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sweet potato pie

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My fiance is coming to my family's thanksgiving for the first time and I've just found out that he needs sweet potato pie on thanksgiving, not something we usually have. Working out where to spend holidays is kind of a struggle for us so i would love to make him very happy. does anyone have a great sweet potato pie recipe? I'm a novice baker so i may resort to premade crust unless someone has a fairly easy crust. Thank you!

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  1. This is the best ever:
    1-1/2 cup cooked, mashed sweet potatoes (I boil them whole, then peel and mash)
    1/2 cup butter, melted
    1-1/2 cup sugar
    1 tsp. cinnamon
    1 tsp. nutmeg
    1/8 tsp. allspice
    1/2 tsp. salt
    1 tsp. vanilla
    2 eggs, well beaten
    1 cup evaporated milk
    1 9" pie crust, unbaked

    Mash sweet potatoes, add butter, mix well. Mix sugar and spices, salt and vanilla. Add to sweet potato mixture and mix well. Add eggs, mix. Add evap. milk, mix. I use a wire whisk to do all the mixing. Pour into pie crust, bake at 350 for about 55 minutes, or until custard is not quite set in the center. Cool.
    Everyone loves this pie!
    Let me know if you make it. Store bought crust is fine, in fact the girl I got the recipe from always used a purchased crust.

    1 Reply
    1. re: Pat Darnell

      I forgot to mention that I use garnet yams for the potatoes.

    2. Never made it but Martha Stewart's website has a good looking one.

      Pie crust is very easy. I've been making pies for over 20 years and after having experimented with many different crust recipes, I've come up with a very basic recipe that works well.

      For each crust:
      1 cup flour
      large pinch salt
      1/3 - 1/2 cup fats *
      about 2-3 T ice cold water

      * A note about fats: I use half unsalted butter and half shortening, both chilled well. 1/3 cup is the minimum amount fat I'd use. I typically end up using closer to 1/2 cup. As with all things, it tastes better with more fat. Butter is more flavorful but shortening makes crust flakey (this is the only time I use shortening). You can adjust the amount and proportion according to your dietary concerns (cholesterol, trans fats)

      Using a pastry blender or 2 knives, cut butter into flour until uniform and crumbly. Best not to use your fingers to do this because your fingers will melt the fat and get the gluten started. The best way to get water to incorporate evenly into the flour is to sprinkle it in, little bit at a time, while whisking it with a fork. The fork action keeps the dough crumbly so after you've added about 2 T of water, start checking the dough by attempting to form a mass with your fingers. If it sticks easily, stop adding water and pour the thing out onto a work surface and gather it into a ball. Do not overhandle or it will become tough. Flatten it slightly for easy rolling, wrap in plastic and refrigerate for at least 1/2 hour.