A smooth and silky sweet potato pie
This sweet potato pie recipe is straight from the Kitchen of Edith Spain. My Grandma was such a big part of my life, and her cooking and baking has greatly influenced this blog. I love that my mom still had her original sweet potato pie recipe that I can now share with all of you.
This sweet potato pie is like velvet. It is creamy and smooth and sweet and delicious. Aside from the pie crust, which I do think is pretty easy, the filling for this pie is so simple.
Boiled sweet potatoes mixed with butter, sugar, and evaporated milk; spiced with cinnamon and nutmeg.
Yum. And if you have leftover pie filling, put it in a baking dish and bake it according to the instructions below. It becomes this amazing sweet potato soufflé is wonderful for breakfast the next morning. Trust me!
I am also introducing a new pie crust with this recipe. This crust is an all butter crust that includes an egg and white distilled vinegar. It is an enriched pie dough that has a bit more structure due to the addition of the egg. I wanted something that was going to be able to stand up to the wet sweet potato pie filling, but is just as flakey and buttery as the pie dough I use for my Apple and Peach pie.
🏷 Time: 4 hours (1 hour active)
🏷 Serves 24 people, makes 2 pies
3c AP Flour
1.5c Butter, cubed
1TBSP Distilled White Vinegar
2TBSP Cold Water
Sweet Potato Filling
6 Sweet Potatoes
3/4c Butter, room temperature
Pinch of Salt
2 Eggs, room temperature
1c Evaporated Milk
Cut butter into 1/4 inch cubes and place in refrigerator
Add egg to a small bowl and lightly beat it
Add flour, salt, and sugar to a food processor and pulse 2 to 3 times to combine all ingredients
Add butter to food processor and pulse until mixture looks like sand. There shouldn't be an large chunks of butter or flour
Add lightly beaten egg, vinegar, and cold water. Process until a dough ball begins to form and pulls away from the side of the processor
Wrap dough in plastic wrap and refrigerate for 30 minutes to 2 hours
Boil whole sweet potatoes with the skins on until soft, about 45 minutes.
If you have an instant pot: - Fill the bowl insert with 1 cup of water - Place whole sweet potatoes on trivet - Cook under high pressure for 15 minutes - Naturally release the pressure, and remove sweet potatoes
Place sweet potatoes in an ice bath. Once cool remove the skins
In the base of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy
On low speed, add eggs to the butter mixture one at a time, fully incorporating after each addition
Add salt, cinnamon, nutmeg, and vanilla, and mix until fully incorporated. Set aside
In a blender, add sweet potatoes and evaporated milk. Blend until smooth
Fold the sweet potatoes in with the butter mixture until mixture is consistent
Preheat oven to 450°F
Pull pie dough out of refrigerator and cut in half
Roll out the first half to 1/6in thickness, and large enough to hang over your pie dish. If you are making two pies, roll out the second half of dough and cover the next pie dish
Press the pie dough into the pie dish - You will want to make sure the pie dough fully gets into the corners of the pie dish. Leave the overhang, we will cut it after we fill it
Pour sweet potato mixture into each pie dish and smooth the top with a knife or an icing spatula
Trim the excess pie dough using a knife. At this point you can either crimp the edges or leave as is
Bake for 10 minutes at 450°F
Reduce heat to 325°F and bake for an additional 45 minutes
The pie is done when there is only a slight jiggle in the middle
Allow to cool completely before cutting and serving