I am not a pie baker. But I became one for this sweet potato pie. My mother-in-law gave me this recipe and it's a wonderful pie that is great tasting and so easy to make.
The filling ingredients is for two pies:
I bought 3lbs of sweet potatoes. I peeled them and boiled them until they were very tender. Once cooled, smash into a puree.
Add four large eggs
1/3 cup butter
3/4 cup sugar ( I actually used Splenda a sugar substitute)
1 tsp vanilla
1 tsp cinnamon
1 cup milk
Mix with a mixer or beater.
Add the sweet potatoes and beat with the mixer again until the filling is smooth.
Note some of the fibers from the sweet potato will get stuck on the beater, discard the fibers and don't add back into the filling.
You can use a ready made frozen pie shell or a pie crust. If you do not have access to a pie crust, then you can make a pie crust with the following recipe:
Pie Crust:
Ingredients
* 1 1/2 cups all-purpose flour
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 6 tablespoons unsalted butter, chilled, cut into small pieces
* 3 tablespoons solid vegetable shortening, chilled, cut into small pieces
* 4 tablespoons (or more) ice water
Directions
Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
Fill the pie crust with the sweet potato filling and dust with a little cinnamon.
Bake at 350 degrees for one hour. After one hour test with a knife to make sure it comes out clean. Let pie cool.
Serve with whip cream. Enjoy! Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
I bought 3lbs of sweet potatoes. I peeled them and boiled them until they were very tender. Once cooled, smash into a puree.
1/3 cup butter
3/4 cup sugar ( I actually used Splenda a sugar substitute)
1 tsp vanilla
1 tsp cinnamon
1 cup milk
Mix with a mixer or beater.
Add the sweet potatoes and beat with the mixer again until the filling is smooth.
Note some of the fibers from the sweet potato will get stuck on the beater, discard the fibers and don't add back into the filling.
Pie Crust:
Ingredients
* 1 1/2 cups all-purpose flour
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 6 tablespoons unsalted butter, chilled, cut into small pieces
* 3 tablespoons solid vegetable shortening, chilled, cut into small pieces
* 4 tablespoons (or more) ice water
Directions
Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
Fill the pie crust with the sweet potato filling and dust with a little cinnamon.
Serve with whip cream. Enjoy!Post Title
→My oh My Sweet Potato Pie
Post URL
→https://jessica-dorrell-pictures.blogspot.com/2011/02/my-oh-my-sweet-potato-pie.html
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