Java Mac Infused Sweet Potato Pie

Chef Steven takes our grilling game to the next level in this Thanksgiving inspired special featuring a grilled sweet potato pie crafted with our Java Mac coffee-infused Scottish-style ale.


For the Crust:

  1. Mix the flour, sugar, and salt together in a large bowl. Add the grated butter on top, gently fold butter in until all is coated in flour.
  2. Add ice cold Java Mac in 3-4 additions until the dough comes together easily and forms large clumps. Remove from the bowl onto a lightly floured surface, and gently fold until dough is fully combined. Divide in half, and flatten each ball into a 1″ tall disk. Wrap each disk in food film tightly, and refrigerate for a minimum of 2 hrs, as long as 24 hrs.

For the Filling and Baking the Pie:

  1. Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edges and fold under themselves before crimping with your fingers or a fork. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes.
  2. Preheat Traeger to 375 degrees. When preheated, clean off grates, and wait 4-5 min for everything to burn off.
  3. To prepare the filling, scrub and peel the sweet potatoes. Then, dice into large, 3-inch chunks.
  4. Place chunks in a foil pan and add 6 oz of Java Mac. Cover and bake until soft 45 min to 1 hr. Sweet potatoes should be cooked through and soft.
  5. Drain the potatoes into a colander (save the liquid!), transfer back into a bowl, and mash. Measure out 2 cups, which is the amount that you need for the pie, and reserve any extra for another recipe.
  6. To the same bowl, add the brown sugar, cinnamon, allspice, nutmeg, salt, butter, and 5 ounces of the cooking liquid. Immersion blend or mix until well combined. Set aside to cool.
  7. While the sweet potato mixture cools, whisk together the evaporated milk, granulated sugar, eggs, and vanilla extract, in a separate bowl, until totally smooth. Carefully pour the egg mixture into the warm sweet potato mixture and stir until evenly and smoothly combined.
  8. Remove the crust from the refrigerator, pour the prepared filling into the pie crust, and then gently place the pie dish on a baking sheet. Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Check the pie periodically. If the crust is browning more quickly than you would like, shield it, then continue baking as directed. When the pie is ready, remove, and let cool completely.
  9. Serve the pie at room temperature, with the coffee marshmallow fluff cream dolloped generously on top, and sprinkled with candied pecans.

For the Marshmallow Topping:

  1. Take the Marshmallow fluff and Cold brew coffee, mix until combined, keep cool until ready to use.

For the Candied Pecans:

  1. Chop the pecans into pea sized pieces. Whip egg whites with a little splash of water just until frothy. Add sugar, spices and a pinch of salt. Mix until well coated, spread evenly on a parchment lined baking sheet. Bake at 325 for 25-30 min or until candy has set and nuts are toasty. Let cool completely, and store in an air tight container. (can be done up to 1 week in advance)

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.