Have you grown tired of the traditional pumpkin pie? Why not bake a sweet potato pie instead? This recipe will show you how to make a simple pie crust and a filling for sweet potato pie. Your family will love the change.
[Edit]Ingredients
For the crust:
- 1 cup flour
- Dash salt
- 1/3 cup cold butter or shortening, cut into chunks
- 3 to 4 tbsp cold water
For the filling:
- 1-1/4 cups brown sugar, packed
- 4 medium sweet potatoes, cooked and mashed with skins removed
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup evaporated milk
- 3 eggs
[Edit]Steps
[Edit]Make the Crust
- Place the flour, salt and butter or shortening into a blender fitted with a steel blade. Blend the mixture until it looks like crumbs.
- Remove the crust from the blender and place it on a cutting board. Add the water one tablespoon at a time until the dough forms a ball.
- Roll the crust out using a rolling pin into a 12" (30cm) circle. Drape the crust over a 9" (23cm) pie pan.
- Trim the crust with a knife until it extends from the sides of the pie pan about 1/2" (1.25cm).
- Flute or crimp the edges.
- Poke some holes in the crust with a fork to allow steam to escape.
- Set the pan aside until you've prepared the filling.
[Edit]Prepare the Filling
- Preheat the oven to 350ºF (180ºC). Place the oven rack in the center of the oven.
- Combine the brown sugar, sweet potatoes, and spices in a mixing bowl. Beat the ingredients together for 2 minutes using either a handheld mixer or a stand mixer with a paddle attachment.
- Mix the condensed milk and eggs in a separate bowl. Use a fork to combine them, beating the eggs only lightly.
- Add the egg and milk mixture to the potato mixture. Beat on medium speed until well blended.
- Pour the filling over the pie crust in the pie pan.
- Tap the filled pie pan on the counter to allow the filling to settle and level out.
- Bake the pie for 50 to 60 minutes.
- Sweet potato pies typically don't brown as much as pumpkin pies, so don't concern yourself with the appearance of the filling. Poke a toothpick into the center; when the toothpick comes out clean, the filling is done.
- Check the pie after 30 minutes. If the edges of the crust are brown, cover them with aluminum foil while the rest of the pie finishes baking.
- Allow the pie to cool for 15 minutes. Slice the pie and serve it with dollops of whipped cream.
[Edit]Video
[Edit]Tips
- Sweet potato pies remain fresh for up to 3 days. After that, they can be refrigerated if you want to keep them a little longer.
- When your pie comes out of the oven, it may have risen while it cooked. Expect the pie to fall back down a little bit––it's normal.
- Instead of using brown sugar, you can use regular white sugar.It will affect the taste, but it is an option.
- If you don't want to make your own pie crust, you can always use a pre-made crust from your grocery store to speed up the preparation time.
- Instead of serving your sweet potato pie with whipped cream, you can always make a meringue to go on top of your pie.
- If your oven doesn't cook very evenly, rotate the pie halfway through the cooking time.
[Edit]Things You'll Need
- Blender fitted with a steel blade
- Cutting board
- Rolling pin
- 9" (23cm) pie pan
- Knife
- Fork
- Mixing bowl
- Handheld mixer or stand mixer fitted with a paddle attachment
- Bowl
- Toothpick
[Edit]Related wikiHows
- Bake an Apple Pie from Scratch
- Make a Sweet Potato Crunch Casserole
- Roast Sweet Potatoes
- Bake a Potato in the Microwave
- Make Sweet Potato and Cranberry Muffins
[Edit]References
- http://www.landolakes.com/recipe/2506/homemade-sweet-potato-pie Homemade Sweet Potato Pie – research source
[Edit]Quick Summary
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