A few years ago I heard a song on the radio. It was something about the South, Gone With the Wind and sweet potato pie. Since then I've been wanting to make this novelty. I found the recipe on allrecipes.com and adapted it to what we had in the kitchen. The crust I made from an amazing recipe book called Once Upon a Tart. This book has incredible recipes and beautiful pictures in it!!! When I made this I used a small food processor which is really helpful while making the crust. I used a tart pan as well, but you could use any pie pan. So without further ado... here's the Sweet Potato Pie recipe.
Ingredients for Crust:
2½ cups unbleached all-purpose flour (you can use regular all purpose if you'd like)
1 tsp sugar
1 tsp salt
1½ sticks cold unsalted butter (cut into 1/4-inch cubes)
5 tbsp solid vegetable shortening
A small glass of ice water
Directions:
1. Dump the flour, sugar, and salt into the bowl of a food processor fitted with a metal blade, and pulse a couple of times to make sure the salt is distributed evenly throughout the flour.
2. Add the butter and the shortening all at once, and pulse five to ten times, until the mixture forms little balls, like moist crumbs, and no chunks of butter or shortening remain. Pulse, not run, the food processor. The worst thing that could happen at this stage of the crust-making game would be for the flours and fats to come together completely into a paste.
3. Remove the blade from the food processor, and dump the crumbs into a big bowl. Sprinkle a tablespoon of ice water over the surface of the crumbs. Repeat with 3 more tablespoons of ice water.
4. Use your hands or a wooden spoon to bring the dough together. Add more water if you have to, 1 tablespoon at a time. The dough should be just past crumbly and just coming together. You don't want it to be so wet that it turns that sticky-white color.
5. Cut the dough in half, press each of the halves into a disk, and wrap the disks in plastic wrap. Refrigerate the dough for at least 30 minutes before rolling out.
2½ cups unbleached all-purpose flour (you can use regular all purpose if you'd like)
1 tsp sugar
1 tsp salt
1½ sticks cold unsalted butter (cut into 1/4-inch cubes)
5 tbsp solid vegetable shortening
A small glass of ice water
Directions:
1. Dump the flour, sugar, and salt into the bowl of a food processor fitted with a metal blade, and pulse a couple of times to make sure the salt is distributed evenly throughout the flour.
2. Add the butter and the shortening all at once, and pulse five to ten times, until the mixture forms little balls, like moist crumbs, and no chunks of butter or shortening remain. Pulse, not run, the food processor. The worst thing that could happen at this stage of the crust-making game would be for the flours and fats to come together completely into a paste.
3. Remove the blade from the food processor, and dump the crumbs into a big bowl. Sprinkle a tablespoon of ice water over the surface of the crumbs. Repeat with 3 more tablespoons of ice water.
4. Use your hands or a wooden spoon to bring the dough together. Add more water if you have to, 1 tablespoon at a time. The dough should be just past crumbly and just coming together. You don't want it to be so wet that it turns that sticky-white color.
5. Cut the dough in half, press each of the halves into a disk, and wrap the disks in plastic wrap. Refrigerate the dough for at least 30 minutes before rolling out.
Ingredients for Filling:
2-3 sweet potatoes
1/2 cup softened butter
3/4 cup brown sugar
1/2 cup butter milk
2 eggs
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla
Directions:
1. Poke holes in the sweet potatoes with a fork and place them in the oven at 400˚ for 1 hour or until the potatoes are soft. Let them cool a little and then remove the skin.
2. Break apart the sweet potatoes in a mixing bowl. Add the butter and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until the mixture is smooth. Pour filling into prepared pie crust.
3. Bake at 350˚ for 55-60 minutes, or until a knife inserted in the center comes out clean. The pie will puff up like a souffle, and will sink down as it cools.
the glorious pie in all of its... er, glory.
Have a wonderful Thanksgiving, friends!
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