Delicious Sweet Potato Pie Made at Home

Table of Contents

Components:

Regarding the Crust:

One and a half cups of all-purpose flour
Half a teaspoon of salt
Half a cup of chilled, unsalted butter, sliced into cubes
Three to four tablespoons ice water

Regarding the Filling:

Two medium sweet potatoes, peeled and diced (approximately 1 pound)
Half a cup of sugar, granulated
1/4 cup of brown sugar, packed
One teaspoon of cinnamon powder
Half a teaspoon of nutmeg, ground
1/4 teaspoon of optionally ground ginger
1/4 tsp salt and two large eggs
One teaspoon of vanilla extract
Half a cup of evaporated milk
One-fourth cup heavy cream
Two tablespoons of melted unsalted butter

Directions:

First, get the pie crust ready.

Prepare the dough by combining the flour and salt in a sizable mixing bowl. When the mixture looks like coarse crumbs with pea-sized bits of butter, add the cold cubed butter and cut it into the flour with your fingertips or a pastry cutter.
Add the Water: Using a fork, mix the dough until it begins to come together, then gradually add 3 tablespoons of ice water. One teaspoon at a time, if necessary, add more water to the dough until it stays together when pushed.
Cool the dough:
To allow the dough to firm up, form it into a disk, cover it with plastic wrap, and place it in the refrigerator for at least half an hour.
Roll Out the Dough: Roll out the dough to fit a 9-inch pie dish on a surface dusted with flour. Press the dough into the edges of the dish and trim off any excess before carefully transferring it to the dish. Use a fork or your fingers to crimp the edges.
Make the crust in advance:
Set the oven temperature to 375°F, or 190°C. Use parchment paper to line the pie crust, then fill it with dry beans or pie weights. After 10 to 12 minutes of baking, take off the weights and paper. Bake for a further five to seven minutes, or until the crust is just beginning to turn brown. Take it out of the oven and let it to cool a little.

See also Cabbage Fritters Recipe

Step 2: Make the filling for the sweet potatoes.
To cook the sweet potatoes, put them in a big pot with water and peel and cube them. Bring to a boil and cook until the sweet potatoes are soft when poked with a fork, about 15 to 20 minutes. After draining, mash the potatoes until they are smooth.
Prepare the filling by combining the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and salt in a large mixing basin. Stir until thoroughly blended.
Include the Wet Components:
Add melted butter, heavy cream, evaporated milk, eggs, and vanilla extract and beat until combined. Until the mixture is thoroughly blended and smooth, stir it.

Step 3: Put the pie together and bake it.
Complete the Pie Shell: Evenly distribute the sweet potato filling after pouring it into the pie dough that has already been baked.
Bake the Pie: Bake the pie for 45 to 55 minutes, or until the filling is set and a knife inserted in the center comes out clean, at 375°F (190°C). You can use aluminum foil to protect the crust’s edges if they begin to brown too rapidly.
Cool the Pie: Before serving, take the pie out of the oven and let it to cool on a wire rack for at least two hours. This aids in the filling’s appropriate setting.

Step Four: Serve
Cool the sweet potato pie slightly or serve it at room temperature. It tastes great either by itself or with a scoop of whipped cream.

Advice:
Make Ahead: The pie can be prepared a day or two in advance. Simply place it in the refrigerator with a tight lid until you’re ready to serve.
To achieve a smoother filling, purée the cooked sweet potatoes in a food processor or blender before combining the remaining ingredients.
Varieties of Spices: Taste and adjust the seasonings! For a different taste profile, you can add a pinch of cloves or spices.