Description
Southern comfort meets culinary magic in this irresistible Sweet Potato Pie, blending creamy golden filling with a buttery crust that whispers holiday traditions. Fragrant spices and silky sweet potato create a dessert you’ll savor with pure Southern charm and warm hospitality.
Ingredients
Scale
Main Sweet Potato Ingredients:
- 2 cups (450 g) mashed sweet potatoes
- 2 large eggs
Sweeteners:
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
Pie Crust Ingredients:
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (115 g) unsalted butter, chilled and diced
Additional Ingredients:
- ½ cup (120 ml) evaporated milk (or heavy cream)
- ¼ cup (60 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger (optional)
- 34 tablespoons ice water
Instructions
- Combine flour and salt in a spacious mixing vessel, ensuring even distribution of dry ingredients.
- Incorporate cold butter into the flour mixture, using fingertips or a pastry cutter to create a textured, crumbly consistency reminiscent of coarse breadcrumbs.
- Carefully introduce ice-cold water, adding small amounts while gently folding the dough until it begins to form a cohesive mass.
- Gently shape the fragile dough into a smooth, compact disk, taking care not to overwork the delicate mixture.
- Encase the dough completely in plastic wrap, sealing out any potential air pockets.
- Allow the wrapped dough to rest and chill in the refrigerator, giving the gluten time to relax and the butter to firm up, typically for a minimum of half an hour.
Notes
- Chilling the dough helps prevent shrinkage and creates a flakier, more tender crust that melts in your mouth.
- Handle the dough minimally to keep the butter cold and maintain those beautiful, delicate layers that make pie crust irresistible.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend, ensuring the same delicate texture and rich buttery flavor.
- Add a pinch of sugar to the crust for a subtle sweetness that complements the sweet potato filling perfectly, creating a more complex and balanced taste profile.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg