It's that fantastic day again...Friday Pie Day! Earlier this month I re-instated my favorite un-official bi-weekly holiday with a class...
It's that fantastic day again...Friday Pie Day! Earlier this month I re-instated my favorite un-official bi-weekly holiday with a classic apple pie, perfect for the season. This week I decided to give sweet potato pie a try. I've actually never tried it and I love this recipe!
It does remind me of a pumpkin pie with the custard-like filling but the texture is a little different and the spice profile is more complex than a typical pumpkin pie. This pie would be a great addition to Thanksgiving if you want to add something a little different this year.
What should my next pie be? I'm thinking maybe something in the plum department...
Sweet Potato Pie
Ingredients for the Crust
1/2 cup cold unsalted butter, cubed
1 1/2 cups AP flour
2 tsp. granulated sugar
1/2 tsp. kosher salt
1/3 cup cold buttermilk
Ingredients for the Filling
2 large sweet potatoes (need about 2 cups mashed)
3/4 cup light brown sugar
1 1/4 tsp. ground coriander
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 cup unsalted butter
10 oz evaporated milk
1/3 cup granulated sugar
3 large eggs
2 tbsp. vanilla extract
Instructions
Preheat the oven to 350, scrub the potatoes well and pierce them all over with a fork. Place them in the oven, directly on the rack, to bake until tender (about an hour, maybe more if your potatoes are bigger). When done, remove from oven, split open and let cool. Once cool enough to handle, scoop out the flesh of the potatoes and mash with a fork, set aside.
Whisk together flour, sugar and salt in a large bowl to make the crust. Add in the cold, cubed butter and work it into the flour mixture (use a fork or your fingers). Create a well in the middle of the flour mixture and pour in the cold buttermilk. Use a fork to gently bring the dough together, try to moisten all the flour bits and add more buttermilk if you do need it, but it shouldn't be a really wet dough, more of the shaggy kind.
Dump the dough out on a well-floured surface and knead it into a disk before wrapping in plastic and refrigerating it for about 1 hour and no longer than 3.
Roll out the pie crust to about 12" diameter and about 1/8" thick before transferring to a 9" pie pan. Gently let it settle into the pan and trim the edges, folding them under and crimping with your fingers or a fork. Cover with plastic and refrigerate again for 30 minutes to an hour.
Make the filling by transferring the mashed potatoes to a saucepan (large-ish), the brown sugar, all of the spices, salt, butter and half of the evaporated milk. Whisk together well to incorporate and cook on low, simmering for about 5 minutes.
You want this mixture to be as smooth as possible, I used an immersion blender (my favorite tool!) and it worked perfectly, but you could also carefully transfer it to a standing blender and then return it to the pot once it is smooth. Be sure to remove the pot from the heat before using the immersion blender!
In a separate bowl, whisk together the remaining evaporated milk, granulated sugar, eggs and vanilla. Whisk to combine well and add it into the warm sweet potato mixture, stirring well to combine. Make sure there are no lumps, using the immersion blender again if you need to.
Pour the filling into the prepared crust, place on a baking sheet and bake for 10 minutes at 375 degrees, then reduce the heat to 325 and bake until completely cooked - about 45-50 more minutes. You want a kind of structured jiggle to the center of the pie, like a custard, not a wavy one like a liquid once it is done.
Let it cool to room temperature on a cooling rack and serve, or serve it cold. This pie works well warm or chilled.
Adapted from Joy The Baker
Printable Recipe
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