SWEET POTATO PIE WITH DECORATIVE LEAVES

Sweet Potato Pie with Decorative Leaves image

Transform a classic sweet potato pie into a showstopping stunner with a couple of clever make-ahead garnishes, buttery pie crust "leaves" and sparkling sugared cranberries.

Provided by Martha Stewart

Time 7h25m

Yield Serves 8 to 10

Number Of Ingredients 14

Ingredients

1 1/2 pounds sweet potatoes (2 to 3 medium), pricked all over with a fork
Unbleached all-purpose flour, for dusting
1 disk Test Kitchen's Favorite Pâte Brisée
3 large eggs, room temperature
2/3 cup sugar
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of freshly grated nutmeg
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/4 cups half-and-half
1 recipe Pâte Brisée Leaves
1 recipe Sugared Cranberries
Unsweetened whipped cream, for serving (optional)

Steps:

Preheat oven to 400°F. Roast sweet potatoes on a parchment-lined baking sheet until tender when pierced with the tip of a knife, about 1 hour. When cool enough to handle, peel (discarding skins), place flesh in the bowl of a food processor, and process until smooth. (Purée can be made ahead and refrigerated in an airtight container up to 3 days.)
Reduce oven temperature to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate 15 minutes.
Line crust with parchment and fill with dried beans or rice. Bake until edges begin to turn golden, 25 to 30 minutes. Carefully remove beans and parchment; continue baking until bottom and sides are golden brown, 15 to 20 minutes more. Let cool completely on a wire rack. (Crust can be stored at room temperature, covered tightly in foil, overnight.)
Reduce oven temperature to 350°F. In a medium bowl, whisk together eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half. Whisk in 1 1/2 cups sweet-potato purée (reserve any remainder for another use) until thoroughly combined. Pour mixture into crust.
Cover edges of crust with a foil ring, avoiding custard, and bake directly on oven rack until filling is just set in center, 40 to 45 minutes. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 4 hours or, covered, up to 2 days. Serve, topped with piecrust leaves and sugared cranberries, with whipped cream on the side.