Sweet Potato Pie
photo by Rita1652
- Ready In:
- 1hr 5mins
1 9 inch pie
- For the crust mix flour, sugar, allspice and salt. Work in butter until mixture resembles coarse crumbs.
- Add 1 tbs of ice-water at a time and work into dry ingredients using a fork. Push aside moistened dough and continue moistening flour mixture until all mixture is moistened (depending on your flour you will need more or less of the water). Form into a ball and roll out on a slightly floured surface into a circle of 12 inch in diameter. Transfer to a 9 inch pie dish.
- For the filling stir together all ingredients and pour into pie dish.
- Bake for 40 minutes in the preheated oven at 375°F.
Questions & Replies
Got a question? Share it with the community!
This pie is really good. I served it with whipped cream. I used canned sweet potatoes (1 1/2 regular sized cans drained and mashed). I used almost 7 tablespoons water for the crust. Breaking down the grams, I used 1/4 and a half of 1/4 cups sugar. I meant to use a little less than 1 cup sour cream, but used a full cup instead. (I was afraid my using too much might make it soggy, but it did not.) I also used my food processor to make the pie crust. I have not always been successful with making pie crusts, but this came out really nice and flaky. I like the allspice in the crust. I'll be using this pie crust recipe for other pies as well. I also covered the edge of the crust with tinfoil before baking. Doing it that way I find I don't break the edge like I always did if putting it on after it has baked awhile. I took it off about 15 minutes before it was done. I made this for Veggie Swap. Thank you for contributing this recipe.
VERY, VERY NICE PIE, & that comes from soneone who absolutely loves pies! Over here in the USA when a recipe calls for sweet potatoes, I ALWAYS use what are called yams (the darker orange, more moist sweet potato) & usually don't peel them! However, for this pie I did get out & use my veggie peeler! This recipe makes for a very flakey, very nice crust, & the filling is WONDERFUL TASTING, what with the combo of yam & sour cream AND cinnamon! I'll certainly be keeping this recipe around! Thanks for sharing it! [Tagged, made & reviewed as a partial 'Thank You' to the chef who adopted me during the current PAC]