I have a relationship with this pie. That’s normal, right?
The smell of this pie takes me back to the days six year old me would run screaming through our lime green, hallway shaped kitchen in anticipation of pie and ice cream and the imminent holiday festivities such a dessert suggested.
My Dad has been making this pie, with more cinnamon, with less coriander, with two eggs, with four eggs, with all sorts of variations, for… oh, just my entire life.
Believe it or not, it’s hard to write about something you’re so close to. Two things here are strange. One… I’m so close to a pie. Two… I’m having trouble writing about dessert! Oooh Lordy.
Here’s what I want you to know about this Sweet Potato Pie. Excuse me while I stumble through this.
This pie is made with orange fleshed sweet potatoes. Maybe you call them yams. Maybe you call them sweet potatoes. The difference continues to perplex and bore me.
If you’re wondering what heaven might smell like, whip this pie up, throw it in the oven, wait 20 minutes then take a deep breath somewhere near the oven. There. Heaven. Coriander, nutmeg, cinnamon and brown sugar heaven.
This pie can be made with my Easy No-Roll Pie Crust. You win. I win. Pillsbury pre-made pie crust loses. It’s better this way. Trust me.
Sweet Potato Pie. It’s beauty. It’s love. If you think I’m exaggerating… then we’re obviously not friends.
This is a gorgeous holiday pie. Sweet Potato Pie is a really lovely alternative to Pumpkin Pie. The flavors are full and warm and inviting, everything you would want from a Autumn pie.
Can I say enough good things about this pie? No.
Maybe you’re not a pie baker. That’s ok. Become one now. If you take the time to make this pie, it won’t let you down. The love shines through, promise.
Dad’s Perfect Sweet Potato Pie
makes one 9-inch (you’ll have extra filling) or 10-inch pie
Note- the No Roll Pie Crust is only made for a 9-inch pie pan
2 cups mashed cooked sweet potatoes
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, melted
2- 5oz cans evaporated milk (1 1/4 cups evaporated milk)
3 large eggs
1 Tablespoon vanilla
Boil two medium sweet potatoes in their jackets in a covered pot over moderate flame, until sweet potatoes are very soft and tender.
Test with a thin sharp knife. If there is any resistence, boil longer. Knife should penetrate the sweet potatoes fast and smoothly. Remove potatoes from the water and allow to cool on a plate or wire rack.
When cool enough to handle, peel potatoes, cut into chunks and place in a large bowl. Mash potatoes thoroughly with a potato masher. There should be NO lumps.
Measure 2 cups and put in a medium sized pot with the packed brown sugar, all of the spices, salt, the 1/2 stick butter, and one 5 oz can of evaporated milk. Cook on low flame for about 5 minutes, whipping with a wire whisk until butter and brown sugar are melted down and mixture is well blended, smooth and starts to bubble. Remove from fire and let cool in pot.
In a medium sized bowl, beat the three eggs with a fork. Add the second 5oz can of evaporated milk, granulated sugar and vanilla to the eggs and continue beating until creamy. Pour the cooled sweet potato mixture from pot into a large bowl. Stir in the egg mixture. Blend thoroughly with a whisk and refrigerate mixture overnight or use immediately.
makes one 9-inch pie shell
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 Tablespoons sugar
1/8 teaspoon baking powder
1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater
1/4 cup vegetable oil (I used almond oil)
1 Tablespoon cream cheese, at room temperature
2 Tablespoons cold milk
In a medium sized bowl combine flour, salt, baking powder and sugar. Whisk together.
Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese. With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they’
re in well incorporated into the flour. Some butter bits will be tiny, other the size of small peddles. The dough may even begin to some together in a rough, sandy kind of way.
Combine the milk and oil. Whisk together. Add all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations. You can’
t fight that.
Place the prepared crust in the freezer while you preheat the oven.
When the oven is preheated, remove the crust from the freezer and add the sweet potato filling until almost full. I used a 9-inch pie shell and had a bit of extra filling.
Heat oven 450 degrees with a cookie sheet inside. After heated. pour filling into the pie shell and put on the HOT cookie sheet. Bake at 450 for ten minutes then turn oven to 325 (300 with the convection fan turned on) and bake for 1 hour more, or until edges and center are raised and puffed and the center only shakes slightly.
Remove from oven. Let cool on a wire rack for 1 hour before serving.