So, take two on the Sweet Potato Pie.
The goal. Prevent the soggy bottom crust.
Rather than changing how the potatoes were cooked, though, I stubbornly stuck with boiling. However, I tweaked a few things.
First of all, I make sure the potatoes were well drained. That means, after they cooled and I peeled and mashed the potatoes, I let them set in a strainer for a awhile. This release a couple tablespoons of liquid.
I also reduced the dairy and replaced the milk with half and half, swapping moisture for a richer liquid.
Next, I figured the filling may have separated during cooking -- allowing the liquid to soak the bottom crust. With that in mind, I whisked my filling with the hopes that it would hold together long enough to set.
Finally, followed a tip from America's Test Kitchen's Pumpkin Pie recipe and used a warm pie crust to get the cooking process started sooner. Again, getting the pie to set before soaking the crust.
Those steps seemed to resolve my soggy crust issue. Phew!
That done, there was one additional touch I made to this version. I added marshmallows to the top of the pie and toasted them under the broiler. Delish!
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