Homemade sweet potato pie is real Southern comfort food. Fresh sweet potatoes,
cinnamon and ginger are the secrets to this delicious pie recipe.
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Butter, cut into chunks
3 to 4 tablespoons cold water
1 1/4 cups firmly packed brown sugar
4 medium (1 1/2 cups) sweet potatoes*, cooked skins removed, mashed
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup evaporated milk
3 large Eggs
Heavy Whipping Cream, sweetened, whipped, if desired
Decorator sugar, if desired
*Substitute 1 1/2 cups vacuum-packed canned mashed sweet potatoes.
1. Heat oven to 350°F.
2. Combine flour and 1/8 teaspoon salt in bowl; cut in butter with pastry
blender or fork until mixture resembles coarse crumbs. Stir in enough water
with fork just until flour is moistened. Shape into ball; flatten slightly.
3. Roll out ball of dough on lightly floured surface into 12-inch circle.
Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly
against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or
flute edge. Set aside.
4. Combine all filling ingredients except evaporated milk, eggs and whipped
cream in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Add milk and eggs; beat at low speed until well mixed.
5. Pour filling into crust. Bake 50-60 minutes or until knife inserted in
center comes out clean. If crust is browning too quickly, cover edge with
2-inch strip of aluminum foil. Cool completely. Garnish with whipped cream,
if desired. Sprinkle with decorator sugar, if desired. Store refrigerated.
Homemade Sweet Potato Pie
BACK TO TOP
BACK TO TOP
BAKERS COOKBOOK INDEX