Description
Delicious Classic Sweet potato Pie recipe, perfect for the Holiday season
Ingredients
Pie Crust Ingredients
- 2–1/4 Cups All-Purpose Flour
- 1 Cup Cold Unsalted Butter (2 Sticks of butter)
- 2 Tbs Cold Buttermilk or Water
- 1 Tsp Sugar
- 1/2 Tsp Cinnamon
- 1/4 Tsp Salt
Sweet Potato Pie Filling Ingredients
- 2 Lbs Sweet Potatoes
- 2 Large Eggs
- 2 Tbs All-Purpose Flour
- 1/2 Cup Butter
- 1/4 Cup Evaporated Milk
- 1/4 Cup Light Corn Syrup
- 1 Tsp Pure Vanilla Extract
- 1/2 Tsp Fresh Lemon Juice
- 1 Cup White Sugar
- 1/2 Cup Brown Sugar
- 2 Tsps Cinnamon
- 1/2 Tsp Nutmeg
- 1/4 Tsp Salt
Instructions
- Place potatoes in a large pot, add in the cool water, and place over high heat.
- Cover with a lid, leaving a slight crack to the side, and boil for 1 hour.Â
*While potatoes are boiling, kill 2 birds with one stone and make homemade crust* - Get a big mixing bowl and add in 2 cups flour, sugar, cinnamon, and salt, then whisk well.
- Chop the butter into small cubes and press into the flour until left with big chunk pieces of flour.
- Sprinkle in the buttermilk or water, move the dough around a little until all the liquid is absorbed, then pour onto a wide piece of plastic wrap.
- Use the plastic wrap to bring the dough together to create a big ball of dough, then sit in the refrigerator to chill.
- Once potatoes are done, sit them out so they can dry a little and chill.
- Â Then peel the skin off and place them in a large mixing bowl.
- Blend the potatoes for 1 minute, and if any strings are left on the blenders, remove and rinse them off.
- Add in the wet ingredients, the melted butter, milk, eggs, light corn syrup, vanilla, and fresh lemon juice.
- Blend well, and use a spatula to scrab the mixture down from the sides of the bowl and at the bottom.
- Then add in the dry ingredients; the flour, sugar, cinnamon, nutmeg, and salt, then blend and sit aside.
- Preheat your own to 350 degrees.
- Add 1/4 cup of flour to a big cutting board or flat surface.
- Rub the rolling pin with a little of the flour and place the dough on the flour coated surface.
- Roll out evenly into a flat circular shape of dough.
- Wrap the dough around the rolling pin, and dust off any excess flour under it.
- Lift it up and lay the top side into the pie dish and blow or dust off any flour on the dough.
- Remove excess dough from the edges or add to thicken thin spots, then pour the sweet potato filling into the dish.
- Add aluminum to the edges so they dont burn and bake for 1 hour.
- Then sit on a flat surface in room temperature to chill for about 2 hours.
- Once it’s chilled set in the refrigerator for 4-6 hours before serving.
Notes
- Make sure when you weigh potatoes in the grocery store they are a little over 2 lbs because once you boil the potatoes and remove the skin, the potatoes end up around 1.75 lbs.
- Let the sweet potato sit and settle, preferably 8 hours, before serving.Â
Nutrition
- Serving Size: 16
