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Sweet Potato Pie

Ingredients

Crust

  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 1/2 sticks butter, cubed and frozen
  • 1/2 cup vegetable shortening
  • 6-8 tbsp water

Pie Filling

  • 2 cups mashed sweet potatoes, from 2 medium potatoes
  • 3/4 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup butter
  • 1 1/4 cup evaporated milk
  • 1/3 cup granulated sugar
  • 3 eggs
  • 1 tbsp vanilla

Egg Wash

  • 1 egg
  • 1 tsp water

Instructions

Crust

  • Combine flour, butter, shortening, salt in a food processor. Pour in water until dough comes together. Shape into two disks. Wrap each and place one in the refrigerator overnight. Place the other in the refrigerator for about an hour. Take out the second half and roll it out. Cut out 3 strips and make into a braid. Use a flat edge pizza or dough cutter and a crimped edge one to do so. Use leaf cutters or plungers to cut out leaf shapes with the rest.  Refrigerate overnight.

Filling

  • Pre-heat oven to 450 degrees. With a fork, poke holes in the sweet potatoes, and bake on a foil lined baking sheet for about 1 hour or until soft when poked.  Cool.  
    In a pot, place the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk.  Heat until butter and sugars are melted.  Pour into a food processor.  Add the 2 cups of sweet potatoes.  Puree.  Add the rest of the milk, granulated sugar, eggs, and vanilla.  Puree again.
    Roll out the refrigerated half of pie crust.  Place in a 9 inch pie pan.  Cut off extra dough around the sides.  Beat egg and water for egg wash.  Brush around the sides of crust.  Add the braid to the top going around the dish.  Add leaf cut outs all around the rest of the dish.  
    Pre-heat oven to 375. Pour mixture inside the crust.  Bake for 10 minutes.  Reduce heat to 325 and bake until cooked through, about 45 to 50 minutes.