Sweet Potato Pie: The new king of your holiday table in 2018

Instructions

Pre cook the yams:

1. Preheat oven to 350F (175C).
2. Peel yams and cut into 1-2" chunks. Add to a shallow oven-safe dish and add about 1/4 in (5mm) of water. Cover tightly with heavy aluminum foil.
3. Bake at until yams are tender when pierced, about 45 minutes.

Create the syrup:

1. While yams are cooking, add water, brown sugar, salt, ginger, cinnamon, nutmeg, and butter to a medium saucepan. Bring to a boil.
2. Pour over cooked yams and allow to cool to room temperature.

Roll out crust:

1. While that is cooling, roll out the bottom pie crust and line the bottom of a 9.5 in pie pan. Set lined pan in freezer for at least 30 minutes.
2. Roll out top crust and cut to 2in (5cm) wide lattice.

Assemble and bake:

1. Increase oven temperature to 375F (190C)
2. Remove and discard ginger and cinnamon sticks.
3. Scoop out 1 cup (250ml) of yam mixture. Mash with back of a spoon or fork. Add back to rest of yam mixture and stir to incorporate.
4. Pour yam mixture into chilled bottom crust.
5. Top pie with strips of dough and create lattice weave.
6. Brush lattice with cream and dust with powdered sugar.
7. Bake for 45-60 minutes until crust is golden brown