Jamaican Jerk & Smoky Honey Habanero Sweet Potato Pie
Chef Christian Gill
4-6
2 hours
1 hours
American
Easy
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!
Ingredients
45g Spiceology Jamaican Jerk
40g Spiceology Smoky Honey Habanero
910g Sweet potato, cooked (can also use canned)
90g Butter, unsalted
70g Sugar, granulated
125g Brown sugar
50g Evaporated Milk
15g Baking Powder
6g Vanilla
1 Eggs (whole)
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300g King Arthur Unbleached Flour
4g Salt
6g Spiceology Pumpkin Spice
284g Butter (shredded or chopped)
1/2 cup Ice Water
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.
Recipe Products
Blend
Blend
Smoky Honey Habanero Seasoning
Key Ingredients
Honey Granules, Paprika, Habanero Powder, Brownulated Sugar