Maker's Mark Bourbon Sweet Potato Pie - www.kon-tent.com Video Clips.
Here I make my version of Sweet Potato Pie. I infused it with Maker's Mark Bourbon and separate the eggs, whipping the whites separately to create a soufflee'd version. Alternatively, I use phyllo dough instead of pie crust to create a crunchy crust. Bourbon-Sweet Potato Pie 2 medium sweet potatoes, peeled and cut into 2" cubes 1 teaspoon ground ginger 1/2 teaspoon fresh-grated nutmeg 1/2 teaspoon pure vanilla extract 1 teaspoon cinnamon 1/4 teaspoon salt 4 large eggs, separated ¼ cup packed light-brown sugar 1 cup half and half 1/4 cup unsalted butter, plus 1/2 cup melted 1/4 cup all-purpose flour 1/4 cup Maker's Mark bourbon 1/3 cup plus 1/3 cup granulated sugar 1/2 teaspoon cream of tarter 8 sheets frozen phyllo dough , thawed in refrigerator Preheat oven to 375 degrees. Put cubed potatoes in pressure cooker along with ½ cup water and set for six minutes. When pressure cooker is done, do a quick pressure release to release steam and once it is all out you can remove the top. Place cooled, cubed potatoes into a ricer and process into a large bowl until you roughly have 1 1/2 cups. Measure out ginger, nutmeg and cinnamon, placing half of each into a small bowl to divide them evenly. Using one of the bowls of spice mixture, place in a large mixing bowl along with vanilla, salt, egg yolks, bourbon and brown sugar; set aside. Make a roux by melting 1/4 cup butter in a medium saucepan over medium-high heat, then whisking in the flour - add in half and half, whisking until ...
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