Name: Sweet Potato Pie
Total time: 180 min
Yield: 8
Ingredients: Cold Unsalted Butter; Cold Water; All Purpose Flour; Granulated Sugar; Salt; Egg; Egg Yolk; Mashed Cooked Sweet Potatoes; Lactose-Free Dairy Milk; Unsalted Butter; Light Brown Sugar; Ground Cinnamon; Lemon Zest; Vanilla Extract; Salt; Ground Ginger; Ground Nutmeg; Ground Allspice

Sweet Potato Pie

What’s as warm and true as flannel but as light and rich as chiffon? It’s our velvety Sweet Potato Pie. We love how the potatoes’ natural sweetness takes a turn for the cozy with the addition of cinnamon and nutmeg.

And lactose-free milk unites the ingredients into a melt-in-your-mouth experience that goes easy on the gut. Sweet Potato Pie is a delicious Southern classic and is absolutely perfect to enjoy this fall and Thanksgiving. Whether served hot or cold, it's a family tradition.

This recipe is an excellent source of vitamin A and folate, and a good source of protein, iron, iodine and choline.

Servings

This recipe is an excellent source of vitamin A and folate, and a good source of protein, iron, iodine and choline.

Servings

Ingredients:

A sweet potato pie on a rack next to a small bowl of whipped cream and a rolling pin.

Directions:

Pie Crust Directions

Freeze the butter pieces on plate for 15 to 20 minutes; refrigerate the cold water.
Combine flour, granulated sugar, salt and allspice in a food processor; pulse a few times to mix. Add butter; pulse just until mixture resembles coarse meal. Add cold water and process until a dough starts to form. Gather dough into a ball; shape into a disk and wrap in plastic wrap. Refrigerate at least 1 hour.
Roll dough on a lightly floured surface into an 11-inch round. Ease dough into a 9-inch pie dish. Trim overhang to 3/4 inch, fold overhang under itself and crimp as desired. Pierce the bottom of pie shell all over with a fork. Refrigerate until firm, at least 1 hour.
Preheat oven to 375 degrees. Line pie shell with aluminum foil; fill with pie weights or dried beans. Bake until foil easily lifts from the shell, 20 to 22 minutes. Remove foil and weights. Bake until the crust is golden brown, about 12 minutes longer; cover the rim of the pie shell with foil when it starts to brown. Remove to a wire rack and cool.

Pie Filling Directions

Lower heat oven to 350 degrees. Whisk eggs and egg yolk in a large bowl to blend. Whisk in sweet potatoes until blended. Whisk in milk, melted butter, brown sugar, cinnamon, lemon zest, vanilla, salt, ginger and nutmeg.
Pour into pie shell. Bake on center rack until filling is set, about 50 minutes. Cool on a wire rack.

Tips:

*Pierce the sweet potatoes in several places with a knife. Bake in a 375 degree oven until tender, about 1 hour. Cool slightly. Remove potato skins. Mash the potatoes, or for a smoother texture, whip the potatoes with an electric mixer. The potatoes can be refrigerated up to one day ahead. Bring to room temperature before using.

Serve pie with whipped cream or lactose-free vanilla ice cream.

Did you make this?

6 people made this

Sweet Potato Pie

Ingredients:

Pie Crust Ingredients

Pie Filling Ingredients

Directions:

Pie Crust Directions

Pie Filling Directions

Tips:

Did you make this?

Nutrition Information

Sweet Potato Pie

Ingredients:

Pie Crust Ingredients

Pie Filling Ingredients

Directions:

Pie Crust Directions

Pie Filling Directions

Tips:

Did you make this?

Nutrition Information

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