Try this Sweet Potato Pie Recipe recipe, or contribute your own.
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp sugar
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- filling
- 1/2 cup evaporated milk
- 1 tbsp pure vanilla extract
- 1 1/4 cup all purpose flour
- 1 lb sweet potatoes peeled & chopped
- 2 medium sized eggs
- 8 tbsp salted butter softened
- pie dough/crust
- 1/4 cup cold salted butter diced or shredded
- 1/4 cup butter flavored shortening
- 1 1/2 tbsp ice water
- Carbohydrate 30.6470061823438 g
- Cholesterol 54.483800013081 mg
- Fat 24.8350451792596 g
- Fiber 2.42988184676554 g
- Protein 5.64356848087989 g
- Saturated Fat 13.8806595250712 g
- Serving Size 1 1 Serving (158g)
- Sodium 1036.51931607107 mg
- Sugar 28.2171243355783 g
- Trans Fat 1.79461826482462 g
- Calories 371 calories
Step-by-step
- Sprinkle in 1¼ 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, ½ tsp ground nutmeg, ¼ tsp ground ginger, and 1 cup granulated sugar.
- Next, add in two medium sized eggs, ½ 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.
- Enjoy!
While pumpkin pie relies heavily on spices to create its distinct profile, sweet potato pie depends entirely on the natural starch structure and moisture content of the root vegetable itself. Processing the tubers correctly dictates whether the final filling turns out velvety or stringy, making the initial boiling and mashing phase the single most critical step in the entire process. Boiling chopped tubers in four to six cups of water until they yield completely to a fork ensures that no hard lumps remain to disrupt the emulsion when the dairy and eggs are incorporated. When handling sweet potatoes, remember that fresh tubers contain significantly more variable moisture than canned purees, meaning you must drain the boiled roots thoroughly in a colander to prevent a watery custard.
Achieving Custard Stability
Integrating softened butter at 68 degrees Fahrenheit into the warm, whipped potato base requires a steady hand to prevent breaking the fat emulsion before the eggs go into the mixing bowl. Baking the formed crust at 325 F for seven to ten minutes sets the bottom pastry before the higher-moisture filling is introduced, preventing a soggy bottom crust. Raising the oven temperature to 350 F for the final forty-five to fifty-minute bake solidifies the protein network of the two medium eggs.
- If the filling separates, the sweet potatoes were likely too hot when the eggs were added; always let them cool slightly after mashing.
- Crust shrinkage during the initial blind bake indicates the gluten in the all-purpose flour was overworked during the initial mixing stage.
- Store leftovers in the refrigerator for up to four days, covering the surface loosely once the dessert reaches room temperature.
