weet Potato Pie Recipe
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water (more if needed)
For the Filling:
- 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions:
- Prepare the Crust:
- In a medium bowl, whisk together the flour, sugar, and salt.
- Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough begins to come together. You may need a bit more water if the dough seems too dry.
- Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
- Assemble the Pie:
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the rolled dough to the pie pan, pressing it gently into the edges. Trim any excess dough and crimp the edges as desired.
- Pour the sweet potato filling into the prepared crust, spreading it evenly.
- Bake:
- Place the pie on the middle rack of the preheated oven. Bake for 50 to 60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.
- Cool and Serve:
- Allow the pie to cool completely on a wire rack before slicing. This allows the filling to set properly.
- Serve at room temperature or chilled, optionally topped with a dollop of whipped cream or a sprinkle of cinnamon.
Tips:
- Cooking Sweet Potatoes: To cook sweet potatoes, peel and cut them into chunks, then boil in a large pot of water until tender, about 15-20 minutes. Drain and mash until smooth.
- Make Ahead: The pie can be made a day in advance and stored in the refrigerator. It can also be frozen for up to 2 months; just thaw in the refrigerator before serving.
Enjoy this classic Southern dessert that’s perfect for holidays or any time you’re in the mood for a comforting, sweet treat!
