Sweet Potato Pie

This homemade Sweet Potato Pie delivers the warm, comforting flavors of fall in every slice. The filling is a velvety blend of roasted sweet potatoes, eggs, evaporated milk, and a fragrant mix of ginger, nutmeg, and allspice. Encased in a tender, flaky rich pastry crust, this dessert strikes the perfect balance between sweet and savory. It&# 226;ÂÂs an ideal centerpiece for holiday dinners or cozy weekend baking sessions. The addition of molasses-spiked whipped cream adds a sophisticated twist to the classic recipe. Simple to prepare with pantry staples, this pie offers a satisfying texture and deep, aromatic flavor that pairs beautifully with coffee or tea.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 208.5

Dietary: Vegetarian

Description

This homemade Sweet Potato Pie delivers the warm, comforting flavors of fall in every slice. The filling is a velvety blend of roasted sweet potatoes, eggs, evaporated milk, and a fragrant mix of ginger, nutmeg, and allspice. Encased in a tender, flaky rich pastry crust, this dessert strikes the perfect balance between sweet and savory. It&# 226;ÂÂs an ideal centerpiece for holiday dinners or cozy weekend baking sessions. The addition of molasses-spiked whipped cream adds a sophisticated twist to the classic recipe. Simple to prepare with pantry staples, this pie offers a satisfying texture and deep, aromatic flavor that pairs beautifully with coffee or tea.

Ingredients

1 lbs Sweet potatoes
1/4 teaspoons Ground nutmeg
3 Eggs /8 teaspoon Ground ginger
1/2 cups Firmly packed dark brown 1 ds Of ground allspice

Directions

1
Prepare the rich pastry by combining 1 1/2 cups sifted all-purpose flour and 1/2 tsp salt in a large bowl.
2
Cut in 1/4 cup shortening and 4 tablespoons (1/2 stick) butter or margarine with a pastry blender until the mixture is crumbly.
3
Sprinkle with 4 tablespoons cold water, 1 tablespoon at a time, mixing lightly with a fork just until the pastry holds together and leaves the side of the bowl clean.
4
Roll out the dough to a 12-inch round on a lightly floured pastry cloth or board.
5
Fit the dough into a 9-inch pie plate, trimming the overhang to 1/2 inch, turning it under flush with the rim, and fluting to create a standing edge.
6
Chill the pastry shell while making the filling.
7
Pare the sweet potatoes and dice them.
8
Cook the diced potatoes, covered, in boiling slightly salted water in a medium-sized saucepan for 15 minutes, or until tender.
9
Drain the potatoes and shake them in the pan over low heat to dry.
10
Mash the potatoes, then beat until smooth with an electric beater.
11
In a large bowl, beat eggs slightly.
12
Stir in brown sugar, salt, spices, sweet potatoes, and evaporated milk into the eggs.
13
Pour the filling into the chilled pastry shell.
14
Bake in a hot oven (425ÃÂ°F (218ÃÂ°C)) for 5 minutes.
15
Lower the oven temperature to 325ÃÂ°F (163ÃÂ°C) and bake for 40 minutes, or until the center is almost set but still soft.
16
Cool the pie on a wire rack.
17
When ready to serve, mix cream and molasses in a medium-sized bowl and beat until stiff.
18
Spoon the whipped cream onto the pie.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 208.5kcal

% Daily Value *
Total Fat 5.3g9%
Saturated Fat 1.4g7%
Cholesterol 30.0mg10%
Sodium 74.3mg4%
Total Carbohydrate 29.6g10%
Dietary Fiber 3.9g16%
Sugars 4.9g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overbake the pie, as the custard will continue to set as it cools.

This recipe yields one 9-inch pie.

For best results, ensure the pastry is well-chilled before baking to maintain a flaky texture.

Keywords: sweet potato, pie, dessert, baking, crust, spice, custard, holiday, thanksgiving, homemade, pastry, cream, molasses, nutmeg, ginger, allspice

Read it online: https://www.chefs-mate.com/recipe/sweet-potato-pie-3/