Sweet Potato Pie
Servings
6
Prep Time:
30 mins (with ready-made pie crust)
2 hrs - 2 days in the refrigerator (making the pie crust from scratch
Cook Time:
1 hr
Ingredients
Pie: 2 medium or 1 ½ large sweet potatoes ¾ cup evaporated milk 1 tsp vanilla extra ½ tsp cinnamon ½ tsp nutmeg ½ cup sugar (brown sugar, white sugar or mixture of both) 1/3 cup butter, softened (unsalted butter) A pinch of salt 2 eggs 1 unbaked pastry shell (9inches)
Dough: (If making the buttery-flaky pie crust from scratch) 1 cup all-purpose flour 1/3 tsp salt 1 cup butter 4 - 5 Tbsp cold water 1 egg ½ tbsp sugar (optional)
Directions
Pie:
Peel the sweet potatoes, then pour into a cooking pot with filled water enough to cover the them and boil till softened. Let it cool, mash till smooth, set aside.
Cream the butter and sugar, add the egg, then mix thoroughly. Add the milk, and the potatoes (the measurement should be about 2 cups), then add the rest of the ingredients, mix it all together thoroughly till smooth then pour the mixture into a blinder and blend for few mins, to get the consistency extremely smooth.
Then pour the mixture/filling into the pie shell. Press down the edges of the pie after pouring to give it a nice designed look.
Bake at 425℉ for 15 mins, then reduce heat to 350℉ and bake for about 35- 45 mins until set or an inserted knife comes out clean. Cool or refrigerate if needed and serve.
Dough:
Pour half of the flour, salt and sugar into a food processor, pulse for about 2 to 4 times, then add butter cubes over flour. Process for about 15 to 20 seconds, till a dough or paste forms.
Add the remaining half of the flour (½ cup) into mixture, pulse for about 4 times, till consistency looks crumbly. Then, transfer mixture into a bowl and sprinkle the 4 tbsp of iced water over it. The dough should begin to come together, if it’s still falling apart, add 1-2 more tbsp of iced water.
Clean a hard surface or cooking board, sprinkle flour over surface. Then, remove the dough from the bowl and place on the surface or cooking board. Work the dough till it forms into a ball. Cut the dough in half and wrap each half into a plastic wrap and place in the refrigerator for at least 2 hours.
Forming the Pie Crust:
After 2 hours to a day (depending on when you want to make the pie crust within as it is before 2 days), remove the ball rounds from the refrigerator. Let is sit at room temperature for about 5-10 minutes.
Sprinkle flour on surface or cooking board, top of the dough and rolling pin. Then use the rolling pin, to roll out the dough. It should be a 9-inch circle to fit the 9-inch pie dish. (To check if the size is proportional to the pie dish, invert pie dish over the dough round). Place the dough over the pie dish and start squeezing the edges to design the ends. Let your creativity work after all you are making a holiday dessert, why not have fun doing it!
Tips:
When blending the mixture in a blender or food processor pulse at 15 second intervals, as a way to ensure the filling’s consistency is still maintained and smooth, but it shouldn’t be light or watery.
Depending on how hot your oven gets, I usually bake the pie initially for 400℉, then 45 mins at 325℉ but the main gist is to bake at a higher heat for the first 15 minutes, then the remaining 35-45 minutes bake at a lower heat.
If making a pie crust from scratch, try to make the dough and pie crust before making the filling. Taking that approach saves a lot of time.
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