Best Good Eats Sweet Potato Pie By Alton Brown Recipes

SWEET POTATO PIE 2.0

Steps:

• Preheat the oven to 400 degrees F with an oven rack in the center position.
• Place the sweet potatoes on a quarter sheet pan or baking dish and roast until fork-tender, about 1 hour. Transfer to a plate and cool to room temperature, about 30 minutes. Meanwhile, reduce the oven temperature to 350 degrees F.
• Peel the sweet potatoes and discard skin. Weigh the sweet potato flesh. You should have between 340 and 380 grams (12 to 13 1/2 ounces).
• Transfer sweet potatoes to bowl of stand mixer and beat with the paddle on medium-high speed until smooth, about 1 minute. Kill the mixer, add the sugar, cinnamon, nutmeg, and salt, and beat on medium-high until smooth, about 30 seconds. Turn off the mixer and scrape down the paddle and bowl. Add the cream and eggs, then beat on low speed until well-combined, about 1 minute.
• Place a fine-mesh sieve over a medium bowl, then pour the sweet potato mixture through the sieve. Use a rubber spatula to press the filling through the sieve and strain out any sweet potato fibers; it will take some effort but is well worth it for a silky pie. Transfer to the pie crust and smooth the top.
• Bake until the pie just jiggles slightly in the center and has reached an internal temperature of 165 to 175 degrees F, 40 to 45 minutes. Cool on a wire rack for at least 1 hour. Serve at room temp or chill completely before slicing. Refrigerate any leftovers.

SWEET POTATO PIE

Steps:

• Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
• Preheat the oven to 350 degrees F.
• Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
• Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

GOOD EATS SWEET POTATO PIE BY ALTON BROWN

Steps:

• Place cubed and peeled sweet potato into steamer basket, then put basket into a large pot of simmering water that is not closer than 2 inches from steamer basket. Let steam for about twenty minutes or until soft for mashing. Mash and set aside.
• Preheat oven to 350 degrees Fahrenheit.
• Add to sweet potatoes the yogurt, cinnamon nutmeg, brown sugar, salt (to taste), and egg yolks; mix until completely combined. Pour into pie shell and place onto cookie sheet. Sprinkle pecans on top and drizzle with the maple syrup.
• Bake for 50 to 60 minutes or until pie reaches 165 to 180 degrees. Remove from oven and cool for about an hour. Refrigerate after cooling.

GOOD EATS POCKET PIES (ALTON BROWN 2005)

Steps:

• In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
• Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.
• Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter.
• Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.
• Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
• TO PAN FRY PIES: Place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter.
• Once heated, place 2-3 pies at a time into pan & saute until golden on both sides, about 3-4 minutes per side. Allow to cool 4 to 5 minutes before serving.
• TO DEEP FRY PIES: Heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
• TO BAKE PIES: Preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet. Bake for 25 to 30 minutes or until golden brown.
• TO MAKE TOASTER PASTRIES: Preheat oven to 350 degrees F. Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles.
• Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough. Bake for 20 minutes.
• Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
• MANGO FILLING: Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
• Transfer to a bowl and place in refrigerator to cool completely before using as filling. For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
• CHOCOLATE FILLING: Place the sugar, cocoa powder, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag. For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.