Southern Sweet Potato Pie (with Brown Butter) Courtesy of: LaShaundra Randolph Serves: 6
Ingredients:
Directions:
1 buttery pie crust (in previous recipe)
1.
Preheat oven to 350°F.
2.
Pierce sweet potatoes with a fork several times.
3.
Place on foil-lined baking sheet.
½ c. light brown sugar, packed
4.
Bake for 45 minutes or until very tender.
½ c. granulated sugar
5.
Let cool while preparing the brown butter.
6.
To make the brown butter, add butter to a heavy-bottom skillet over medium heat.
½ c. unsalted butter, cubed 2 lbs. sweet potatoes
½ c. evaporated milk 2 eggs, room temperature 1 tsp. vanilla extract
7.
Once butter has melted it will begin to foam a bit, whisk continuously while scraping the bottom of the pan.
8.
The butter will begin to turn golden and form golden brown bits on the bottom of the pan, keep whisking.
½ tsp. cinnamon ½ tsp. nutmeg ¼ tsp. ginger tiny pinch clove (optional) 2 Tbsp. orange or pineapple juice 1½ Tbsp. all-purpose flour
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MCC Multicultural Cookbook
9.
Once the aromas become nutty (almost like the smell of caramel) and the solids in the bottom of the pan are golden brown remove from heat. (See notes from LaShaundra!)
10. Pour into a glass dish (including the brown solids) and set aside to let cool.
