Classic desserts like Apple Pie or pumpkin treats like my Pumpkin Mousse often steal the show, but my Sweet Potato Pie will soon be a popular request from your family and friends! It’s made with simple ingredients, a buttery, flaky pie crust and lots of cozy Autumn spices. The filling is sweetened with sweet potatoes and sweetened condensed milk to create a creamy, dense and ultra flavorful filling. You might just like this more than pumpkin pie!
Flour: all purpose flour works well here. I have not tested this recipe with a gluten free flour. Butter: I like using unsalted butter, and remember to keep the butter refrigerated until you are ready to use it. The colder the better in creating a flaky and crisp dough. Sugar: a little granulated sugar is needed for the crust Shortening: I use just a little bit of shortening in my homemade pie crust because I found doughs made with shortening hold their shape much better. Water: As the butter is mixed into the flour to make the dough, it warms up slightly, so to stop the warming process, slowly pour in the ice cold water. This helps retain small bits of butter. Sweet potato: be sure to use the sweet potatoes with the orange flesh. You’ll need about 2 large sweet potatoes to yield 2 1/2 – 3 cups mashed, roasted sweet potato. Sweetened condensed milk: used to help sweeten the filling. Ground cinnamon and nutmeg: warm and cozy spices. Feel free to also use pumpkin pie spice as a substitute. Eggs: the eggs help to bind everything together and give the pie a soft, velvety texture. Lemon juice: the zing of lemon balances out the sweetness of the sweet potatoes.
