Sweet Potato-Pecan Pie (Recipe)

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Sweet Potato-Pecan Pie

Chef Royal Dahlstrom

Restaurant: Franklin Street Bakery

Minneapolis, Minn.

 

These beautiful tarts take advantage of Minnesota's wild rice harvest.

Substitute a fine whole wheat flour if you can't find wild rice flour.

The star anise ice cream is an interesting touch, but you can use a

high-quality vanilla ice cream if you wish.

 

Serves 6

Star Anise Ice Cream

(Makes 2 quarts)

 

12 egg yolks

3 cups milk

1/2 vanilla bean

1-1/2 cups sugar

2 tablespoons roasted ground star anise

 

Wild Rice Pie Crust

1/2 cup lard

1-1/2 cups all-purpose flour

2 tablespoons wild rice flour

1 tablespoon butter

1/3 cup cold water

1 teaspoon all-purpose flour

 

Sweet Potato Filling

5 large sweet potatoes (about 2-1/2 cups when pureed)

1-1/2 cups sweetened condensed milk

3/4 cup sugar

1 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon clove

3 eggs

 

Pecan Filling

2 cups light brown sugar

2 cups light corn syrup

3 tablespoons whiskey

1 teaspoon almond extract

7 eggs

3/4 cup melted butter

1-1/2 pound pecan halves

 

Creme Anglaise

(Makes 2 cups)

4 egg yolks

1/3 cup sugar

1-1/2 cups milk, heated

2 teaspoons vanilla extract

 

Maple-Caramel Sauce

(Makes 3 cups)

1/3 cup granulated sugar

1 cup light brown sugar

1/4 cup pure maple syrup

1/4 cup dark corn syrup

1 cup heavy (whipping) cream, heated

Edible flowers (optional)

 

To make the ice cream: Whip the egg yolks in a deep bowl until they are

light yellow and frothy. In a heavy saucepan over medium heat, combine

the milk and sugar. Split the vanilla bean and scrape the little seeds

into the milk mixture. Add the star anise, increase the heat to

medium-high, and let the mixture come just to a boil (scald). Slowly

whisk one cup of the hot mixture into the egg yolks. Whisking

constantly, pour the egg mixture into the remaining milk mixture. Place

in the top of a double boiler and cook slowly until the mixture coats a

spoon. Remove from heat, place in a bowl of ice cubes, and let chill.

Stir in the heavy cream. Let the mixture cool. When cool, strain through

a fine-meshed sieve, place in a ice cream machine, and proceed to freeze

according to instructions for the machine. Store in the freezer.

 

To make the pie shells: In a large bowl, cut the lard into 1/2-inch

cubes. Cut in 1-1/2 cups flour, rice flour and butter, using a pastry

blender or two knives. Add the water a little bit at a time until the

mixture forms a stiff pastry dough, handling the dough as little as

possible. Dust the dough with 1 teaspoon of flour and work it gently

until it comes together. Divide the dough in half and wrap each half in

plastic. Refrigerate for 15 minutes.

 

Prepare 3-inch fluted tart shells by spraying them lightly with canola

oil. Press the dough into the shells, forming a 1/4-inch-thick crust.

Remove any excess dough from the tops of the tart shells and set aside

to rest at least 30 minutes.

 

To make the sweet potato filling: Peel the potatoes and cut into

1/2-inch-thick pieces. Bring a saucepan of water to a boil and add the

potato pieces. Cover and cook for 10 minutes; potatoes are done when

they can be easily pierced with the tip of a knife. Drain and let cool.

Puree the potato pieces.

In a large mixing bowl, combine all ingredients, stirring slowly. Whisk

in the eggs one at a time until smooth. Set aside.

 

To make the pecan filling: In a large mixing bowl, blend the sugar, corn

syrup, whiskey, almond extract and melted butter together until the

sugar is dissolved. Beat the eggs until foamy and stir into the sugar

mixture. Strain through a fine-meshed sieve.

 

Preheat the oven to 325 F. Fill each pie shell half-full with sweet

potato filling. Place pecan halves evenly around the top of each tart.

Fill three-quarters of the way to the top with pecan filling. Bake 40

minutes, or until golden brown. Remove from oven and allow to cool.

 

To make the Creme Anglaise: Place the egg yolks in a medium-heavy

saucepan and whisk them over low heat until they are pale in color. Add

the sugar 1 tablespoon at a time, beating well between each addition.

Beat until the mixture reaches the consistency of cake batter. Whisk in

the milk, then stir continuously with a wooden spoon until the custard

coats the spoon and a line drawn down the back of the spoon remains

visible. Remove from heat and stir in the vanilla. If the custard is to

be chilled, press a sheet of plastic wrap directly onto the surface to

prevent a skin from forming. Chill for up to 2 days.

 

To make the Maple-Caramel Sauce: Mix all ingredients in a heavy-bottomed

saucepan. Bring to a boil over medium-high heat and cook until the

mixture reaches 200 F on a candy thermometer. Remove from heat and let

cool for 20 minutes. Skim surface if necessary. Pour into a heat-proof

jar and cover.

 

To serve: Place the Creme Anglaise and Maple-Caramel Sauce in squeeze

bottles and drizzle both sauces across the dessert plates. Unmold the

tarts by tapping the edge and carefully lifting them free of the molds.

Place one tart in the center of each plate. Put a scoop of ice cream

beside each tart. Garnish plates with flowers.

 

Lori