Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
For the Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/4 cup milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
Prepare the Pie Crust:
- Combine Flour and Salt: In a large bowl, mix the flour and salt.
- Cut in Butter: Add the chilled, diced butter and cut it into the flour using a pastry blender or two forks until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, stirring until the dough just begins to clump together.
- Form Dough and Chill: Gently knead the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour.
- Roll Out and Fit into Pie Pan: On a floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim any excess from the edges.
Make the Filling:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Sweet Potatoes and Sugars: In a large bowl, combine the mashed sweet potatoes with the granulated and brown sugars.
- Add Wet Ingredients: Stir in the melted butter, eggs, milk, cinnamon, nutmeg, and vanilla extract until well combined.
- Fill the Pie Crust: Pour the sweet potato filling into the prepared pie crust.
Bake:
- Bake the Pie: Bake in the preheated oven for about 55-60 minutes, or until the pie is set and a knife inserted near the center comes out clean.
- Cool: Allow the pie to cool on a wire rack.
Serving:
- Serve the sweet potato pie at room temperature or chilled. It can be topped with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.
