon, nutmeg, malt, vanilla and salt and pulse until fully combined. Lastly, add the sweet potatoes and puree until smooth.
Step 3
Pour into your waited pie bottom, top the pie with cut out decorations and bake at 375℉ for 45 to 50 minutes or until the filling is set and the crust is golden brown. Let cool for three hours. Serve chilled with whipped cream.