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Thanksgiving Dessert Recipe: Sweet Potato Pie

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Sweet Potato Pie is our go-to recipe at Thanksgiving and at Easter.  What I love about this recipe is that it is easy to make (only one bowl), and it’s delicious.

I shared this recipe with a Food Bank in North Carolina – the sweet potato capital of the US.  I made it for volunteers at a sweet potato sorting event and it was featured on their telethon.

If you want to make it even easier, buy a prepared rolled pie dough from the grocery store.

What is your go-to Thanksgiving dessert recipe?

Dessert - Sweet Potato PieIngredients:

For Crust:
1 1/4 cups all-purpose flour
1 1/2 tbsp white sugar
1 tsp salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1 tsp vanilla bean paste (or vanilla extract)
1 1/2 tbsp ice water
1 tsp fresh lemon juice (or white vinegar)
1 egg yolk

For Pie:
2 cups pureed sweet potatoes (see notes below)
1 cup white sugar
1 cup brown sugar
1 small box instant vanilla pudding
1 cup evaporated milk
3 eggs
1 tsp salt
1/4 cup softened butter
1 tsp cinnamon (or pumpkin pie spice)
2 tsp vanilla bean paste (or extract)

Directions:

Cut your butter, and place it in a bowl, and place the bowl in the freezer the night before you make your pie dough for the best results.

  1. Start making your dough by sifting sugar, flour and salt into a large bowl.
  2. Add butter to bowl, and with your hands or a pastry cutter, cut butter into flour until it resembles small peas.
  3. In a separate bowl, mix egg yolk, vanilla, water and vinegar and add to flour and butter.
  4. Using a wooden spoon, mix dough until it just starts to hold.
  5. Transfer to a lightly floured surface and knead until the dough JUST holds together.  You’ll see bits of butter, and it might look a little crumbly, but that is okay.
  6. Press the dough into a disc, and wrap in plastic wrap.  Place in the fridge for at least 30 minutes before rolling out.  (This will help the butter get nice and cold again, and allow the gluten to do its thing, and will make sure that when you bake it, the dough is nice and flaky).
  7. To make your pie, roast sweet potatoes in the oven at 400 degrees for 30-40 minutes.  Take them out, let them cool, and remove the skins. (You can do this the night before)
  8. Turn down oven to 375 degrees.
  9. Puree sweet potatoes in a food processor until smooth and lump free.
  10. Mix eggs, evaporated milk and sugars in a bowl with a whisk.
  11. Whisk in butter.  You’ll see pieces of butter now in the filling, but that’s okay.
  12. Whisk in vanilla pudding, salt and cinnamon
  13. Whisk in pureed sweet potatoes.
  14. Roll out pie dough on a lightly floured surface, and press into a pie plate.  Poke holes in the bottom with a fork, and place it in the freezer for 10 minutes.
  15. Pour pie filling into prepared pie dough and bake for 50-60 minutes or until set and firm in the middle.
  16. Let cool to room temperature and serve with whipped cream.

Lindsie lives in Denver with her two-year-old son, Anthony, and her husband D.J.  She writes for her blog Mom’s Bistro (www.momsbistro.net), where she creates and shares recipes, basic cooking techniques and shares menu plans.  Lindsie is extremely passionate about fighting hunger and her spare time, she works with her local food banks to make sure that no one goes hungry.  Join Lindsie in her voyage to embrace life, motherhood and live sustainably.

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Comments
  • comment avatar Amber Johnson November 9, 2013

    This looks unbelievable. I’m a huge pumpkin fan and love sweet potato pie but have never made it. I’m thinking I need to change that…pronto. Thanks for the recipe!

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