Here is Whip+Click's take on a traditional Thanksgiving dessert: a sweet potato pie you can eat by hand! This also means less dishes, which we love!
Thanksgiving Sweet Potato Pie
Set oven set at 350F.
• 250 grams (2 cups) flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 125 grams (9 tablespoons) cold butter, cut in cubes
• 60 grams (1/4 cup) cold water
Place dry ingredients in a bowl.
Add the cubed butter and work into flour with your fingers until the butter pieces are lentil size.
Add the water and form into a dough being careful not to over mix. If the dough doesn't come together, you may need a little more water.
Place in plastic wrap and refrigerate for half an hour.
Cut the dough in half and roll out both halves into a rectangular shape to the length of your sheet pan and to about 1/2 inch in thickness. Refrigerate.
• 250 grams (1 cup) sweet potato, cooked and pureed
• 50 grams (1/4 cup) cream cheese, softened
• 50 grams (1/4) cup sugar
• 2 egg
• 1 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• pinch of nutmeg
• 1/2 teaspoon vanilla paste
• pinch of salt
• egg wash (1 egg and pinch of salt)
Combine sweet potato puree, cream cheese, maple syrup and spices.
In another bowl, whisk the eggs and sugar until thick and light in color, then add to the sweet potato and combine.
Place the filling in the middle of rolled out rectangle of dough, in the center and to a height of about 1 1/2 inch. Brush some egg wash around the edges. Cover the filling with the other rolled out dough.
Trim the pie with a knife and press the outer edges together using a fork. Keep any leftover dough in the freezer for future use.
Make a few vent holes on top of the pie, brush with egg wash, sprinkle with sugar and bake for about 30 to 40 minutes.