| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 40 min |
| Inactive: | 20 min |
| Cook: | 1 hr 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 sweet potatoes
- 1 1/3 cups granulated sugar
- 4 ounces (1 stick) butter, softened and cut into 4 pieces
- 3 large eggs
- 1/2 cup canned sweetened condensed milk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon vanilla extract, optional
- 1 (9-inch) unbaked pie crust, recipe follows
- Maple flavored whipped cream, recipe follows
- 1 cup heavy cream
- 1 teaspoon sugar
- 4 teaspoons pure maple syrup
- 1 1/2 cups all-purpose flour, unbleached
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup (1 stick) very cold unsalted butter, cut into small cubes
- 1/4 cup ice water (slightly more may be needed)
Instructions
- Pierce sweet potatoes with fork and wrap in foil. Bake in jacket until soft (about 45 minutes) at 425 degrees F. When cool enough to handle, peel potatoes and slice crosswise to prevent strings.
- Reduce oven heat to 375 degrees F.
- Mash potatoes then add sugar, butter, eggs, condensed milk, and spices, including vanilla extract, if desired. Stir ingredients together then beat until well mixed, and pour into a 9-inch pie shell. Bake in the middle rack until brown and center of pie is set, about 50 minutes.
- Whip all ingredients until stiff. Garnish pie with whipped cream.;
- Combine the flour, salt and sugar in the work bowl of a food processor. Using the steel blade, mix ingredients for 1 to 2 seconds. Add the butter and cut into the dry ingredients by turning the food processor on and off in quick pulsing motions until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the mixture and again turn the processor off and on in quick pulses until the mixture begins to hold together in a mass. The dough should be crumbly but not too dry. If it is too dry, add more ice water, 1 tablespoon at a time.
- Note: If you are making this recipe by hand (without a food processor) ? combine flour, salt and sugar in a bowl and mix well. Use your fingertips, or a pastry blender, and cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the dough and combine with your fingertips or a fork until the dough has just begun to hold together. If the dough is too crumbly, add more ice water, 1-tablespoon at a time.
- Place dough onto a sheet of waxed paper and form into a ball. Flatten the dough into a disk then wrap the dough with the waxed paper and refrigerate for about 1 hour.
- Once chilled, place dough onto a lightly floured surface. Sprinkle the top with a bit of flour and also dust the rolling pin with flour to avoid sticking. Roll out dough from the center, toward the edges. After each time the dough is rolled, lift and give it a quarter turn, using more flour as needed. Carefully roll out dough into a 12-inch circle. Gently transfer the dough into a 9-inch pie pan, pressing dough lightly into sides and bottom of pan, using fingertips. Allow for a 1-inch overhang around perimeter, trimming excess as needed. Fold overhang back into sides of pie pan to minimize shrinkage. As a finishing touch, gently crimp edges all around. Prick bottom of shell with a fork and chill for at least 20 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 520 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 1 g |
| Sugar | 39 g |
| Protein | 6 g |
| Cholesterol | 142 mg |
| Sodium | 184 mg |
Reviews
Yes , I made this pie and doubled it. I bought the frozen crusts. I also washed my sweet potatoes and boiled the before peeling. When they where fork soft left them on a cooling rack to cool enough to handle. Great pies. Easy
What a worthless recipe. Every ingredient has a given amount except the single largest one, the sweet potatoes themselves. How much mass is there in two potatoes?
It was as good as my Grandmother’s Southern recipe.. My husband stole the whole pie. A must to try…. trick is to find good sweet potatoes… and bake till the sweet pot. are nice and soft.. and let them sit until cool to the touch.. this allows the sugars to stay in the potatoes and develop a good favor. Don’t rush it…
i personally love this recipe!! I have used it for the past 3 years and everyone loves this better than any other recipe. I have no bad remarks at all. Its easy to follow, except i microwave my sweet potatoes to save time. I also skip the whip topping, its not needed!!! thanks
I’ve been making this sweet potato pie for the past three years and my family loves it thank you for this wonderful recipe .
This sweet potato pie is absolutely delicious! My entire family including my inlaws crave this pie every holiday.
I made this for the first time for a family Thanksgiving and everyone loved it. This is better that pumpkin pie any day and I’ll be making it again this year!
Have made this for two Thanksgivings, Christmas and work gatherings and everyone loves it! I use an immersion blender to ensure that the batter is smooth. So yummy!
This recipe was so easy to make! I left out the cloves and added a bit more cinnamon and nutmeg and a little less sugar. It turned out great!! My husband loved it!!!!!
How many LB is 2 sweet potatoes can someone please help. Thanks