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Just in time for Thanksgiving, Joe Fortes has baked up a delicious sweet potato pie. Here's how to do the same

With Turkey Day just around the corner, legendary Vancouver chop house Joe Fortes is serving up the ultimate comfort food: sweet potato pie.

It took the chefs five weeks and six different versions to develop the recipe, but the result is worth the wait. If you're feeling ambitious, try out this recipe. Not a baking wiz? Head down to Joe Fortes between October 8 and 22 and try it in-house.

Pie Dough

Ingredients

  • 4.5 cups flour
  • 1 pound of lard
  • 2 tbsp salt
  • 1 egg
  • 1 tsp vinegar
  • Ice water (to desired consistency)

Directions

  1. Mix flour and salt in large bowl.
  2. Cut lard into 1” cubes. Add to flour.
  3. Using your hands, break up lard into small pieces (about size of a marble)
  4. In a separate small bowl, whisk egg and vinegar together. Add to flour.
  5. Add ice water 1 tbsp at a time to flour until dough forms into a ball.
  6. Wrap dough in plastic wrap and let chill for at least two hours.
  7. Lightly flour your countertop.
  8. Slowly roll out dough to ¼" thick.
  9. Gently place pie dough into a 9” pie plate.
  10. Use your hands to ensure that the dough is in the edges of the pie plate.
  11. Leave ½” of dough hanging over the edge and trim the excess.
  12. Lightly cover with plastic wrap and let chill in fridge until ready to use.

 

Sweet Potato Pie Filling

Ingredients

  • 2 pounds of sweet potato (yams)
  • 2 large eggs (lightly beaten)
  • ½ cup whole milk
  • ½ cup whipping cream
  • 1/3 cup sugar
  • ¼ cup light brown sugar
  • ½ tbsp salt
  • ½ tbsp nutmeg
  • 1 tbsp vanilla extract

Directions

  1. Preheat oven to 425 degrees.
  2. Pierce sweet potatoes with a fork in a few places.
  3. Bake for an hour or until soft (knife should be able to go into sweet potatoes smoothly).
  4. When sweet potatoes are cool enough, scoop out flesh into small bowl.
  5. Measure out 2 cups and transfer to food processor.
  6. Add eggs, milk, whipping cream, sugar, salt, nutmeg and vanilla. Process until smooth.
  7. Reduce oven to 375 degrees.
  8. Pour filling into prepared pie crust.
  9. Bake for about an hour or until filling puffs and cracks around the edges.
  10. Let cool on wire rack then let pie completely chill in the fridge.
  11. Serve with whipped cream.