+
0 (0)

Category: Desserts

Market Garden Brewery's sweet potato pie

Market Garden Brewery's sweet potato pie
Anne Cusack / Los Angeles Times

Dear SOS: A while ago, on a visit to Cleveland, our son took us to eat and drink at the Market Garden Brewery. I believe it is near the interesting Garden Market on the near west side of Cleveland. I ... Read more

Total time: 2 hours, 20 minutes, plus chilling time for the dough | Serves 8
Note: Adapted from Market Garden Brewery in Cleveland. Muscovado sugar and vanilla paste are available at cooking and baking supply stores, as well as select gourmet and well-stocked markets, and are available online. To roast sweet potatoes, prick unpeeled whole potatoes with a knife and roast at 375 degrees until a knife pierces easily, about 1 hour, depending on the size of the potatoes. Cool before peeling.

Pie dough

  • 1 1/4 cups (5.3 ounces) flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 cup (1 stick) cold butter, diced
  • 1/4 cup ice water

Step 1In a large bowl, whisk together the flour, salt and sugar. Cut in the butter using a pastry cutter or fork, until the butter pieces are reduced to the size of small peas. Drizzle over the water, and gently stir until the mixture starts to come together to form a dough. Knead the mixture lightly to form a cohesive dough. Form the dough into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour. On a lightly floured board, roll the dough out to a thickness of slightly less than one-fourth inch. Fit the dough into a 9-inch pie plate or tin and trim any excess.

Sweet potato pie

  • 1 pound roasted and peeled sweet potatoes
  • 1/2 cup granulated sugar
  • 1 cup muscovado brown sugar
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 cup honey
  • 1 tablespoon Bourbon vanilla paste or extract
  • 1/2 cup milk
  • Prepared unbaked 9-inch pie shell

Step 1Heat the oven to 350 degrees. In a large bowl, mash the sweet potatoes. Beat in the granulated and muscovado sugars, then the eggs, melted butter, nutmeg, cinnamon, honey, vanilla and milk. Pour the filling into the prepared pie shell.

Step 2Bake the pie until set and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool on a rack to room temperature before serving.

Each serving:
543 calories; 5 grams protein; 76 grams carbohydrates; 3 grams fiber; 25 grams fat; 15 grams saturated fat; 109 mg cholesterol; 53 grams sugar; 129 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Almond sweeties
1881 Coffee Cafe's Dutch apple walnut loaf
Carrot cake
Mexican chocolate flan