Looking to spice up a classic sweet potato pie? This recipe, from Hetal Vasavada’s “Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India” (Page Street Publishing; $22) is inspired by sakkariyāno halwo, an Indian dessert made with mashed sweet potatoes and cardamom. To capture those flavors and give the dish a holiday twist, Vasavada, who lives in Belmont, uses ghee, sweetened condensed milk, cinnamon and ground cardamom.
Milk & Cardamom’s Desi Sweet Potato Pie
Makes one 9-inch pie
Ingredients:
3 small sweet potatoes
7⁄8 cup sweetened condensed milk
½ cup milk
2 eggs
2 egg yolks
½ teaspoon ground cinnamon, plus more for serving
¼ teaspoon cardamom seeds, finely ground
½ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon ghee
1 pie crust (recipe follows)
Directions:
Heat the oven to 425 degrees.
Make the sweet potato filling: Place the sweet potatoes in a large saucepan with enough water to completely cover them. Bring to a boil, then simmer, covered, for 20 to 25 minutes or until the sweet potatoes are fork tender. Remove the sweet potatoes from the water and cool for 15 minutes. Peel them with your fingers and transfer the sweet potatoes to a mixing bowl.
Using an electric mixer, beat the sweet potatoes for 10 minutes to mash and cool them. Add the milks and beat until smooth. Add the eggs and egg yolks one at a time, mixing well between each addition. Whisk in the cinnamon, cardamom, ginger, salt and ghee.
Pour the filling into the prepared pie crust and tap the pan against the counter 5 or 6 times to get rid of any air bubbles.
Bake the pie for 10 minutes, then turn down the heat to 350 degrees and bake for 30 minutes more, or until the center is set. Cool completely, then refrigerate overnight before serving. Serve topped with a dollop of whipped cream and a sprinkle of cinnamon.
Pie Crust
Ingredients:
1½ cups all-purpose flour
1½ tablespoons sugar
½ teaspoon salt
¾ cup chilled unsalted butter, cubed
1 egg
¼ cup cold milk
Directions:
In a large bowl, mix the flour, sugar and salt together. Add the butter and use your fingers to rub the butter and flour together until you get a wet-sandy texture. Add the egg and milk and use your hands to bring the dough together. Shape the dough into a disc, then wrap in plastic wrap and freeze for 30 minutes. Roll out the dough into a 12-inch circle.
Carefully lift the crust and place it inside a pie plate. Press the crust into the sides of the pie plate. Cut off any overhang and use your fingers to crimp the sides of the pie. Place in the fridge until ready to use.
— From Hetal Vasavada’s “Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India” (Page Street Publishing, $22)