We can thank our friends in the south for the popularity of this delicious sweet vegetable custard. Sweet potato pie has actually been around since the colonial days and the general recipe hasn’t changed much since. It’s a great winter option when other fruits are not in-season. We’ve masted an amazing sweet potato recipe that’s worth the time and the calories.
Sweet Potato Pie
This recipe is for a 9-inch deep-dish pie. If using a smaller pie pan, you may have some filling left over.
- 1 1/2 cups all-purpose flour
- 4 oz (1 stick) unsalted butter, chilled and cut into small cubes
- 1 teaspoon Rosemary Sea Salt
- 4 tablespoons ice cold water
Sweet Potato Pie Filling
- 3 sweet potatoes (about one pound)
- 4 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1/2 brown sugar
- 2 tablespoons flour
- 1/4 teaspoon rosemary
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves + a pinch of ginger
- 2 eggs
- 1 tablespoon corn syrup
- 1/2 cup milk
Combine flour, sea salt and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon.
Remove pie dough from food processor and mold into a circular disk. Cover and let refrigerate for at least 25 minutes.
Peel three large sweet potatoes and cut into small cubes. Place sweet potatoes in a medium sized stock pan and cover with water. Boil over medium heat for 20-25 min or until sweet potatoes become tender. Remove from heat, drain, and place in a food processor with butter. Process for 1-2 min, or until sweet potatoes are fully pureed.
Transfer sweet potato puree to a mixer fitted with the whip attachment. Add sugars, flour, sea salt and spices. Whip on medium speed for 1-2 min. Add the eggs one at a time and continue whipping on second speed for 1 minute. Turn the mixer off and scrape down the sides. Turn the mixer to low speed and add the corn syrup and milk. Mix for 1 minute, to ensure all the ingredients have combined. Allow filling to sit at room temperature for 15 min before baking.
Assembly & Baking
Preheat oven to 350°F. Roll out dough on a floured surface and transfer to 9-inch deep-dish pie pan. Trim any crust overhang, fold under and crimp the edges. Pour the sweet potato pie filling into the dough-lined pan. Bake on lower over rack for 50-55 minutes or until filling sets. Allow pie to cool completely for at least 2 hours before serving.
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