WHIPPED POTATO RECIPE 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 the oven to 375 degrees F.
• Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
• When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
• In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.