Rich and Flavorful Sweet Potato Pie

05/11/2021

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Sweet potato pie also known by the name of sweet potato casserole is a popular dessert that originated in the Southern United States in the African American community. It is typically served during the American festive season, particularly during holidays like Thanksgiving as well as Christmas instead of the pumpkin-based pie that is more common in other areas within the United States. It is served in a pie shell that is open with no top crust. The filling is made up of sweet potatoes mashed as well as evaporated milk, sugar and spices like nutmeg and eggs. Other ingredients you could use are lemon or vanilla extracts. The baked custard filling could be light and silky to thick, based on the proportion of mashed potatoes and milk, as well as eggs. Follow the step-by-step directions below to prepare your most perfect Sweet potato pie

Rich and Flavorful Sweet Potato Pie
Prep Time

4 hours 45 minutes

Dificulty

Medium

Servings

8

Ingredients

FOR THE FILLING: 1 15-oz. can sweet potato pie puree

Instructions

  • Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.
  • In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
  • Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
  • Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
  • Preheat oven to 425 degrees. Lightly grease a 9”-x-1.5” pie dish with cooking spray.
  • On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and make a scallop print around the edge with the tip of your spoon. Chill in the fridge for 30 minutes or freezer for 10 minutes.
  • Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 10 minutes, then remove parchment and weights. Reduce heat to 325 degrees F.
  • Meanwhile, in a large bowl, whisk together sweet potato puree, condensed milk, eggs, vanilla, spices, and salt until smooth.
  • Pour sweet potato mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 60-65 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack.
  • Top with mini marshmallows. Broil or torch until golden.

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