Sweet Potato Pie with White Chocolate Ingredients
- Prepared pastry for single crust 9-inch pie (see Related Recipes)
- 1/2 cup firmly packed C&H® Golden Brown Sugar
- 1/4 cup C&H® Granulated Sugar
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon salt
- 2 tablespoons (1/4 stick) butter or margarine, melted
- 1 1/2 cups sweet potatoes or yams, cooked and mashed
- 3 eggs, partially beaten
- 3/4 cup milk
- 4 oz. (4 squares) white chocolate, coarsely chopped
Brown Sugar Bourbon Sauce Ingredients
- 1 cup (2 sticks) butter or margarine
- 1 1/4 cups C&H® Golden Brown Sugar
- 1/2 cup heavy cream
- 1/8 teaspoon cinnamon
- 1/4 cup bourbon or dark rum
- Additional white chocolate for garnish
Sweet Potato Pie with White Chocolate Instructions
Preheat oven to 425°F. Line 9-inch pie plate with pastry. Trim and crimp edge as desired; set aside.
In mixing bowl, combine sugars, nutmeg, ginger and salt. Add butter, sweet potatoes and eggs.
Beat lightly, just until combined. Add milk, stirring well. Stir in white chocolate. Pour filling into
prepared pastry shell.
To prevent browning, cover edge of pie with aluminum foil. Bake 20 minutes. Remove foil.
Reduce oven temperature to 350°F and bake 20 minutes longer or until knife inserted in
center comes out clean. Cool on wire rack 1-2 hours to room temperature before slicing, or
cool and refrigerate until ready to serve.
To Serve: Garnish with white chocolate curls and serve with Brown Sugar Bourbon Sauce (
recipe follows).
Brown Sugar Bourbon Sauce Instructions
In medium saucepan over medium heat, add butter and sugar. Whisk continuously 4-5 minutes or
until butter is melted and sugar is dissolved. Slowly whisk in cream, cinnamon and bourbon. Serve
immediately.
To Prepare White Chocolate Curls: Carefully draw a vegetable peeler across the broad surface
of a white chocolate bar. This works best if the chocolate is at room temperature.
No comments:
Post a Comment