Sweet Potato Pie and Punch at NYC Restaurant Peels
Sweet Potato Pie
For the dough:
450g unsalted butter
1 tsp salt
120ml ice water
Instructions for the dough:
Grate butter. Freeze. When frozen, combine with flour and salt, trickling in ice water until shaggy. Press into a flat disc. Wrap tight in cling film. Refrigerate or freeze for two hours.
Two hours later:
Roll dough into two circles. Sprinkle with plain flour as needed. Press into nine-inch round pie plate or tart pan equivalent. Trim edges with scissors so that dough goes just to the top of the baking vessels (not over the edges). Freeze for at least 45 minutes. Preheat oven to 180 degrees Celcius. Blind bake the shells by lining the interior with parchment paper and filled with baking beans, pennies, or stones for weight. Bake until golden. Take out and set aside. Remove all weights and paper.
For the pie filling (can be prepared up to four days in advance and refrigerated).
(for two pies):
800g roasted sweet potatoes or red yams (peeled after roasting)
400g double cream
350g maple syrup
18g spice mixture (see below)
15g black pepper
Grind together and mix until uniform.
Instructions for the filling:
Preheat oven to 165 degrees Celcius.
Add all ingredients together by whisking.
Pour custard into a prebaked shells leaving ½ to 1cm below top of shell line.
Bake for about 20-30 minutes until custard has soufléed slightly and the interior wiggle is not so liquid-like.
Cool at room temperature for four hours before slicing.
2 oz Alto del Carmen Pisco
1 oz Martini Bianco
1/2 oz Hibiscus syrup
1/2 oz lemon juice
Add three shakes Amargo bitters. Chill all together. Enjoy!