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CARLA HALL Sweet Potato Pie with White Chocolate Mousse

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This southern staple is a delicious addition to your Thanksgiving spread!

Sweet Potato Pie
1 recipe Carla’s Perfect Pie Crust
1 1/2 pounds sweet potatoes (about 3 potatoes)
3 large eggs
3 tablespoons unsalted butter
1/2 cup light brown sugar (packed)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg (plus more to garnish)
1/4 teaspoon ground cloves
3/4 cup evaporated milk
white chocolate (to garnish)
White Chocolate Mousse
6 ounces white chocolate chips
1 3/4 cups heavy cream (separated)
1 cup sweet potato puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon sea salt

For the Sweet Potato Pie: Preheat oven to 350ºF.
On a lightly floured work surface, roll crust to a 10-inch circle. Place into a 9-inch pie dish. Fold the edges under and crimp. Place in the refrigerator for 30 minutes. Prick with a fork along the sides and bottom. Place on a baking sheet and into the oven to bake for 15 minutes, until light golden.
Filling: bake sweet potatoes until tender, about 1 hour. Cool, peel potatoes. In a food processor, add sweet potato flesh and puree until smooth. Transfer potatoes to large bowl and whisk in eggs.
In a medium saucepan, melt butter until browned. Add the brown sugar, vanilla, cinnamon, ginger, nutmeg and cloves, and whisk to combine. Bring to a boil, stirring frequently, and cook for 1 minute. Add evaporated milk, and whisk to combine. Add brown butter mixture to sweet potatoes, and whisk to combine.
Transfer potato filling to the blind baked crust. Bake until center is set, about 40-45 minutes. Cool completely.
For the White Chocolate Sweet Potato Mousse: in a small sauce pan, add 3/4 cup heavy cream and place over medium heat until just steaming. Remove from heat. Add white chocolate and stir until melted. Add sweet potato puree and spices, and whisk to combine. Strain through mesh strainer to take out any lumps. Chill.
In a large, chilled bowl, add the remaining cup of heavy cream, and whip. Fold into chilled sweet potato mixture. Store in the refrigerator until ready to use. When ready to serve, top the cooled pie with the White Chocolate Sweet Potato Mousse. Garnish with freshly grated nutmeg and white chocolate curls.
Helpful Tips:
– To make the white chocolate curls, warm one side of a block of chocolate on a dry saute pan. Using a vegetable peeler, peel off curls of chocolate.
– Build the whole pie a few hours ahead of time and store in the refrigerator.

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