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:
- Place flour, salt, and sugar in a large bowl and mix.
- Add the butter and use fingertips to rub flour into butter until mixture resembles bread crumbs. (A food processor may also be used).
- Add ice water one tablespoon at a time and mix until the dough begins to form a ball.
- Place on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for about half an hour.
- 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.
- 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.
- Refrigerate pie crust until filling is ready
- Combine all of the ingredients for the filling in a saucepan over medium heat for about 5 minutes.
- Pour filling into pie shell and bake for about an hour or until center is set.
- Allow to cool before serving.
