Recipe by Malcolm Livingston II
Acclaimed pastry chef Malcolm Livingston II shares an absolutely INSANE recipe for sweet potato pie that will blow up everything you thought you know about sweet potato pie. You want those sharp edges that could poke an eye out? Of course you do. And the density! Malcolm describes it "like fudge"...or "a caramel that leaves the teethmarks when you bite through it." It's honestly amazing and you don't even have to take our word for it, you can just make it for yourself.
Equipment needed: baking sheet, food processor, digital scale, micro scale,
paring knife, rubber gloves, parchment/baking paper, small pot, whisk, rubber
spatula, large knife
Makes 1 9-inch (6oz) graham cracker pie
510 grams roasted Sweet Potato puree (tip: use the larger Sweet Potato (Yams) as these have more starch in them)
150 grams cane sugar
25 grams cornstarch
150 grams oat milk or milk of your choice
2 grams maldon salt
50 grams melted salted butter sticks
1.3 grams agar agar
10 grams vanilla extract
4 grams cinnamon (ground)
2.5 grams grated nutmeg
1 gram ginger (ground)
19inch (6oz) ready made graham pie shell
Acclaimed pastry chef Malcolm Livingston II shares an absolutely INSANE recipe for sweet potato pie that will blow up everything you thought you know about sweet potato pie. You want those sharp edges that could poke an eye out? Of course you do. And the density! Malcolm describes it "like fudge"...or "a caramel that leaves the teethmarks when you bite through it." It's honestly amazing and you don't even have to take our word for it, you can just make it for yourself.
Equipment needed: baking sheet, food processor, digital scale, micro scale,
paring knife, rubber gloves, parchment/baking paper, small pot, whisk, rubber
spatula, large knife
Makes 1 9-inch (6oz) graham cracker pie
510 grams roasted Sweet Potato puree (tip: use the larger Sweet Potato (Yams) as these have more starch in them)
150 grams cane sugar
25 grams cornstarch
150 grams oat milk or milk of your choice
2 grams maldon salt
50 grams melted salted butter sticks
1.3 grams agar agar
10 grams vanilla extract
4 grams cinnamon (ground)
2.5 grams grated nutmeg
1 gram ginger (ground)
19inch (6oz) ready made graham pie shell
- Place a large sweet potato on a baking sheet and load into an oven with a temperature set to 450°F.
- Leave the sweet potato untouched to roast for 1 hour and 10 minutes. The potato is ready when easily pierced with a fork and skin is slightly blackened and pulls away from the flesh of the potato. You will also notice a large amount of caramelization from the sugars within the potato leaching out of the potato.
- Reserve the roasted potato on the side to cool to a working handling temperature. When the Sweet potato has cooled, peel the skin of the potato, clean any blackened bits off, and puree the flesh of the sweet potato until smooth in a food processor.
- Reserve any leftovers in the freezer for later use and weigh out what you need into the food processor. Blend the sweet potato puree, sugar, and cornstarch until smooth.
- Stop the machine to add in the spices and reblend.
- In a pot, whisk oat milk and agar agar together and bring to a simmer. Once simmering, add the vanilla extract, and while whisking, allow to boil for 45 seconds to a minute.
- Carefully transfer the mixture to a food processor and blend with Sweet potato mixture.
- After about 1-2 minutes of blending, add in the butter.
- Once everything is smooth and well blended, pour the mixture into the prepared graham cracker pie shell, smooth the top with a rubber spatula.
- Bake at 325°F for 30 minutes and rotate the pan and cook for additional 20 minutes, total cook time 50 minutes.
- Remove the pie from the oven and let it cool completely before slicing. Best if chilled in the fridge and if you can wait, slice and serve a day later. Serve room temperature or cold.
Watch the full recipe video on the Majordomo YouTube Channel
Listen to the full Recipe Club podcast episode with Malcolm on Spotify
