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Sweet Potato Pie

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xx Sweet Potato Pie 00.JPG

Sweet Potato Pie

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If you’re looking for a classic, easy, delicious and show-stopping sweet potato pie, you may want to hit “print” now! And, if that wasn’t enough, the pie dough recipe yields 1 pie dough so you aren’t left with leftover dough primed for freezer burn as its forgotten in the back bowels of your freezer. Are you with me? Finish with whipped cream or ice cream and you may find yourself having it for breakfast lunch and dinner! 

Yield: 1, 9-inch pie

Oven: 400ºF and 350ºF

Preparation time: 1 hour (roasting sweet potatoes and resting crust) + 25 minutes

Bake Time: 55 minutes – 1 hour

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Crust:

1 1/2 cups all-purpose flour

1/4 teaspoon fine salt

1 1/2 teaspoons granulated sugar

1 stick (8 tablespoons) cold unsalted butter, cut into small pieces

3 to 6 tablespoons ice water, as needed

Filling:

2 cups mashed “sweet potatoes”, approximately 2 medium size sweet potatoes – See Kitchen Note

1 stick (8 tablespoons) unsalted butter, melted

1/2 cup white sugar

1/2 cup light golden brown sugar

1/2 cup evaporated milk

1/2 teaspoon Garam Masala seasoning – See Kitchen Note

1 tablespoon pure vanilla extract, best quality possible

1 tablespoon flour

3 eggs

 

Method:

To prepare the sweet potatoes:

1.     Preheat oven to 400ºF.

2.     Line a baking sheet with foil adding rinsed and dried sweet potatoes on top. Pierce the tops with a fork and place the baking sheet in preheated 400ºF oven.

3.     Allow to roast until fully cooked and soft to the touch, approximately 1 hour.

4.     Meanwhile, make the crust.

To make the crust:

5.     In a large wide bottom shaped bowl, add flour, salt, and sugar. Using a whisk, quickly toss to combine.

6.     Add the cold cubed butter and working with dough scrapers, or a spoon, break the butter into pea size pieces as they incorporate with the flour mixture. Be careful to not break the butter into pieces smaller than peas as the size of the butter is a critical component in a flaky delectable crust.

7.     Starting with 2 tablespoons of water, add cold water into the dough, again, being careful with the size of butter. Continue to add water in 1 tablespoon increments until dough holds together when squeezed in your hands. Alternatively, this can be done in a food processor. Start by adding dry ingredients and pulsing until evenly combined. Add cubed butter and pulse until the size of large peas. Add cold water and process until mixture stays together when squeezed between your hands, approximately 10 seconds only! Note: Dough will look crumbly but will stay together when squeezed in your hands. Some recipes ask for you to process the dough until it comes together in a ball. Don't do this as it breaks down the butter too far! 

8.     Transfer dough to a clean dry work surface rolling into a ball. Be careful to not overwork the dough as the warmth from your hands will melt the butter. Press down on the ball and create a 2-inch thick disk. Tightly wrap in plastic wrap, and refrigerate for at least 30 minutes.

9.     After refrigerating, transfer disk to a lightly floured work surface. Using a rolling pin, roll dough until 1/4-inch thick and circular.

10.  Transfer to 9-inch round pie dish and trim excess dough from edges. Crimp crust edges as desired.

11.  Line pie dish with parchment paper and fill with pie weight or dry beans.

12.  Once sweet potatoes are removed from the oven, reduce temperature to 350ºF

13.  Place prepared pie dish in preheated 350ºF oven and bake for 12 minutes. Remove parchment and weights and bake for an additional 8 minutes, or until the bottom is light brown in color.

14.  Allow to cool at room temperature for at least 1 hour before adding sweet potato filling.

To finish the sweet potatoes and make the filling:

15.  Remove roasted sweet potatoes from oven and allow to cool, approximately 30 minutes.

16.  Reduce oven temperature to 350ºF.

17.  Remove skin, and scoop out the flesh, measuring a total of 2 cups. Discard the skin.

18.  Place sweet potato in a stand mixer fitted with a paddle attachment, and process until smooth, approximately 5 minutes.

19.  Add butter, both sugars, evaporated milk, garam masala, vanilla and flour. On medium speed, process until smooth and incorporated. Add eggs and continue to mix until just combined being careful to not overmix the eggs, approximately 30 seconds. Scrape down the sides if needed.

20.  Pour in prepared pie dish and transfer to preheated 350ºF oven.

21.  Allow to bake for 55 minutes – 1 hour, or until center is set and crust is golden brown in color. Note: if crust takes on too much color before the center is finished baking, cover with a crust shield, found at most major kitchen stores, or cover with strips of foil being careful to not come in contact with the filling.

22.  Remove from oven and allow to cool for at least 30 minutes before serving. Serve warm, room temperature or chilled overnight.

 

Kitchen Notes:

·      When it comes to “sweet potatoes”, let’s set the record straight.  I am referring to “sweet” potatoes in the recipe but I am actually using yams, the bright orange potato. Sweet potatoes are actually duller in color and for some reason, have caused quite the confusion when it comes to recipes and knowing which potato to use. Sweet potato pie, fries, and most casseroles actually use yams although the title speaks to sweet potatoes.

·      Garam masala can be found in the spice aisle of most major grocery stores. This incredible mix is a combination of cardamom, cinnamon, cloves, cumin, black pepper, and coriander.

·      Consider serving with maple whipped cream and don’t limit the possibilities with a customized crust. For example, a gingersnap crust would be excellent here (See my Gingersnap Crust recipe at TheTableTogether.com).