Sweet Potato Pie Recipe - Soul Food
Southern Sweet Potato Pie made completely from scratch. Baked sweet potatoes give this holiday classic a rich flavor, paired perfectly with a buttery, flakey pie crust.
- 1 lb sweet potatoes peeled & chopped
- 2 medium sized eggs
- 1/2 cup evaporated milk
- 1 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 8 tbsp salted butter softened
- Pie Crust
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/4 cup cold salted butter diced or shredded
- 1/4 cup butter flavored shortening
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1 1/2 tbsp ice water
- Sprinkle in 1 1/4 cup of all purpose flour into a large mixing bowl.
- Add in the cold butter, butter flavored shortening, 2 tbsp of sugar, 1 tsp salt, and 1 tsp of vanilla extract.
- Mix the ingredients until it forms into a dough, then wrap with plastic wrap and store the dough in the refrigerator.
- Toss the peeled and chopped sweet potatoes into a medium sized pot, and pour in about 4-6 cups of water.
- Place the pot over high heat, and boil the potatoes, until they are fork tender.
- Once the potatoes are done, drain the water, and let the potatoes cool.
- Toss the cool sweet potatoes into a mixing bowl, and whisk until the potatoes are nice and creamy.
- Sprinkle in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1 cup granulated sugar.
- Next, add in two medium sized eggs, 1/2 cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.
- Whisk until the mixture is nice creamy and airy.
- Remove the dough from the refrigerator, flatten it out, then place it into a 9 inch pie pan.
- Bake the pie shell for 7-10 minutes on 325 F.
- Remove the shell from the oven, then turn the heat up to 350 F.
- Start adding the sweet potato pie filling into the pie shell, and smooth it out.
- Bake the pie for 45 - 50 minutes.
- Let the pie cool until it is room temperature.
This article adapted from this site