Sweet Potato Pie

November 12, 2020 Dexie Jane baking, Baking Pies, desserts, HOLIDAY DESSERTS, Holiday Menu Ideas, Pastry Crust, Pies, Sweet Potato Pie, sweet potato pies recipe, sweets, thanksgiving menu

Just in time for Thanksgiving, here’s a sweet potato pie recipe from me. This is an old recipe which means I don’t have photos of the process anymore. Just read the instructions carefully and I’m sure you’ll be able to be make sweet potato pies easily. And the rewards will be delicious.

Before we get to the filling, here’s how I make my crust. It’s the same crust I use for my apple pie.

Double-Crust Pie Pastry:
2 cups of flour
1 tsp salt
2/3 cup shortening
4-6 tablespoons ice water

In a mixing bowl, stir together flour and salt. Using a pastry blender or a fork, cut in shortening until mixture resembles coarse meal

Sprinkle water over flour mixture 1 tablespoon at a time, mixing lightly with a fork, just until pastry holds together. Wrap the ball of pastry with saran wrap tightly then put it in the fridge for an hour or so. Or overnight if you plan to bake the next day.

Time to make the sweet potato filling.

Sweet Potato Pie

Print Recipe

Ingredients

4 med sweet potatoes
1 stick butter
1 cup white sugar
1 can evaporated milk
2 eggs
1 tsp ground nutmeg
1/2 tsp powdered cinnamon
1 tsp vanilla extract

Instructions

Boil the sweet potatoes, with skin, until soft. About 45 minutes or so. When done, drain the water from the pot, carefully, Then run cold water over ‘em. Gently peel the skin off.
Put the peeled sweet potatoes in the mixer bowl. Add butter, then mix. Then add the eggs, vanilla, sugar, evaporated milk, nutmeg, and cinnamon.
Beat the mixture until smooth.
Back to the crust. Divide Pastry in half and shape into balls. Flatten 1 ball slightly on a floured work surface. Using a floured rolling pin, roll pastry from center out to form a 12-inch circle about 1/8-inch thick. Wrap pastry around rolling pin.
Unroll into the pie pan. Don’t worry about the overlap. Run a knife through it to take them out without compromising the coverage of the pan of course.
Pour the sweet potato filling onto the pan with crust. Pinch the edges or use a fork to design it.
Bake it in the over at 350° for an hour. OR, test by sticking a clean toothpick in the center. When it comes out clean, it’s done. Let it cool before giving yourself a slice.