Maya-Camille Broussard’s Sweet Potato and Plantain Pie
Other than spending time with beloved friends and family, the sweetest part of the Thanksgiving meal is always dessert. And a staple on many Thanksgiving tables? Pie! So, we asked baker Maya-Camille Broussard, known as a “flavor fanatic” on the Netflix show, Bake Squad, for her exciting new recipe: Sweet Potato and Plantain Pie.
Sweet Potato and Plantain Pie
Serves 6 to 8
1 pound (about 1 large) sweet potatoes
vegetable oil, for frying
2-3 very ripe plantains (about 1 cup), peeled and cut crosswise into 1½-inch pieces
1 cup packed light brown sugar
4 ounces (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup evaporated milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 (9-inch) pie shell lined with all-butter crust, store-bought or homemade
- Adjust an oven rack to the center position and preheat the oven to 400 F.
- Wrap the sweet potatoes with foil and place on a baking sheet.
- Bake until extremely soft and a knife inserted into each meets no resistance, about 2 hours.
- Cool completely, then slice each potato down the center.
- Use a spoon to scoop out the potato's flesh, placing it into a medium bowl.
- Using a potato masher, fork or spoon, mash the potatoes until completely creamy and there are no lumps.
- Remove any visible fibrous sweet potato strings and discard.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Meanwhile, fill a Dutch oven with 1½ inches of vegetable oil and warm over medium heat.
- Fry the plantains, in batches, until golden-brown on each side, about 4 minutes.
- Transfer the plantains to a paper towel-lined plate. Remove from the oil; drain excess oil on a paper towel.
- Add the plantains to the bowl with the mashed sweet potatoes and puree using an immersion blender, until smooth.
- Cover the bowl with plastic wrap and refrigerate until completely chilled, about 1 hour.
- Reduce the oven temperature to 350 F.
- Using a hand mixer or a standing mixer with a paddle attachment, cream the brown sugar and butter on medium speed until light and fluffy, about 3 minutes. Add the eggs and mix until well-blended.
- With the mixer on, slowly pour in the evaporated milk and mix until well-combined. Add the cinnamon, nutmeg, salt and vanilla extract, and mix to combine. Add 2 cups worth of the pureed sweet potatoes and plantains, and beat until the filling shows small white specks, about 1 minute.
- Pour the mixture into the pie shell and bake on the middle rack of the oven until the top of the filling slightly browns and has a caramelized shine, about 1 hour and 15 minutes.
- Remove the pie from the oven and allow it to cool at room temperature for 1 hour before serving.
Recipe by Maya-Camille Broussard, Owner of Justice of the Pies
For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.
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