Yield: 6 to 8 Servings
I love this dish so much! I highly recommend that you try it! I promise you that it will not disappoint you. Enjoy!
For the Cream Cheese Crust:
1 c +2 tbsp all-purpose flour
¼ tsp salt
4 ounces cream cheese
1/2 c unsalted butter, softened
ice water as needed
For the Sweet Potato Filling:
¼ c butter, unsalted, softened
1 c sugar
2 c cooked, mashed sweet potatoes
3 Eggs, room temperature
¼ c brandy [I use E&J XO Extra Smooth Brandy]
2 tsp grated lemon zest (be careful not to get the bitter, white pith!)
2 tbsp lemon juice
1 tsp vanilla extract
1/8 tsp freshly ground nutmeg
1 unbaked (9-inch) pastry shell
For the Cream Cheese Pastry:
Step 1: In a medium mixing bowl, add the flour and salt. Whisk until mixed.
Step 2: In the bowl of a stand mixer, add the butter and cream cheese. Beat for about 3 minutes or until creamy.
Step 3: Add the flour and beat until well mixed and it forms into a ball of dough.
Step 4: Place the dough on a flat surface and gently press it to flatten.
Step 5: Cover the dough with plastic wrap and place it inside the fridge for about 4 hours to overnight until set.
Step 6: Roll the dough to about 1/8-inch thick to a pie dish.
Step 7: Cut the edges and roll them. Place them inside the fridge to chill.
For the Filling:
Step 1: Prepare the oven and preheat to about 200 degrees C or 400 degrees F.
Step 2: Place a small pan on the stove and turn the heat to low.
Step 3: Add the brandy right away and heat until warm.
Step 4: In a medium mixing bowl, add the butter and beat until creamy.
Step 5: Add the sugar a little at a time and beat every addition until well mixed.
Step 6: Add in eggs gradually and beat every addition.
Step 7: Transfer the warm brandy into the egg mixture as well as the nutmeg, vanilla, and lemon juice. Stir until well combined.
Step 8: Transfer the sauce into a pastry shell.
Step 9: Place it inside the oven and bake for 25 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 10: Serve and enjoy!
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