Scrumptious Sweet Potato Pie
Sweet potato or Pumpkin? I’m coming down on the sweet potato side because once caramelized … oh dang, I just made myself hungry. If you are looking for an autumn or Thanksgiving pie to wow everyone with, this is the kicker.
All of my kids have their own favorite pie, or parts of the pie. One loves sweet potato pie, the other loves apple pie, and the third loves the ice cream that goes on top of the pie. But you know what? That’s okay. Pies in our household are mostly a holiday treat, so when my wife and I make them, it’s ALL from scratch and it’s ALL the freshest ingredients we can find. And we make more than one kind.
The Heart of the Pie: Sweet Potatoes
At the core of this scrumptious and Dadlicious creation lies the humble sweet potato. This simple root vegetable can transform into a rich, luscious filling. Roasting the sweet potatoes long enough brings out their natural sweetness, elevating them to a state of caramelized perfection. Mashed and blended with a few key ingredients and autumn spices, they create a symphony of flavor that’s both comforting and invigorating.
The Flaky Embrace
This Sweet Potato Pie finds its perfect complement nestled in a buttery, flaky pie crust. This particular pie calls for my Drunken Pie Crust Dough. The crisp, golden crust cradles the creamy filling, offering a delightful contrast of textures and flavors.
Scrumptious Sweet Potato Pie
Ingredients
- 2 1/2 cup sweet potatoes peeled and cubed
- 1/4 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 2 eggs
- 1/2 tsp Kosher salt
- 1 tbsp honey
- 1/4 tsp ginger ground
- 3/4 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 3/4 cup evaporated milk
- 3 tbsp heavy cream
- 1 9 inch pie crust or use my pie crust recipe
Instructions
- Place 1 cup of flour, salt and sugar into a food processor and pulse until combined. Add the butter and shortening, and process until the dough just starts to collect in uneven clumps (it should look like cottage cheese)
- Scrape the bowl with a spatula to push it back down towards the blade. Add remaining flour and pulse 4 to 6 times until the mixture is evenly distributed. Empty the mixture into a medium sized bowl.
- Sprinkle vodka and water over the mixture. With a rubber spatula, use a folding motion to mix pressing down on the dough until it is slightly tacky and sticks together. Form the dough into a ball and flatten into a 4 inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes before forming into pie crust.
- Preheat the oven to 450 degrees Fahrenheit with the rack in the middle position.
- Lightly clean the sweet potatoes under running water. Using a fork, prick the sweet potatoes about 6 to 8 times each, about ¼ inch deep.
- Place the sweet potatoes directly on the middle rack, and then place the baking sheet covered in foil just below to catch the drippings.
- Bake for 50 to 65 minutes. Once the sweet potatoes start dripping from the pierced holes, that's the sign to start checking for their doneness. They will be done when they yield to a gentle squeeze.
- When done, remove from oven and squeeze and break open with tongs to let the steam and heat out.