1. Preheat your oven to 350 degrees.
2. Get 3 large sweet potatoes and poke them several times with a knife. This helps the heat get into the sweet potatoes, which makes them cook faster.
3. Place the potatoes on a baking sheet and bake them for 1 hour and 15 minutes or until they’re very tender. Don’t worry about the clear liquid you might see running out of the holes we poked into the potatoes, that’s normal.
4. While the potatoes are baking, you’re going to move onto the next step and kill two birds with one stone. Don’t nobody have time to wait until the potatoes are tender to make the pie crust. Get a big mixing bowl and in the mixing bowl you’re going to combine 1-1/2 cups of all-purpose flour, sugar, and salt. Whisk all the dry ingredients together for about 45 seconds until everything is well blended.
5. Afterwards, you’re going to add your butter. Make sure the butter is very cold, nearly frozen before you mash it into the flour mixture. Cold ingredients are very important in making flaky pie crust, so make sure the butter is very cold.
8. Mash the butter into the flour mixture until crumbs form. There shouldn’t be any loose flour remaining. You want there to be nothing left but crumbs of different sizes.
9. Create a space in the center.
10. What you’re going to do next is pour your buttermilk onto the space in the center we created. Make sure the buttermilk is very cold nearly frozen, just like with the butter. It’s a science behind the pie crust going into the oven cold. Something about it going into the oven cold results in tender flaky pie crust.
11. With your hands, bring the buttermilk and crumbs together to form a ball of dough. Make sure you do this with as little kneading as possible. Over binding this can result in very tough pie crust.
12. Place the ball of dough in the refrigerator until we are ready to make our pie crust. We want the pie crust to go into the oven cold remember? If we leave it out, especially while the sweet potatoes are baking, it will become warm and we don’t want that.
13. Once the potatoes are done, peel the skin off. The skin will come off easily because the potatoes are tender now. Baking the potatoes are better than boiling them because boiling them will cause them to lose SOME of it’s flavor…. I usually don’t bake them when making sweet candied potatoes however.
14. After peeling the potatoes, mash them up in a measuring cup and make sure you mash them well. For this recipe you’re going to need 2-1/2 cups worth of mashed sweet potatoes. Press the sweet potatoes down into the measuring cup to make sure it equals to exactly 2-1/2 cups. Sweet potatoes are fluffy and without mashing them it may look like you have 2-1/2 cups when you only really have 1 cup of sweet potatoes. So mash them to get an accurate reading.
15. Afterwards, you’re going to add the mash potatoes to a big mixing bowl.
16. Blend the sweet potatoes well on high speed for 1 full minute. The reason we do this is to remove those undesireable strings that you sometimes find in sweet potato pies. We don’t want to eat no sweet potato pie and have to keep removing strings from our mouths. So to avoid that, we’re going to remove the strings before baking it. The strings will be dangling from the blender blades. Rinse the blender blades off really well before re-using them.
17. Now we’re ready to blend all the ingredients in. First thing you’re going to need to do is melt your butter. Then you’re going to add your eggs, the melted butter, your milk, vanilla, and lemon juice to the bowl of mashed potatoes.
18. Then add the sugar, cinnamon, nutmeg, and salt.
19. Blend everything in on low speed for 1 minute. Then, raise to high speed and blend for an additional 2 minutes.
20. Fold in the light corn syrup. This ingredient is optional but I recommend using it. It takes the flavor of the sweet potato pie up a notch. Some people use honey and others like to use maple syrup instead so those are alternatives.
21. We’re ready to make our pie crust now so you’re going to coat a surface with the remaining 1/4 cup all-purpose flour.
22. Press your ball of dough down with your hands to flatten it out a bit first. Dust the top of the dough with some of the flour on the surface, then roll the dough out with a rolling pin. The reason we dust the surface and the top of the dough with flour is to make it easier to roll out. The dough can get kind of moist at times sitting in the refrigerator. If you don’t dust it with flour, which kind of dries it out, it will stick to the surface and to the rolling pin. You’ll be left with a sticky mess and all your hard work would be in vain. WE DO NOT WANT THAT.
23. Make sure you don’t roll the dough out too much. Just roll it out enough so that it is wide enough to cover all parts of the pie pan. You don’t want it to be extremely thin though so AGAIN, don’t roll it out to wide. You can place the pie pan over the dough, without it actually touching, to see if it is wide enough to fit. Make sure that you account for the sides. The size of the rolled out dough should be about an inch wider than the actual size of the pie pan. Wrap the dough around the rolling pin. This makes it easier to lift and place into the pie pan. Make sure you dust off any excess flour underneath the dough. This is important because floured dough could potentially leave your pie crust hard and tough.
24. Lift the dough up and into the pie pan. Press dough on the sides of the pan down into the crevices so it fully fits the pie pan.
25. Remove the excess dough laying over the edges of the pie pan. You can use that excess dough to fill in any holes you may have caused in the dough. We all make mistakes it’s ok!!! If there are any holes in the pie crust just fill those holes in by pressing a little bit of the excess dough into the holes.
26. So this whole process usually takes anywhere from 7-10 minutes. The pie crust is probably still cool but it won’t be after adding the sweet potato filling. So place the pan of pie crust into the refrigerator for an additional 20 minutes so that it get a little cold again.
27. After 20 minutes preheat the oven to 350 degrees.
28. Add your sweet potato filling to the pie pan.
29. Cover the sides of the pie crust with aluminum foil so that it doesn’t burn. The edges of the pie crust cook quickly. Depending on the oven you’re using and not covering them, can result in dark burnt edges.
30. Place the pie into oven onto the top level and bake it for 50 minutes. After removing the pie from the oven, let it sit and settle for a few minutes before cutting into it. This sweet potatoes is OFF THE CHAIN guys… I know you guys are going to love it. Enjoy!!!
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