Description
There’s nothing quite like the comforting, nostalgic flavor of Grandma’s Old Fashioned Sweet Potato Pie. Warm spices and creamy filling wrapped in a flaky crust make this dish a true classic.
Ingredients:
– 2 1⁄2 cups all-purpose flour
– 1 1⁄4 teaspoon kosher salt
– 8 tablespoons unsalted butter (cold and cubed)
– 1/2 cup leaf lard or vegetable shortening (chilled)
– 1/2 cup ice water
– 6 medium sweet potatoes (3.5 cups mashed)
– 1 stick unsalted butter (softened)
– 1 cup light brown sugar (packed)
– 2 large eggs (room temperature)
– 1 tablespoon vanilla extract
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon ground cloves
– 1/2 teaspoon kosher salt
– 3/4 cup evaporated milk
– Whipped cream (for serving)
Directions:
1. First up, let’s get that pie crust going! In a bowl, whisk together the flour and kosher salt. Cut in your cold, cubed butter until it resembles coarse crumbs, then mix in the chilled shortening. Gradually add the ice water, mixing until a dough forms. Roll out the dough and press it into your favorite pie dish. You’ve got this!
2. Preheat your oven to a cozy 350°F (175°C). While that heats up, boil your sweet potatoes until they’re tender enough to mash.
3. In a large mixing bowl, blend the mashed sweet potatoes with the softened butter, packed brown sugar, eggs, vanilla, and all those wonderful spices until smooth. Stir in the evaporated milk until everything is fully combined.
4. Pour this heavenly filling into your prepared pie crust. Bake it for about 50-60 minutes or until it’s set and gives you that inviting aroma.
5. Let it cool slightly before serving. Don’t forget a generous dollop of whipped cream on top!
Enjoy this slice of nostalgic heaven!
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Step-by-Step Guide
1. Make the Crust: In a large bowl, whisk 2 1⁄2 cups flour and 1 1⁄4 tsp salt. Using a pastry cutter or two forks, cut in the cold, cubed butter and chilled shortening until the mixture resembles coarse peas. Sprinkle in ice water, one tablespoon at a time, mixing with a fork until the dough just holds together when pinched. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare Filling: Preheat oven to 350°F (175°C). Peel and cube sweet potatoes. Boil until fork-tender, about 15-20 minutes. Drain well and mash until completely smooth. Let cool slightly.
3. Combine: In a large bowl, beat the softened butter and brown sugar until creamy. Beat in eggs one at a time, then vanilla. Add the mashed sweet potatoes and spices (cinnamon, ginger, nutmeg, cloves, salt), mixing thoroughly. Gradually stir in evaporated milk until the filling is silky.
4. Assemble & Bake: On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim and crimp edges. Pour in filling. Bake on the center rack for 50-60 minutes. The pie is done when the edges are set and the center has a slight jiggle.
5. Cool: Let the pie cool completely on a wire rack (at least 3-4 hours) to allow the filling to set fully before slicing.
Serving Suggestions
Serve each slice at room temperature or slightly warmed. Top with a generous dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a decadent twist, drizzle with a homemade bourbon caramel sauce or sprinkle with toasted pecans.
How-to Summary
Create a flaky, chilled pie crust. Boil and mash sweet potatoes until smooth. Blend with butter, brown sugar, eggs, spices, and evaporated milk for the filling. Pour into the crust and bake at 350°F for 50-60 minutes until set. Cool completely before serving with whipped cream.
Frequently Asked Questions
Can I use canned sweet potatoes? Yes, but drain them well. For best flavor, use 2 (15-oz) cans of pure sweet potato puree, not pie filling. The texture and taste of fresh are superior.
How do I prevent a soggy bottom crust? Ensure your filling is not too warm when pouring it in. Placing the pie plate on a preheated baking sheet in the oven can also help crisp the bottom.
Can I make this pie ahead of time? Absolutely. Bake and cool the pie completely, then cover and refrigerate for up to 2 days. Serve chilled or let it come to room temperature.
Why did my pie crack? Overbaking is the most common cause. The pie is done when the center is still slightly wobbly; it will set as it cools. Also, avoid over-mixing the filling once the eggs are added.
Can I freeze sweet potato pie? Yes. Wrap the cooled, baked pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Using warm ingredients for the crust, which melts the fat and leads to a tough crust.
- Not letting the mashed sweet potatoes cool before adding eggs, which can cause them to curdle.
- Overbaking the pie, resulting in a dry, cracked filling.
- Skipping the complete cooling time, causing the filling to be runny when sliced.
- Packing the brown sugar too loosely or too tightly, which alters the sweetness and moisture.
Conclusion
This Old Fashioned Sweet Potato Pie is more than a dessert; it’s a cherished tradition. By following these detailed steps and tips, you can recreate that perfect balance of creamy, spiced filling and flaky crust. Patience in preparation and cooling is the final, secret ingredient. Share this timeless treat and create new memories around every slice.