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Molasses Whipped Cream Topped Sweet Potato Pie

Molasses Whipped Cream Topped Sweet Potato Pie

2 store-bought pie crusts
3 lbs. sweet potatoes
1 ¼ c. sugar
2 T. flour
¼ t. ground allspice
½ t. ground ginger
½ t. ground nutmeg
¼ t. ground cloves
¼ c. molasses or pure cane syrup
1/3 c. cold butter, chopped into small pieces
1 egg
1 T. water
2 T. sugar
1 c. cold whipping cream or heavy cream
2 T. molasses or pure can syrup
½ t. vanilla

  1. MOLASSES WHIPPED CREAM: Using chilled beaters and large chilled bowl, beat cream with electric mixer on HIGH until thickened, about 2 minutes. Add molasses and beat until stiff peaks form. Add vanilla, beat another minute. Cover and chill until ready to use.
  2. SWEET POTATO FILLING: Place whole, unpeeled sweet potatoes in large pot with water to cover by 2 inches. Bring to rolling boil, then reduce heat to medium for a gentle boil.
  3. Cook until tender but not mushy, about 20-30 minutes.
  4. Stir together sugar, flour, allspice, ginger, nutmeg and cloves in small bowl.
  5. Drain potatoes, transfer to platter to cool. Peel and trim and discard any fibers.
  6. Cut potatoes into ¼” thick rounds (will need about 4 c.)
  7. Gently toss potatoes with spice mixture.
  8. Preheat oven 350.
  9. Place one piecrust into pie place and layer with filling. Add additional filling to center, building it up a little higher than outer edges.
  10. Sprinkle all remaining spice mixture in bowl over top of pie. Drizzle with molasses or syrup and dot with butter pieces.
  11. Place the 10” remaining pie crust over filling. Fold edges of bottom crust up and over edges of top crust and press firmly to seal.
  12. Using fork tines, press dough around edges to make a design. With sharp knife, cut 8 slits in top piecrust for steam to escape.
  13. Prepare EGG WASH: Stir together egg and water in small bowl. Using pastry brush, brush mixture over piecrust. Sprinkle with sugar. Place pie on baking sheet.
  14. Bake in oven until crust is browned, filling is bubbly and potatoes are tender all the way, about 1 hour.
  15. Transfer pie to wire rack, cool to room temp. Serve with MOLASSES WHIPPED CREAM.
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