How to Make Sweet Potato Pie
- cook TIME 1 hr 15 mins
- prep TIME 5 mins
- total TIME 9 hr 20 mins
- INACTIVE TIME 8 hr
Ingredients (17)
- 25 oz sweet potato cubed
- 3/4 cup all-purpose flour
- 2 tbsp vegetable shortening
- 1 tbsp cornstarch
- 1/4 tsp baking powder
- 1/4 cup ice water
- 1 medium egg
- 2 large egg yolks
- 1 tbsp unsalted butter room temperature
- 3/4 cup whole milk
- 4 tbsp heavy cream
- 1/4 tsp salt
- 1 oz white sugar
- 1/4 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
INSTRUCTIONS
Add 25 oz sweet potato chunks to a big bowl and steam them for 20 minutes or until fork-tender.
In the same bowl, add 3/4 cup of whole milk. Use a stick blender to blend the sweet potato chunks with milk until silky smooth. Set aside to cool.
Prepare the crust: In another bowl, add 3/4 cup all-purpose flour, 2 tbsp vegetable shortening, 1 tbsp cornstarch, 1/4 tsp baking powder, and 1/4 cup ice water. Mix well. Knead the dough until finely cooperated. (The dough should be non-sticky)
Roll the dough out (2 mm thin) into a circle large enough to cover your pie dish.
Transfer the sheet of dough onto the pie dish and gently press it down. With a fork, poke small holes at the bottom of the crust prior to baking to keep the pie from bubbling up.
Preheat the oven to 350°F for 5 minutes. Bake the crust for 7 minutes.
Prepare the filling: In a bowl, add 4 tbsp heavy cream, 1 tbsp unsalted butter, 1 medium egg, 2 large egg yolks, 1/4 tsp salt, 1 oz white sugar, 1/4 tsp ground ginger, 1 tsp cinnamon, 1/8 tsp nutmeg, and 1/8 tsp cloves. Vigorously whisk until all the ingredients blend.
Take the crust out of the oven. Gently pour in the filling. Bake the pie at 350°F for 40 minutes.
Remove the pie from the oven and let it cool down completely. Place it in the fridge for 8 hours or overnight.
Serve.
