This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chocolate Sweet Potato Pie
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Why choose between sweet potato and chocolate when this pie gives you the best of both worlds? It's the culinary plot twist your dessert game has been waiting for.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups cooked sweet potatoes
2 eggs
1/3 cup butter, melted and cooled
1 tablespoon vanilla extract
1 teaspoon baking powder
1/3 teaspoon salt
1/2 cup all-purpose flour
1/3 cup milk
5 1/3 tablespoons cocoa powder
2 cups sugar
1 prepared pie crust
Topping
1 1/3 tablespoon all-purpose flour
1 1/3 tablespoon butter
1/3 cup brown sugar
1/3 cup shredded coconut
directions
Preheat the oven to 300 degrees F.
Combine the sweet potatoes, eggs, vanilla, and melted butter in a mixing bowl. Beat on low speed with an electric mixer until well mixed.
With the mixer running, add the salt, flour, milk, cocoa powder, and sugar. Beat until combined.
Pour the sweet potato filling into the pie crust. Bake the pie at 300 degrees F for 45 minutes or until the crust is lightly browned.
Combine the topping ingredients in a bowl and mix using a pastry cutter until it resembles coarse crumbs.
Remove the pie from the oven. Sprinkle the topping evenly over the top of the sweet potato filling. Return the pie to the oven and bake until the topping is bubbly.
Remove the pie from the oven. Let cool slightly if serving warm. If serving chilled, cool to room temperature then place in the refrigerator for 2 hours before serving.
Store any leftovers in a covered container in the refrigerator for up to 5 days.
recipe tips
Make the sweet potatoes are well mashed or pureed for a smooth filling.
Use room temperature eggs for better incorporation into the filling.
Gradually add the dry ingredients to the sweet potato mixture to prevent lumps in the filling.
Pre-bake the pie crust for a few minutes if you prefer a crisper crust.
Taste the filling before adding it to the crust and adjust sweetness or cocoa as needed.
Bake the pie on the middle rack of the oven for even cooking.
Let the pie cool gradually to prevent the filling from cracking.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Sprinkle a pinch of cinnamon or nutmeg into the filling for a warm spice flavor.
For a richer chocolate taste, add a handful of chocolate chips to the filling.
Use a pie shield or aluminum foil to prevent the crust edges from burning.
Allow the pie to set completely before slicing for clean cuts.
Experiment with adding a splash of bourbon or rum to the filling.
common recipe questions
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can be used, but drain them well (and rinse if packed in syrup) before use.
What type of cocoa powder should I use?
You can use unsweetened natural cocoa powder for a rich chocolate flavor.
Can I make this pie without the coconut in the topping?
Yes, you can omit the coconut or replace it with chopped nuts for a different texture.
How do I know when the pie is done baking?
The pie is done when the crust is lightly browned and the filling is set but still slightly jiggly in the center.
Can I freeze this pie?
Yes, the pie can be frozen. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
nutrition data
279 calories, 9 grams fat, 50 grams carbohydrates, 3 grams protein per serving.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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