Curry Sweet Potato Pie With Coconut-Cardamom Whipped Cream

Curry Sweet Potato Pie With Coconut-Cardamom Whipped Cream
Author: Chef JR Jacobson
Photograph: Xuan Huang
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Nutrition

ingredients

12 Servings

1  cup all-purpose flour

3/4  cup whole wheat flour

1/2  teaspoon salt

1  teaspoon curry powder

1/2  teaspoon brown sugar

1/2  cup unsalted butter, chilled, cut into ½-inch cubes, divided

1/4  cup ice water

1 1/2  pounds sweet potatoes, roasted, peeled and mashed

1/2  cup granulated sugar

2  medium eggs

1/4  cup whole milk

1/4  cup unsalted butter

1/4  cup brown sugar

1/4  teaspoon salt

1/4  teaspoon cinnamon

1  (14 oz) can coconut milk, chilled in refrigerator for 8 to 12 hours

1  cup heavy cream

1  tablespoon granulated sugar

2  teaspoons vanilla extract

1  teaspoon ground cardamom

preparation