Finally tried this classic comfort food: sweet potato pie! It is similar in texture to pumpkin pie and tastes even better! I love this holiday staple for the festive occasions because it tastes the same and never disappoints.
The crust on this sweet potato pie is homemade. You will need a food processor to pulse the crust ingredients together. Alternatively, you can use a pastry cutter to knead everything together in a bowl. The crust is partially baked for about 20 minutes before being baked with the pie filling. Cover the crust with parchment paper and then add dry rice or beans in the center to act as pie weights.
The filling has boiled sweet potatoes except the skin is not peeled off when boiling the potatoes. Once the potatoes feel tender, take them off the heat and let it cool. The skin will fall part easily. All you want is the inner pulp. Add this to the remaining pie filling ingredients and whisk until you get a bright orange color.
Bake the pie for 1 hour straight and let it cool for a long time before serving. This lovely pie goes great with whipped cream or vanilla ice cream.
Ingredients
Pie crust
1/2 cup chilled unsalted butter, cut into cubes
2 cups all-purpose flour
1/4 cup chilled water
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
Pie filling
2 sweet potatoes, unpeeled
1/2 cup butter, at room temperature
1 cup granulated sugar
1/2 cup almond/dairy milk
2 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions
Pie crust
- Pulse the flour, salt, sugar, baking powder and water together in a food processor.
- Add the chilled butter next until you get coarse crumbs.
- Drizzle in the cold water last and simultaneously pulse the dough.
- Transfer to a glass bowl and knead into a flat disc and tightly wrap with cling wrap for at least 2 hours.
- Roll out the dough on a floured surface until it’s about 13 inches wide.
- Make your pie crust and place in a 9 inch pie pan. Cut off any excess at the top with a sharp knife. Pinch the edges to form curly designs if you’d like.
- Cover the bottom part of the crust with parchment paper and pour about a cup of rice or dry beans starting in the middle of the pan to act as a weight.
- Bake your crust for 20 minutes. Remove the beans/pie weight and parchment paper.
Pie filling
- Boil the sweet potatoes until a fork inserted goes in easily. Peel off the skin once it's cooled.
- Whisk the cooled sweet potato with the remaining pie ingredients using a hand or stand mixer.
- Pour this into your baked pie crust.
- Bake at 350F/175C for 1 hour. Let it cool for at least 30 minutes.
- Garnish with whipped cream and/or cinnamon.
Notes
Leftovers are great for a week in the fridge.