Sweet Potato Pie

This delectable Sweet Potato Pie is always a welcome fall tradition with a tender flaky crust and the perfect balance of autumn spices.  I like to serve it with fresh whipped cream and a light dusting of cinnamon.  This sweet flavorful southern pie is a friend and family favorite and is always a hot commodity at holidays, family gatherings and potlucks.

Sweet potatoes are so incredibly delicious. Have you ever tried salsa on a baked sweet potato?  It is amazing!  My family just loves sweet potatoes. Have you tried any of my sweet potato recipes?  This recipe, Sweet Potato Casserole, Sweet Potato Salad, and Sweet Potato Fries are just a few of our favorite recipes.

This pie is made with an easy four ingredient buttery flaky crust and filled with sweet potatoes, butter, cream, brown sugar and a few pantry spices.  It is then baked to golden perfection. Get your forks ready for a tasty treat.

How to make Sweet Potato Pie

Start by cutting your chilled butter into small cubes.  Then combine with the flour and salt using a pastry blender to cut in the butter until very crumbly.  Now add  the chilled water a few tablespoons at a time mixing with a fork until the dough pulls together.  Finally cover and chill for at least 2 hours.

While the pie dough is chilling boil the sweet potatoes until soft.  Then gently peel their skins with your fingers.  Next using a handheld mixer combine the sweet potatoes with butter, brown sugar, eggs, cream, vanilla, cinnamon, ginger, nutmeg and cloves.

Now gently roll the piecrust out to a 12 inch circle on a lightly floured surface.  Then fold the piecrust or roll it around your rolling pin to move it to the pie plate.  Next gently tuck it into the pie pan, trim the edge about an an inch over the side, tuck it in along the edge and flute it.

Now spread the sweet potato mixture into the prepared pie crust.  Beat the egg and water together. Now brush the edges of the crust with the egg wash. Then bake for about 1 hour or until set. Finally cool for a couple of hours before slicing.

Recipe notes and helpful tips

• The pie dough can be made up to 3 days in advance.  Store disk shaped mounds in the fridge covered thoroughly with plastic wrap.
• There is no need to peel the sweet potatoes prior to boiling.  Once boiled the skins will easily peel right off.
• Always in a hurry?  Use a frozen ready made pie crust or even a Graham Cracker Crust.
• This delicious pie is even better the second day after all the flavors have co-mingled for a while.  So feel free to make it 1-2 days in advance.
• Just like pumpkin this pie needs to chill for several hours to cut well.
• Top with homemade whipped cream and very light dusting of cinnamon.
• Leftovers should be covered with wrap and stored in the refrigerator.

Perfect pie crust hints

•  Add just enough water until you form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
• Form into a disk and wrap with plastic wrap.  Chill for at least 1 hour but even longer is better.
• Be gentle when rolling out the crust working from the middle out and turning the dough as you go.
• When moving the piecrust gently fold it or roll it around the rolling pin.  Stretching it could cause it to contract when baked resulting in shrinking and sinking edges.
• After rolling out your pie dough let it rest in the refrigerator for about 20-25 minutes.

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