Sweet Potato Pie with Caramel Glaze
8 servings
120 minutes
Sweet potato pie with caramel glaze is a harmony of tenderness and sweetness rooted in Russian culinary traditions. Sweet potato, which gives the pie softness and a light nutty note, was rare in Russian gastronomy but has become a staple for many desserts over time. Sherry-soaked raisins add exquisite depth of flavor, while the aroma of cinnamon and nutmeg creates cozy warmth. The pie is soaked in caramel glaze, making each piece juicy and rich. It’s not just a dessert but a true delight, perfect for family celebrations and friendly gatherings.
1
Soak the raisins in sherry for 30 minutes or a few hours.
- Raisins: 180 g
- Sherry: 125 ml
2
Preheat the oven to 180 degrees. Grease the pie dish with butter.
- Butter: 60 g
3
Beat the eggs with sugar well. Add sunflower oil and vanilla and beat again.
- Chicken egg: 4 pieces
- Sugar: 300 g
- Sunflower oil: 180 ml
- Vanilla essence: 10 ml
4
Add 60 ml of raisin sherry to the mixture.
- Sherry: 125 ml
5
Boil the sweet potato until soft and make a puree. Add the potato puree to the egg mixture and mix well.
- Sweet potato: 4 pieces
6
Sift the dry ingredients and gradually mix into the egg mixture, adding buttermilk.
- Wheat flour: 360 g
- Salt: 5 g
- Baking powder (raising agent): 5 g
- Ground cinnamon: 10 g
- Baking soda: 5 g
- Nutmeg: 2 g
- Buttermilk: 180 ml
7
Add the dried raisins and mix well. Transfer the dough to a mold and bake for 1 hour 20 minutes or until a inserted wooden stick comes out clean.
- Raisins: 180 g
8
In the meantime, make the glaze by mixing brown sugar, butter, cream, and the remaining sherry from the raisins in a pan. Heat until the sugar dissolves and the glaze thickens.
- Soft brown sugar: 100 g
- Butter: 60 g
- Cream: 50 ml
- Sherry: 125 ml
9
Remove the pie from the oven and let it sit in the pan for 5 minutes. Place it on a plate and use a toothpick to make many holes in the pie. Drizzle the warm pie with half of the glaze. Let it set, cool the pie, and drizzle with the remaining glaze.
