Ingredients
For the Pie Crust:
– 1 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup granulated sugar (optional, for a slightly sweet crust)
– 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
– 1/4 cup ice water (or more, as needed)
For the Sweet Potato Filling:
– 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, peeled and cooked)
– 1 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup milk
– 1/4 cup melted unsalted butter
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
Instructions
1. Prepare the Pie Crust:
1. **Mix Dry Ingredients:** In a large bowl, combine the flour, salt, and granulated sugar (if using). Mix well.
2. **Cut in Butter:** Add the chilled, cut butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just begins to come together. You may need a bit more or less water, so add it gradually.
4. **Form Dough:** Turn the dough out onto a lightly floured surface and knead it a few times until it forms a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Sweet Potato Filling:
1. **Cook Sweet Potatoes:** Peel and chop the sweet potatoes. Boil or bake until tender. Drain and mash until smooth.
2. **Mix Filling:** In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
3. Assemble and Bake:
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Roll Out Dough:** On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pie pan, trimming and crimping the edges as desired.
3. **Fill Pie:** Pour the sweet potato filling into the prepared pie crust.
4. **Bake:** Bake for 55-65 minutes, or until the filling is set and a knife inserted into the center comes out clean. The pie should be firm and slightly puffed.
5. **Cool:** Allow the pie to cool completely on a wire rack before serving. The filling will continue to set as it cools.
Tips:
– **Sweet Potatoes:** For best results, use fresh sweet potatoes rather than canned. However, if using canned sweet potatoes, make sure they are well-drained.
– **Spices:** Adjust the spices according to your taste. You can add a pinch of cloves or allspice if you like.
– **Crust:** If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
Sweet Potato Pie is a comforting, flavorful dessert that’s sure to be a hit at your next gathering. Enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!