I've been planning to do a sweet potato pie for some time. I spent a lot of time googling recipes, but they all seemed to have some quirk, like: odd use of different fats (what's wrong with real butter?), condensed vs separated milk et.c. And not to mention 50 shades of pie crusts. I've baked a lot of pies, so I figured I might as well create my own recipe.
Well, here goes. It's easy to make, stays very true to this Southern classic, and tastes great.
Filling
Pie crust
Instructions
Pie crust
Filling
Serving suggestion
There you go, Sweet Potato Pie - Hank style!
Well, here goes. It's easy to make, stays very true to this Southern classic, and tastes great.
Filling
- 1.5 lb sweet potatoes (1 large or 2 small)
- 2 eggs
- 7 tbsp heavy cream
- 1.8 oz butter
- 1.8 oz brown sugar
- 0.5 tsp salt
- 1 tsp vanilla sugar
- 0.5 tsp cinnamon
- 0.5 tsp ground nutmeg (dried)
- 0.5 tsp ground ginger (dried)
Pie crust
- 1.3 cups wheat flour
- 4.4 oz butter
- 0.5 tsp salt
- 2 tbsp sugar
Instructions
- Bring the butter out to room temp an hour before cooking.
- Turn the oven on and set it to 175° C / 350° F.
- Peel and roughly cube (1.5-2") the sweet potatoes and boil in water in a pan until soft. This usually takes 15 minutes. Get rid of the water and rinse with cold water.
Pie crust
- Mix the pie crust ingredients in a bowl or food processor and work lightly until ingredients are well blended.
- Fill the pie plate with an evenly thick layer of the pie crust.
Filling
- Mix the ingredients for the filling in a bowl and blend or whisk until smooth.
- Fill the pie crust with the filling and bake in the oven for 40 minutes.
Serving suggestion
- Serve the pie with whipped cream with some sugar in it.
There you go, Sweet Potato Pie - Hank style!
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