Sweet Potato Pie
A classic Southern dessert featuring smooth, spiced sweet potato filling in a flaky homemade crust. This rich and creamy pie combines mashed red-skinned sweet potatoes with brown sugar, warm spices, and a buttery pastry crust.
Ingredients
- •1⅓ cups all purpose flour
- •1 tablespoon sugar
- •½ teaspoon salt
- •6 tablespoons chilled unsalted butter
- •2 tablespoons chilled solid vegetable shortening
- •3 tablespoons ice water
- •2 large red-skinned sweet potatoes
- •1 cup golden brown sugar
- •1 cup whipping cream
- •3 large eggs
- •1 teaspoon vanilla extract
- •¾ teaspoon ground cinnamon
- •¼ teaspoon ground mace
- •¼ teaspoon salt
- •1 large egg white
- •beaten to blend
Cooking Instructions
- 1.
Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.
35 min
- 2.
Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.)
15 min
- 3.
Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
20 min
- 4.
Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.
15 min
- 5.
Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)
45 min
