Sweet Potato Pie with Homemade Spicy Crust
fyi for all intents and purposes sweet potato = yam
for the
Spciy Crust:
yields 1 9-inch pie crust
Ingredients:
* 1 stick of butter (cold)
* 1 cup all-purpose flour, sifted
* 1/2 tsp kosher salt
* 1 tsp granulated sugar
* 1 tsp cinnamon
* 1/2 tsp allspice
* 1/2 tsp cardamom
* 2-4 tbsp icewater
Method:
- Sift together dry ingredients (all spices, sugar, salt and flour) in a medium-sized mixing bowl. cut in the butter using small chunks at a time to make the blending easier. Blend in the butter with your hands, kneading the dough but not overworking it. Add icewater tablespoon by tablespoon using only what you need (altitude, humidity, etc. make this variable) until the mixture holds together and begins to resemble a dough. Work fast enough so that the butter doesn't melt. Gently knead dough until it looks "shiny" (a couple of minutes)
- Take a couple pinches of flour and sprinkle it onto a countertop or large butcher block. Place dough on floured surface and evenly roll out with a rolling pin a rough circle that should be about 11 inches in diameter.
- Grease your pie pan with butter or shortening and line the pan with the dough, carefully molding it into place and not stretching it. Set aside your unbaked pie shell (probably best to keep it in the fridge)
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for the
Sweet Potato Filling:
Ingredients:
* 1 lb sweet potato (yam) (about 1.5 medium sweet potatoes or 1 big one)
* 1/2 cup unsalted butter, softened
* 1 cup white sugar
* 1/2 cup whole or 2% milk
* 2 medium eggs
* 1/2 tsp nutmeg
* 1 tsp cinnamon
* 1/2 tsp allspice
*1 1/2 tsp vanilla extract
Method:
- Boil your sweet potatoes whole in their skin for about 45-50 minutes (or until they are fully cooked). Drain and run cold water over the sweet potatoes and remove their skins (I usually just peel them with my hands).
- In a large mixing bowl, break apart the sweet potato with a fork. Heat up butter until it is liquid (I usually put it in a microwave-safe mug and nuke it for 40 seconds). Stir the sugar into the butter. Once they are well-blended, add it to the mixing bowl with the sweet potato. With an electric mixer, blend on medium for about 30 seconds. Stir in milk, eggs, vanilla, and spices. Beat on medium speed until mixture is very smooth. It should look very runny. Pour filling into chilled, unbaked pie crust (see recipe above).
- The crust should have "flappy" edges, which you can now pinch into a nice crust. Wet your hands with icewater, and with pinching and smoothing motions, create a nice even crust.
- Bake at 350F for 55-60 minutes, or until a toothpick inserted into the pie center comes out clean. When it is baking, the pie will puff up like a souflee, but will sink down again when it cools.
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This pie is awesome! I prefer it to pumpkin pie in autumn, and the sweetness of the yams are nicely balanced by the nutmeg and cinnamon spices. It's always a favorite come the holidays around my house
)![:\](https://bluelight.org/xf/BL_Images/Orig_Emoji/wrygrin.gif "wry grin :\")
Did you try it? How did it come out? 
) i made the whipped cream by hand my um dispenser
):
