Sweet Potato Pie
This silky-smooth Sweet Potato Pie is the ultimate holiday showstopper. By roasting the sweet potatoes instead of boiling them, we lock in a deep, caramelized flavor that pairs perfectly with our signature buttery, flaky parbaked crust.
Ingredients
1 1/2 cups all-purpose flour
1 tsp granulated sugar
1/2 tsp kosher salt
10 Tbsp cold unsalted butter, cubed
3 to 4 Tbsp ice water
2 large sweet potatoes (14 oz each)
1/2 cup packed light brown sugar
6 Tbsp unsalted butter, softened
2 large eggs
3/4 cup heavy whipping cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1/4 tsp ground ginger
Sweetened whipped cream for serving
Instructions
1. Pulse flour, sugar, and salt in food processor. Pulse in cold butter until pea-sized.
2. Drizzle ice water until dough clumps. Wrap in plastic and chill 1 hour.
3. Roll dough to 12 inches, fit to pie plate, and parbake with weights at 425°F for 15 mins.
4. Roast pricked sweet potatoes at 425°F for 1 hour until soft. Peel and puree.
5. Combine puree with sugar, butter, eggs, cream, and spices. Process until smooth.
6. Pour filling into crust and bake at 350°F for 40-50 minutes until center is slightly wobbly.
7. Cool 2 hours before serving with whipped cream.
Notes
Ensure butter is ice cold for the crust.
Do not skip the parbaking step to avoid a soggy bottom.
Roasting the potatoes provides a better texture than boiling.
Find it online: https://sweetcraftrecipes.com/sweet-potato-pie/