Sweet Potato Pie

Who says it’s just for Thanksgiving? Sweet potato pie can be enjoyed year-round. This is my first time ever baking one, and as the saying goes, it was easy as pie. Here’s how I made mine:

Crust:

• 2 cups all-purpose flour
• 1 stick cold unsalted butter (cubed)
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tbsp. ice water

Filling:

• 2 cups mashed sweet potatoes
• 14 oz sweetened condensed milk
• 1tbsp butter
• 1 tbsp cornstarch
• 1 egg
• 1 tsp cinnamon
• ½ tsp nutmeg

Instructions:

1. Place flour, salt, and sugar in a large bowl and mix.
2. Add the butter and use fingertips to rub flour into butter until mixture resembles bread crumbs. (A food processor may also be used).
3. Add ice water one tablespoon at a time and mix until the dough begins to form a ball.
4. Place on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for about half an hour.
5. Roll dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
6. Fold the dough in half, place in a pie pan, and unfold to fit the pan, trim off any excess and design with fingertips or fork.
7. Refrigerate pie crust until filling is ready
8. Combine all of the ingredients for the filling in a saucepan over medium heat for about 5 minutes.
9. Pour filling into pie shell and bake for about an hour or until center is set.
10. Allow to cool before serving.