Sweet Potato Pie
User Reviews
4.5
54 reviews
Excellent
Sweet Potato Pie
Report
This Sweet Potato Pie recipe is subtly spiced, has a layer of brown sugar baked onto the crust, and gets a little kick from bourbon.
Share:
Ingredients
For the Pie Crust
- 1¼ cups all-purpose flour, divided
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into ¼-inch slices
- ¼ cup chilled solid vegetable shortening, cut into 2 pieces
- 2 tablespoons vodka cold
- 2 tablespoons ice water
For the Sweet Potato Filling
- 2 pounds sweet potatoes
- 2 tablespoons unsalted butter softened
- 3 eggs
- 2 egg yolks
- 1 cup granulated sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons bourbon
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- ⅔ cup whole milk
- ¼ cup packed dark brown sugar
Instructions
- Make the Pie Crust: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.
- Roll out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Wrap with plastic and refrigerate at least 2 hours and up to one day in advance.
- Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees.
- Blind-Bake Pie Crust: Adjust oven rack to lower-middle position and preheat to 350 degrees F. Remove the chilled pie shell from the refrigerator and line with a large sheet of aluminum foil, pressing it so it conforms to the pie plate, and over the edges of the pie. Fill the whole way to the top with white granulated sugar, then transfer the pie plate to a rimmed half sheet pan and bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling. Adjust oven rack to center position.
- Make the Sweet Potato Filling: Prick sweet potatoes several times with fork and microwave for 5 minutes; turn each potato over and continue to cook until tender, but not mushy, about 5 minutes longer. Cool 10 minutes.
- Halve each potato, and scoop the flesh into a medium bowl (discard skin); you should have about 2 cups of cooked sweet potato. While the potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
- In a separate medium bowl, whisk together eggs, yolks, sugar, nutmeg, and salt; stir in bourbon, molasses, and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
- Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. Transfer pie to wire rack; cool to room temperature, about 2 hours, then serve.
Notes
- Nutritional values are based on one of 10 servings
- I use and recommend this pie plate.
- You can substitute your favorite pie crust recipe (or store-bought, if you must) for the one listed below.
- While cooking the sweet potatoes in the microwave is quick, you can also cook them in the oven if you prefer (400 degrees F for 40 to 50 minutes).
- You can decrease or omit the bourbon entirely.
- I recommend my homemade whipped cream recipe for topping this pie.
- You can prepare this pie a day in advance and keep it out at room temperature. Once cooled completely, cover loosely with foil.
- If making more than a day in advance (or if you have leftovers), cover the pie with plastic wrap and refrigerate for up to 4 days.
- You can freeze the whole pie - allow to cool completely, then wrap the pie tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight, then serve cold, at room temperature, or place in a 300-degree oven for 20 to 30 minutes to warm, if desired.
- To freeze leftover slices, simply wrap each one individually in plastic wrap, place in a freezer-safe ziploc bag or airtight container and place in the freezer for up to 2 month. Follow the thawing/serving/reheating instructions for a whole pie, above.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
113mg
(38%)
Sodium
256mg
(11%)
Potassium
402mg
(11%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
13300IU
(266%)
Vitamin C
2.1mg
(2%)
Calcium
71mg
(7%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 113mg | 38% |
| Sodium | 256mg | 11% |
| Potassium | 402mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 13300IU | 266% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
54 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato Pie Eggless | How to make healthy sweet potato pie wheat tarts without egg
American, International
0.0
(0 reviews)
