If you like Sweet Potato Pie you usually aren’t a Pumpkin Pie fan. If you are a fan of Pumpkin Pie you usually don’t like Sweet Potato Pie. Seeing as I am an equal opportunity dessert lover, I am a fan of both pumpkin and sweet potato pie. While I have stated that I love anything Pumpkin, I do also love anything sweet potato. Pumpkin Pie goes with Cool Whip and Sweet Potato Pie with vanilla ice cream!
The best sweet potato pie I have ever had was in Sacramento, California. Gloria, who cooks the best in everything she makes, whipped up the simplest looking pie. I was reluctant to eat it but did out of courtesy…OMGoodness! That is one of the best eating days of my life. The pie was out of this world. And although I never got the recipe I have tried to recreate it many times. This is as close as I have come…although not perfect.
Delicious Rating: I remember Gloria baked her potatoes but this recipe calls for boiling. Next time I will try the other way. It is a good pie. I use a 9-inch deep dish pan and the filling was just perfect. The crust is an easy no-knead-no-roll pie crust. Easy recipes are my thing of course! I will keep this pie recipe on hand for future use. I am submitting this to Cook.Eat.Delicious-Desserts! this month hosted by ChezCayenne.blogspot.com!
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Sweet Potato Pie
Author: CookEatDelicious.com
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Yields: 8 generous slices
- Crust: 1½ cups flour
- 1 tsp salt
- 2 tbsp sugar
- ½ tsp baking powder
- 6 tbsp cold butter, grated
- ¼ cup vegetable oil
- 2 tbsp milk
- Filling: 2 large sweet potatoes
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup milk
- 2 eggs
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Combine flour, salt, baking powder, and sugar in a large bowl.
- Add in grated butter and work into the flour mixture with your fingers until it resembles a coarse sand.
- Add in milk and oil.
- With a fork or pastry blender, combine flour mixture with liquid until all is incorporated.
- Place in a 9-inch pie pan and evenly press dough in pan.
- Freeze crust while you prepare the filling.
- Boil sweet potatoes in skin for 45 minutes or until cooked through.
- Preheat oven to 350 F.
- Remove skin and put potato meat in a large bowl.
- With a mixer, combine the sugars, milk, eggs, nutmeg, cinnamon, and vanilla to potatoes.
- Beat until smooth.
- Pour into pie crust and bake for 1 hour or until knife inserted comes out clean.
2.2.6
Doesn’t shredded butter look pretty?
I know this is an odd way to make pie crust but it works and tastes delicious for a filled pie like this.
Delicious!