Saturday, November 21, 2009

Sweet Potato Pie with Rosemary Cookie Crust

Everybody expects to have pumpkin or sweet potato pie on Thanksgiving, but it's always amusing that no one is able to tell them apart. We always have this same conversation every year at our table; however, we think sweet potato pie made with the real thing is the clear winner. We bought a half-bushel of sweet potatoes from Bennett-Burks Farm last month in order to have the pioneer-life experience of buying a lot for the winter and only eating that same item in different ways for months.

Also, our rosemary plants in the front flowerbeds are still going strong since we haven't had a frost, so we imitated Lindye's rosemary honey cookies for the pie crust. (Let us know if you need some rosemary or lavender this week; we'll leave you a bunch on the porch!)

Crust:
4 rosemary sprigs, stripped
1 1/2 cups flour
1/2 cup raw sugar
a pinch or two of salt
1/3 cup canola oil
1/2 cup water
melted butter for pie pan

Place the bits of rosemary with the flour in your food processor bowl. Whir until the rosemary is just in flecks. Add sugar. While the food processor is running, pour in the oil and water, a bit of each at a time, until it comes together into one piece and clings to the sides. (Try not to over-mix it; it'll make the dough too tough.) Next, wrap your dough in waxed paper and let it sit in the fridge for at least 30 minutes. Roll it out on a floured board, and then wrap it around your rolling pin loosely; this makes it easier to roll it out into your buttered pie pan. Use a fork to decorate the edges.

Filling:
6 sweet potatoes, cooked 1 hour in a 350-degree oven
1/3 cup cream
1 container Greek yogurt
2 eggs
1/2 cup raw sugar
1/4 light brown sugar
1/4 cup of bourbon
1/2 tsp. cinnamon
1/2 tsp. nutmeg
a pinch of clove
pinch of salt

This is a good opportunity to mash the baked sweet potatoes aggressively so that you can alleviate some of your pent-up annoyance at the fact that you have a lot of hoops to jump through before Thanksgiving is really, finally HERE. Or you could just whirl all the ingredients in the food processor until your mixture is smooth and butterscotch-colored -- it's your call.

The last steps:
Par-bake the crust for 10 minutes. Pour in filling and let it cook for an hour. Test the middle with a skewer; if it comes out clean, your pie is ready to cool. You can make this a day or two ahead, and it tastes even better.



7 comments:

Carrie said...

I've never heard of a rosemary cookie crust! I love unique crusts like that, I'll add it to the recipe file.

Michael Hughes said...

That was super delicious! Thanks for giving me my first taste of sweet potato pie.

Valentine said...

Sounds amazing...I can't wait to try it. Can you specify the size of yogurt container? I have seen more than 1 size in our markets here.
Thanks!

Justin Fox Burks said...

6 oz container of yogurt.

Adrienne Rosenberg said...

If I wanted to use a gluten free rosemary cookie crust, what would I do??? Substitute buckwheat flour for the regular flour? All purpose gl. free flour?

Making this tomorrow. Hope this gets to you quickly CV!

Anonymous said...

What size pie pan should I use? Alternatively, how many cups of filling does the recipe make?

The Chubby Vegetarian said...

10-inch. I'm not exactly sure how many cups of filling. We'd have to re-test this old recipe by our new standards.