Grandma's Sweet Potato Pie
This old fashioned sweet potato pie is the perfect fall dessert. It's perfectly sweet, soft and full of fall spices.
Video
Ingredients
- 1-½ Pounds Sweet Potatoes about 4-5
- ½ Cup Unsalted Butter + 5 Tablespoons, divided
- 1-¼ Cup All Purpose Flour
- ½ teaspoon Salt
- ½ Cup Granulated Sugar + 1-½ Teaspoons, divided
- 3 Tablespoons Iced Water
- ¼ Cup Light Brown Sugar
- 2 Each Large Eggs room temperature
- 3 Tablespoons Heavy Whipping Cream
- 2-¼ teaspoons Baking Powder
- ½ teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Allspice
- ¼ teaspoon Ginger
- Whipped Heavy Cream for serving
Instructions
- Place one stick of butter into the freezer.½ Cup Unsalted Butter
- Pierce the sweet potatoes with a fork and place on a baking sheet covered with foil. Bake in the oven at 350°F for about 1 hour.1-½ Pounds Sweet Potatoes
- Remove the foil and allow to cool, then peel the skin off the potatoes with your hands.
- While the potatoes are baking, add the flour, salt and 1-½ teaspoons sugar into a mixing bowl. Take the frozen stick of butter and grate into the flour mixture, stirring with the flour every now and then so as to not have the butter stick to each other.1-¼ Cup All Purpose Flour, ½ teaspoon Salt, ½ Cup Granulated Sugar, 2-¼ teaspoons Baking Powder
- Once all the butter is grated into the flour add the 3 tablespoons of ice water then mix with your hands. Knead until a dough has formed. Make a flat disk and wrap with plastic wrap.3 Tablespoons Iced Water
- Place in the refrigerator to cool, for about 30 minutes.
- Remove the dough from the refrigerator and roll out on a floured surface, making sure to flour the rolling pin and your hands. Drape over the 9" pie dish and flute the edges using your fingers and thumbs.
- Place the pie crust into the freezer. Preheat your oven to 400°F.
- Add the 5 tablespoons of softened butter to a large mixing bowl and add the remaining sugar and brown sugar. Beat for a few minutes until creamy.½ Cup Unsalted Butter, ¼ Cup Light Brown Sugar, ½ Cup Granulated Sugar
- Add the eggs, one by one and once fully incorporated add the cooled sweet potatoes, cream and spices. Beat on medium for a minute or two until completely mixed.2 Each Large Eggs, 3 Tablespoons Heavy Whipping Cream, ½ teaspoon Vanilla Extract, 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Allspice, ¼ teaspoon Ginger
- Remove the pie crust from the freezer and quickly spoon the mixture into the pie crust. Smooth out with a spatula and pop straight into the preheated oven.
- Bake at 400°F for 10 minutes then turn down the oven to 350°F for a further 45 minutes.
- Remove the pie from the oven and allow to cool to room temperature before serving.
- Pipe cream on the top to serve (optional).Whipped Heavy Cream for serving
Notes
Between taking the pie crust out of the freezer and filling with the sweet potato pie filling you need to work fast. Otherwise the pie crust will warm up and then melt in the oven.
Try to use the rounder sweet potatoes, not the long and skinny ones. The longer, skinnier sweet potatoes can tend to be a little on the stringy side.
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Nutrition
Serving: 1g | Calories: 517kcal | Carbohydrates: 82g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 516mg | Fiber: 4g | Sugar: 23g
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