SWEET POTATO PIE WITH WHIPPED CREAM RECIPES

Steps:

• Prepare the Crust: Unwrap chilled pie dough disks from Double-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle each disk with flour. Roll 1 disk into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1 1/2-inch overhang. Refrigerate until ready to use. Roll remaining disk into a 10-inch circle, and refrigerate until ready to use.
• Prepare the Sweet Potato Filling: Place whole, unpeeled sweet potatoes in a large pot with water to cover by 2 inches. Bring to a rolling boil over high. Reduce heat to medium, maintaining a gentle boil. Cook until sweet potatoes are just tender enough to be sliced, but not so tender that they fall apart, 25 to 35 minutes. (Remove any smaller sweet potatoes as they are done, allowing larger ones to cook until they reach the ideal texture.)
• Stir together sugar, flour, allspice, ginger, nutmeg, and cloves in a small bowl.
• Drain sweet potatoes, and transfer to a platter to cool. Peel potatoes; trim and discard any fibers. Cut potatoes crosswise into 1/4-inch-thick rounds. (You will need about 4 cups to generously fill piecrust.) Gently toss sweet potatoes with sugar-spice mixture.
• Preheat oven to 350°F. Cover bottom of piecrust in pie plate with a layer of Sweet Potato Filling; continue to layer to fill piecrust. Add additional filling to center, building it up a little higher than outer edges. Sprinkle all remaining sugar-spice mixture in bowl over top of pie; drizzle with sorghum syrup, and dot with butter pieces.
• Carefully place 10-inch dough circle over filling. Fold edges of bottom crust up and over edges of top crust, and press firmly to seal. Using the tines of a fork, press dough around piecrust edge to make a decorative design. Using a sharp knife, cut 8 slits in top piecrust for steam to escape.
• Prepare the Egg Wash: Stir together egg and water in a small bowl. Using a pastry brush, brush egg mixture evenly over piecrust. Sprinkle sugar over crust, if desired. Place pie on a baking sheet.
• Bake in preheated oven until crust is browned, filling is bubbly, and sweet potatoes are tender all the way through, about 1 hour.
• Transfer pie to a wire rack, and cool to room temperature, about 4 hours. Serve Molasses Whipped Cream with pie.

Steps:

• Preheat oven to 350 degrees. Bake pie crust 15 minutes. Meanwhile, in blender container or food processor, blend sweet potatoes, coconut milk, butter, egg, cinnamon, allspice, sea salt, sugar, and vanilla until smooth. If too thick to blend, add 1-2 teaspoons coconut milk.
• When crust is done, increase oven temperature to 425 degrees. Transfer pie crust to wire rack; carefully pour in filling. Smooth out top with spatula. Put pie back in oven and bake 15 minutes. Then, decrease oven temperature to 350 degrees and bake additional 15 minutes. When done, crust should be barely golden and filling should look set. Remove pie and allow to cool to room temperature on wire rack. Cover and place in refrigerator to cool overnight.
• Chill whisk and bowl from stand mixer (or regular bowl and whisk) in freezer at least 10 minutes. Pour heavy whipping cream, maple syrup, vanilla, and salt into chilled bowl and whip on high until peaks form, about a minute. It’s better to under-whip than over-whip! Store whipped cream in refrigerator up to 4 hours.
• Before serving, allow pie to come to room temperature. Just before serving, whip topping by hand to make it extra fluffy. Top pie with maple whipped cream and pecans. Slice and serve.
• *Note: For extra-creamy sweet potatoes, wrap in foil and bake the night before making pie. Store in refrigerator, still wrapped in foil, and use in recipe as directed.