Just in time for Thanksgiving, here’s a sweet potato pie recipe from me. I actually made the pies last month(October). It was my first time so in way I was practicing for Thanksgiving. I was able to make 2 pies and they both turned out really good. Down to the crusts, which were the best crusts I’ve ever made in my baking career .
I’m just really bad at crimping the edges though. No matter how many times my husband has shown me how to do it, I just can’t pinch them perfectly. I cheat by using a fork.
Before we get to the filling, here’s how I make my crust. It’s the same crust I use for my apple pie. I’ve posted this recipe at Forks.ca so I’m just going to post it here too.
Double-Crust Pie Pastry:
2 cups of flour
1 tsp salt
2/3 cup shortening
4-6 tablespoons ice water
In a mixing bowl, stir together flour and salt. Using a pastry blender or a fork, cut in shortening until mixture resembles coarse meal
Sprinkle water over flour mixture 1 tablespoon at a time, mixing lightly with a fork, just until pastry holds together. Wrap the ball of pastry with saran wrap tightly then put it in the fridge for an hour or so. Or overnight if you plan to bake the next day.
Work on the filling….
4 medium sizes sweet potatoes
1 stick of butter, softened
1 cup white sugar
1 can evaporated milk
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla
Boil the sweet potatoes, with skin, until soft. About 45 minutes or so. When done, drain the water from the pot, carefully, then run cold water over ‘em. Gently peel the skin off.
Put the peeled sweet potatoes in the mixer bowl. Add butter, then mix. Then add the eggs, vanilla, sugar, milk, nutmeg, and cinnamon.
Beat the mixture until smooth.
Get back to your crust….
Divide Pastry in half and shape into balls. Flatten 1 ball slightly on a floured work surface.
Using a floured rolling pin, roll pastry from center out to form a 12-inch circle about 1/8-inch thick. Wrap pastry around rolling pin.
Unroll into the pie pan. Don’t worry about the overlap. Run a knife through it to take them out without compromising the coverage of the pan of course.
Pour the sweet potato filling onto the pan with crust. Pinch the edges or use a fork to design it .
Bake it in the over at 350Â° for about an hour or so. OR, test by sticking a clean toothpick in the center. When it comes out clean, it’s done. Let it cool before giving yourself a slice. That means have a little patience .
Don’t forget the Cool Whip. Have a HUGE dollop this Thanksgiving .