Choco­late Sweet Potato Pie

It’s as amaz­ing as it sounds

Chattanooga Times Free Press - Parade - - FRONT PAGE -

¾ lb sweet pota­toes, peeled and cut into 1-inch chunks

2 large egg yolks

½ cup su­gar, di­vided

1 cup whole milk

2 Tbsp corn­starch

4 oz cream cheese, soft­ened

2 Tbsp dark rum (op­tional)

4 oz bit­ter­sweet choco­late, melted

1 (9-inch) gra­ham cracker or choco­late pie crust

2 cups whipped cream

1. Place sweet pota­toes in a small saucepan; cover with 1 inch cold wa­ter. Bring to a boil, re­duce heat and sim­mer 15 min­utes or un­til ten­der. Drain. Trans­fer to a blender or food pro­ces­sor; puree.

2. In a heat­proof bowl, whisk to­gether egg yolks and ¼ cup su­gar.

3. To make the pud­ding base, whisk to­gether re­main­ing ¼ cup su­gar, milk and corn­starch in a small saucepan over medium-high. Cook 3–4 min­utes, whisk­ing con­stantly, un­til mix­ture bub­bles and thick­ens. Grad­u­ally add half of milk mix­ture to yolk mix­ture, whisk­ing con­stantly. Whisk yolk mix­ture into re­main­ing milk mix­ture in pan. Cook over medium 2 min­utes, whisk­ing con­stantly, un­til pud­ding boils and be­comes very thick. Re­move from heat; stir in cream cheese and rum, if de­sired.

4. Place melted choco­late in a small bowl; stir in ¾ cup pud­ding base. Pour choco­late pud­ding into pie crust; chill 1 hour or un­til set.

5. Mean­while, stir sweet potato puree into re­main­ing pud­ding base; cover and chill un­til choco­late layer of pie is set. Gen­tly spread sweet potato pud­ding layer on top of set choco­late layer. Cover loosely with plas­tic wrap; chill overnight. Top with whipped cream just be­fore serv­ing. Makes 1 (9-inch) pie.

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