Ease of preparation: Easy
Yield: 1 pie
Sweet Potato Pie
Ingredients:
Pie crust
- 1 ¼ cups (300 ml) flour
- ½ teaspoon (2.5 ml) salt
- ½ tablespoon (7.5 ml) sugar
- ¼ cup (60 ml) cold unsalted butter, cubed
- ¼ cup (60 ml) cold vegetable shortening
- 2 tablespoons (30 ml) cold vodka
- 3 tablespoons (45 ml) cold water
Sweet potato filling
- 2 ½ lbs (1.13 kg) sweet potatoes
- 1/3 cup (80 ml) butter
- ½ cup (120 ml) sugar
- ½ cup (120 ml) brown sugar
- ¼ teaspoon (1 ml) salt
- 3 eggs, lightly beaten
- ½ cup (120 ml) condensed milk
- ½ cup (120 ml) double cream
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 ml) cinnamon
- ½ teaspoon (2.5 ml) nutmeg
- Whipped cream, to top
Method:
Sift together flour, salt, and sugar. Using a pastry blender – not your fingers – cut butter and shortening into flour mixture. Gradually add vodka, stirring to incorporate. Gradually add water, stirring to incorporate. Flatten and cover with plastic wrap. Chill for 2 hours to overnight.
Roll pastry out and fit into a deep-dish pie plate. Refrigerate until ready to use.
To make the filling, peel and cube sweet potatoes. Cook sweet potatoes in boiling water until tender, approximately 12-15 minutes.
Remove and drain. Add cooked sweet potatoes to a bowl with butter and mash together. Add sugar, brown sugar, salt, and combine. Add eggs, condensed milk, double cream, lemon juice, vanilla extract, cinnamon, and nutmeg and stir to incorporate. Pour mixture into pie crust. Bake at 350 F (175 C) for 55-65 minutes or until pie centre is still a bit jiggly, but on the verge of setting.
Let cool.
Top pie with whipped cream.
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