Course: Holidays
Cuisine: Southern
Yield: 8 Servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Author: The Southern Spice Rack
Ingredients
· 1 pound peeled and chopped sweet potatoes
· 2 eggs
· ½ cup evaporated milk
· 1 teaspoon vanilla extract
· 1 teaspoon ground cinnamon
· ½ teaspoon ground nutmeg
· 1 cup white sugar
· 8 tablespoons softened butter
· For the crust:
· 1 ½ cup all-purpose flour
· ½ teaspoon salt
· ¼ cup diced cold salted butter
· ¼ cup shortening
· 1 teaspoon vanilla extract
· 2 tablespoons sugar
· 1 ½ tablespoons ice cold water
Instructions
Sift 1 ¼ cups of all-purpose flour into a large mixing bowl.
Add in the cold butter, shortening, 2 tablespoons of sugar, 1 teaspoon of salt, and 1 teaspoon of vanilla extract. Using a fork mix the ingredients together until a ball of dough forms. Wrap the dough in plastic wrap and refrigerate.
In a medium sized pot add your sweet potatoes and cover with water. Bring the water to a boil and cook potatoes until they are fork tender but not mushy. Once finished drain the water and let potatoes cool.
In a large bowl mash the potatoes until they are creamy and have almost no lumps. Add in the cinnamon, ground nutmeg, ground ginger, and 1 cup of white sugar. Mix until well incorporated.
Add eggs, evaporated milk, 1 teaspoon vanilla extract, and 8 tablespoons of softened butter. Whisk till well combined and airy, about 4 minutes.
Remove your dough from the refrigerator and roll out to fix your 9-inch pie crust.
Pre-bake the pie shell for 8 minutes at 325℉. Remove the shell from the oven and turn the temperature up to 350℉.
Add the sweet potato filling to the pie shell and ensure filling is evenly spread out.
Bake for 45 – 50 minutes.
Let the pie cool to room temperature before serving.