Sweet Potato Pie.
I am a huge fan of this root vegetable. The experiment is that I am making an all butter pie dough from scratch and trying to get a flaky crust without shortening. Also, I am making the pie filling without a recipe, just making it up as I go with a little help from The Flavor Bible.
I had the potatoes already boiled with sugar syrup. I mashed and combined them with milk, sour cream, cinnamon, ginger, Dijon (interesting), salt, lemon juice and rum.
For the pie dough, I was careful to keep all of the butter and equipment super cold by putting them in the freezer. When I started to bake it, I got a little worried that the butter wasn't mixed enough. It looked like beurre manie. But in the end, I achieved a perfect golden brown flaky flavorful and pretty pie crust.
The filling itself wasn't that great. Edible, but the crust must have absorbed some of the sweetness. Next time, I'll add more syrup and some whipped cream.
But there was somebody who really liked it a lot. And that was my parent's dog. She jumped onto the counter and ate some! Haha!
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