The Woodlands Resort’s Bourbon Sweet Potato Pie
The Woodlands Resort's Bourbon Sweet Potato Pie
This recipe is courtesy of Ryan Witcher, Executive Pastry Chef at The Woodlands Resort.
Cook the sugar and water to 130* C0
Add in the bloomed gelatin
Make an Italian Meringue with the above mixture and the whites
Spread mixture on Silpat quickly as it will set up fast
Combine dry ingredients with paddle attachment
On speed 2 add cold butter and cut in for 4 minutes
Whisk together ice water and vinegar
Mix butter until it resembles pea sized
Add in one shot the wet ingredients
On speed 1 mix until dough just comes together
Wrap the dough up and place it in the refrigerator for at least one hour to let the dough “rest”
Roll out to desired thickness
Add all ingredients to small sauce pot and while whisking over low heat, bring to a boil. Use glaze immediately. Reheat as needed. Will need to add water as it will evaporate out
In a medium-sized bowl, whisk together all ingredients until well combined
Pour into 9-inch pie shell
Bake at 325*F until crust is golden brown and a toothpick comes out clean when inserted in the center
Let cool to room temperature and then put in your refrigerator until ready to serve.
Brush on bourbon glaze and place marshmallows (as many as you like) on top of the pie and lightly torch until lightly brown with butane/propane torch.