Jamaican Jerk & Smoky Honey Habanero Sweet Potato Pie
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
4-6
Prep Time
2 hours
Cook Time
1 hour
Crunchy sweet graham cracker pretzel crust with a dash of honey and habanero meets a jerk and brown sugar-packed sweet potato filling - pumpkin pie, who? Watch the recipe video below!
Chef Christian Gill
Ingredients
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45g Spiceology Jamaican Jerk
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40g Spiceology Smoky Honey Habanero
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910g Sweet potato, cooked (can also use canned)
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90g Butter, unsalted
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70g Sugar, granulated
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125g Brown sugar
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50g Evaporated Milk
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15g Baking Powder
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6g Vanilla
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1 Eggs (whole)
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300g King Arthur Unbleached Flour
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4g Salt
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6g Spiceology Pumpkin Spice
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284g Butter (shredded or chopped)
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1/2 cup Ice Water
Crust Ingredients
Directions
Set oven to 350 degrees Fahrenheit.
In mixer combine all dry ingredients. Slowly add butter and then water. Mix until crumb forms. Finish bringing together by hand on a floured surface. Split into three even portions, roll into balls and wrap in plastic wrap.
Refrigerate for at least two hours. Pull out how many you need and let rest for fifteen minutes if frozen. Roll out to desired thickness. Place in pie pan and crimp edges. Eggs wash the rim if you so choose.
While pie dough is resting in the fridge, in a pot combine mashed sweet potatoes, butter and sugar together and warm over medium low heat. Mix in Spiceology Jamaican Jerk and Smoky Honey Habanero. In a separate medium mixing bowl, whisk together milk and baking powder and then add eggs and vanilla.
Fold into sweet potato mix and whisk until fully incorporated and smooth.
Pour into prepared pie crust.
Bake for one hour uncovered. Tooth pick test to make sure the tooth pick comes out clean. If top begins to darken too much, cover the pies with aluminum foil.
Allow to cool for one hour before serving.
