Dig up your sweet potatoes and enjoy them in this great pie. If you have never had sweet potato pie it's very similar to pumpkin pie in taste. The advantage to me are sweet potatoes are much easier to grow and they have more fiber so the pie fills you up and keeps you satisfied for a longer period of time. This recipe is based on a recipe from Taste of Home Magazine.
9 inch Pie Pan
Yields: 6-8 Servings
Bake: 425 degrees for 15 minutes
Reduce heat to 350 degrees and bake 35-40 minutes longer
Ingredients:
1/3 cup butter, softened (75 g)
1/2 cup sugar (100 g)
2 eggs, lightly beaten
3/4 cup evaporated milk (189 g)
2 cups mashed sweet potatoes
or about 4 medium sweet potatoes
Note: 2 lbs of potatoes makes into about 2 cups cooked & mashed
sweet potatoes.
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Sweet Potato Roasting Instructions:
1. Preheat oven and wash the sweet potatoes: Preheat oven to 375°F. Scrub the sweet potatoes well and pat them dry with a dish towel.
2. Prick with a fork and roast: Prick each sweet potato several times with a fork. Place on a baking sheet and put them into the oven to roast.
3. Check for doneness: Depending on the size of your potatoes, it may take between 30 minutes to 1 hour for them to be done. Check at 30 minutes by squeezing one of the potatoes using an oven mitt to protected your hands and inserting a sharp knife into the center. They should feel quite soft and the knife should easily glide all the way through. If not return to the oven and check again in 10 minutes.
4. Enjoy now or save for later: Enjoy your sweet potatoes now or store them in the refrigerator for later use. For storage, I leave them on the counter until cool and then put them into a plastic bag or glass container and put them into the fridge. They will keep for several days. Reheat in the microwave, or toaster oven or use in recipes as needed.
Pie Crust Recipe:
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)
Crust Instructions:
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk. Refrigerate for 30 minutes. The dough may be dry but it will come together after the rest in the refrigerator.
Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
Pie Assembly:
In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake until the center of the pie has set and no longer giggles when moved.
9 inch Pie Pan
Yields: 6-8 Servings
Bake: 425 degrees for 15 minutes
Reduce heat to 350 degrees and bake 35-40 minutes longer
Ingredients:
1/3 cup butter, softened (75 g)
1/2 cup sugar (100 g)
2 eggs, lightly beaten
3/4 cup evaporated milk (189 g)
2 cups mashed sweet potatoes
or about 4 medium sweet potatoes
Note: 2 lbs of potatoes makes into about 2 cups cooked & mashed
sweet potatoes.
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Sweet Potato Roasting Instructions:
1. Preheat oven and wash the sweet potatoes: Preheat oven to 375°F. Scrub the sweet potatoes well and pat them dry with a dish towel.
2. Prick with a fork and roast: Prick each sweet potato several times with a fork. Place on a baking sheet and put them into the oven to roast.
3. Check for doneness: Depending on the size of your potatoes, it may take between 30 minutes to 1 hour for them to be done. Check at 30 minutes by squeezing one of the potatoes using an oven mitt to protected your hands and inserting a sharp knife into the center. They should feel quite soft and the knife should easily glide all the way through. If not return to the oven and check again in 10 minutes.
4. Enjoy now or save for later: Enjoy your sweet potatoes now or store them in the refrigerator for later use. For storage, I leave them on the counter until cool and then put them into a plastic bag or glass container and put them into the fridge. They will keep for several days. Reheat in the microwave, or toaster oven or use in recipes as needed.
Pie Crust Recipe:
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)
Crust Instructions:
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk. Refrigerate for 30 minutes. The dough may be dry but it will come together after the rest in the refrigerator.
Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
Pie Assembly:
In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake until the center of the pie has set and no longer giggles when moved.
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