Rosemary Bourbon Sweet Potato Pie.
This fall pie is my go to for almost any occasion. It is a pretty complicated recipe but it is so worth it.
It is just as magical as it is delicious. All of the spices in this pie are great for healing and protection, making it great to bring to friends and family gatherings! Whip it up for Samhain or for a dumb supper.
Rosemary- Great for mental clarity, protection, healing, and purification.
Cinnamon- Warming, passion, love, protection, and prosperity.
Allspice- Fertility, healing, compassion, and luck.
Nutmeg- Wealth, luck, and health
Rosemary Bourbon Sweet Potato Pie (from “A Year of Pies: A Seasonal Tour of Home Baked Pies” by Ashley English)
2 tablespoons unsalted butter
4 tablespoons (½ stick) unsalted butter, cubed
¼ cup (packed) light brown sugar)
2 tablespoons finely chopped fresh rosemary
½ teaspoon ground allspice
½ teaspoon ground cinnamon
Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim the crust overhang to 1 inch and crimp the edges decoratively. Place the crust in the refrigerator while you prepare the topping and filling.
Melt the butter in a medium-size saucepan over medium heat. Add the pecans, maple syrup, bourbon, and salt and cook, stirring occasionally, 4 to 5 minutes, until the mixture is thick and gooey.
Remove from the heat and set aside to cool.
Prick the potatoes 3 or 4 times apiece with the tines of a kitchen fork.
Line a rimmed baking sheet with parchment paper. Place the potatoes on the baking sheet and bake for 1 hour.
Remove the potatoes from the oven, leaving the oven on and reducing the temperature to 350 degrees F.
Let the potatoes stand 10 to 15 minutes, until cool enough to handle. Peel off the skins and put the flesh in a large bowl. Mash with a potato masher until softened and smooth.
Using an electric mixer or a whisk, beat the egg whites in a medium-sized bowl until billowy peaks form. Set aside.
Add the heavy cream and butter to the bowl containing the mashed sweet potatoes. Whisk until the butter melts and the cream is well incorporated, then whisk in the egg yolks until fully combined.
Place the bourbon in a medium-size saucepan. Bring to a boil over high heat and boil vigorously for 1 to 2 minutes, then stir in the maple syrup and brown sugar. Boil 2 to 3 minutes longer, until the brown sugar melts.
Remove from the heat and pour into the potato mixture. Whisk until well combined. Add the rosemary, salt, allspice, cinnamon, and nutmeg and whisk to blend thoroughly.
Add the beaten egg whites to the potato mixture. Fold in gently with a spatula until the whites are fully incorporated.
Pour the filling into the chilled crust, using a spatula to distribute it evenly. Arrange the candied pecans decoratively over the filling in a pattern that you like.
Bake in the 350 F oven for 1 hour, until the filling is set and doesn’t jiggle when the pie pan is gently shaken.
Cool at least 50 to 60 minutes before serving, so the pie has time to set up and firm throughout.
