<div data-type="blurb" data-id="99">Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰</div>~ Vixon's recipe for Purple Sweet Potato Pie ~IngredientsFor the crust:<ul><li>1 1/4 cups (150 g) all-purpose flour</li><li>1/8 teaspoon salt</li><li>4 oz. (113 g) cold unsalted butter , cut into ½-inch cubes</li><li>3 tablespoons (45 ml) ice water , plus more as needed</li></ul>For the filling:<ul><li>3 large eggs</li><li>1 cup (200 g) granulated sugar</li><li>1/4 cup (50 g) light brown sugar</li><li>4 tablespoons (57 g) unsalted butter , melted</li><li>1 teaspoon vanilla extract</li><li>2/3 cup (160 g) heavy cream</li><li>2 cups (510 g ) mashed purple sweet potatoes , cooked and peeled (from about 2 large purple sweet potatoes)</li><li>2 teaspoons ground cinnamon</li><li>1 teaspoon ground ginger</li><li>1/2 teaspoon ground allspice</li><li>1/4 teaspoon ground nutmeg</li></ul>Egg wash:<ul><li>1 egg beaten with 1 tablespoon of milk</li></ul>InstructionsThe crust. To make the dough, place the all-purpose flour, salt, and cold butter in a food processor and pulse until it resembles coarse breadcrumbs. Add cold water, and process until moist clumps form. If the dough doesn’t clump, add a little ice water by teaspoonfuls and pulse to incorporate. It’s important not to add too much water to the dough, or the dough will be sticky and difficult to roll out.Gather the dough into a ball and knead it several times on a lightly floured surface. Form the dough into an even disk, cover with plastic wrap and refrigerate for about 30 minutes.The filling. In a large bowl, whisk together the eggs, granulated sugar and brown sugar until well combined. Stir in the melted butter, vanilla and heavy cream. Add the mashed purple sweet potatoes and whisk until incorporated and smooth. Stir in the cinnamon, ginger, allspice and nutmeg.Assemble. Flour the working surface. Roll the dough to a circle 1/4-inch thick. Keep rotating the dough while rolling to prevent it from sticking to the surface.To transfer the dough, carefully roll the dough around the rolling pin, then transfer it to the pie dish and unroll. Press the dough into the edges and corners, being careful not to tear it. Trim the dough about 1 inch larger than the dish. Fold the edge under and crimp the edge with your fingers. Chill in the refrigerator for about 30 minutes.Preheat the oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15 minutes.Take the crust out of the oven and carefully remove the weights by lifting up the parchment paper. Brush the crust with the egg wash and prick the bottom of the crust all over with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7 minutes. Remove from the oven. Cool slightly.Pour the prepared filling into the partially baked pie crust and bake for 40-45 minutes, until the filling is set at the edges but still slightly jiggly in the center. If the crust is browning too quickly, tent a piece of aluminum foil over the pie to prevent the crust from burning.

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