Brown Butter & Sweet Potato Pie
115g old unsalted Lewis Road Creamery butter, divided
195g plain flour
2 tbsp caster sugar
¼ tsp salt
3 tbsp cold shortening
2-3 tbsp cold water
900g cooked sweet potato, 4-5 medium ( to make 2 cups)
2tbsp brown butter, reserved from crust
2 egg yolks
220g brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1 tsp vanilla extract
⅔ cup whole milk
To make the pastry crust, preheat the oven to 190°C.
In a heavy saucepan over a medium heat, melt the butter and cook until brown bits develop on the bottom of the pan (about 6-8 minutes). The butter will turn a light golden colour. Remove from the heat and transfer 2 tbsp of the brown butter into a small bowl and set aside.
Line another small bowl with tinfoil so it comes up and over the edge and pour the remaining butter into it, ensuring that you leave the brown bits behind in the bottom of the pot. Freeze for 1 hour.
Using a food processor, add the flour, sugar and salt, chopped brown butter and shortening and pulse until it resembles breadcrumbs. Add the iced water 1 tbsp at a time and mix until the pastry comes together.
Tip out onto a lightly floured surface and form a disc then wrap it in plastic wrap and refrigerate for 1 hour. Once it has rested, roll the dough into a 12 inch circle and line the 23cm pie dish and gently stretch up the sides. Fold the excess under and flute the top as desired. Refrigerate for another 30 minutes. Line the pie shell with baking paper and fill with baking beans. Bake for 15 minutes then carefully remove the paper and beans and bake for another 10 minutes or until lightly browned.
Remove from oven and reduce the temperature down to 180°C.
To make the pie filling, preheat the oven to 200°C.
Line a baking sheet with baking paper. Wash the sweet potatoes and pierce with a skewer to prevent them exploding whilst they cook. Bake them for about 50 minutes or until a skewer pierces them easily. Cool slightly then scoop out the pulp into a bowl and mash. Add the 2 tbsp of browned butter that you set aside and mix well. Set aside.
In a bowl, add the eggs, egg yolks, brown sugar, caster sugar, cinnamon, nutmeg and salt and whisk together. Add the vanilla and milk and mix well. Finally, add the mashed sweet potato and mix until combined.
Pour the sweet potato mixture into the cooked pie shell and bake for 40 to 50 minutes or until the pie filling has set around the edges but the centre still moves when it is shaken. If the pie crust edges brown too much then cover with tinfoil.
Transfer to a wire rack to cool to room temperature.