A fall staple!
SWEET POTATO PIE:
1/2 recipe Carla’s Pie Dough (http://abc.go.com/shows/the-chew/recipes/Carla-Hall-Pie-Crust)
2 pounds sweet potatoes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon Kosher salt
5 tablespoons unsalted butter (softened)
1/2 cup light brown sugar (packed, plus more to taste)
1 cup evaporated milk
2 large eggs
COCOA BAT POWDER:
5 tablespoons cocoa powder
2 tablespoons confectioner’s sugar
1/4 teaspoon cinnamon
Preheat oven to 350º F. Line a baking sheet with foil.
For the Sweet Potato Pie:
Place sweet potatoes on lined sheet pan and put into oven. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, cut the potatoes in half and scrape the flesh into a 1-quart measuring cup. Discard skins. This should yield about 2 1/2 cups packed sweet potato flesh.
Raise the oven temperature to 425º F.
On a lightly floured work surface, roll crust to a 10-inch circle. Place into a 9-inch deep-dish pie dish. Fold the edges under and crimp. Cover with plastic and place in freezer for 15 minutes to set.
Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Remove and allow to cool completely, then place on a baking sheet pan.
Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and evaporated milk. Beat with a heavy whisk until smooth. Taste and add more sugar to taste. Add eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
Bake until the top is golden brown and the filling has puffed and set, about 40 minutes.
For the Cocoa Bat: In a small bowl combine cocoa powder, confectioner’s sugar and cinnamon. Whisk to combine.
Once the pie is cool enough to handle, place stencil in the middle of the pie. Transfer cocoa mixture to a small sifter or strainer and dust mixture over the top of the pie. Remove stencil and serve.
Tip: Make ahead and freeze until ready to bake for that last-minute Halloween party!