Recipe: Sweet potato pie with molasses cookie crust and toasted pecan whip cream

blackshp// by Kerri Rogers, Pastry Chef at Black Sheep Restaurant

Molasses cookie crust:

3/4 c. shortening
1 c. granulated sugar
1/4 c. molasses
1 tsp. baking soda
1 egg
2 . c. all purpose flour
1/4 tsp. ground cloves
3/4 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt


1. In a stand mixer with paddle attachment, cream shortening and sugar together until it's sandy.

2. Add molasses and egg. Scrape sides down and mix until combined.

3. Sift dry ingredients and add to wet mixture. Scrape sides down and mix on low speed to combine.

4. Chill dough for an hour.

Sweet potato pie filling:

1 1/2 lbs. fresh sweet potatoes

3/4 c. brown sugar

3/4 c. granulated sugar

1 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. ginger

1/2 tsp. salt

3 eggs

1/2 c. melted butter

1/2 c. cream


1. Place sweet potatoes in a pan with one cup of water and roast whole in a 350-degree F oven for three hours or until completely soft. Let cool.

2. Slice in half and spoon out the potato.

3. In a food processor, add cooled sweet potato, both sugars and spices. With processor on, add melted butter and eggs one at a time until fully incorporated.

4. Pour mixture into a bowl and with a whisk add the cream. Mixture will be thick. Set aside.


1. Roll molasses cookie dough to 1/4 inch thick. Place in a sprayed pie pan and add sweet potato pie filling.

2. Cover edges with foil and bake at 350 degrees F for 30 minutes.

3. Remove foil and continue baking for 15 to 20 minutes or until edges are brown and toothpick inserted comes out clean.

Toasted pecan whip cream:

1/4 c. pecan pieces, toasted

1/2 c. powdered sugar

2 c. heavy whipping cream


1. In food processor add pecan pieces and powdered sugar. Pulse to a crumb—not too long or it will turn into a paste.

2. In a stand mixer with whisk attachment add heavy whipping cream and sugar pecan mixture. Whisk on medium until stiff peaks form.