Pies

Sweet Potato Pie

Sweet-Potato-Pie-Web

Prep Time: 2 Hours 20 Minutes

Total Time: 4 Hours 5 Minutes

Sweet-Potato-Pie-Web

Ingredients

Pie Crust:

  • 1 1/2 C. all-purpose flour
  • 1/4 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Kosher salt
  • 10 Tbsp. butter, cold and cut into chunks
  • 3-4 Tbsp. ice water, as needed

Filling:

  • 3 medium size sweet potatoes or yams
  • 6 Tbsp. butter, melted
  • 1 tsp. granulated sugar
  • 1 tsp. Spice Islands® Ground Cinnamon
  • 1 tsp. Spice Islands® Vanilla Extract
  • 1 egg, beaten
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 3/4 C. half and half cream

Directions

To make the pie crust:

  1. Mix the flour, baking powder, and salt in a large bowl. Add the butter. Cut the butter into the flour until the mixture resembles coarse crumbs. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.
  2. On a lightly floured work surface, roll out the dough into a 1/8-inch thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges. Prick holes in the bottom with a fork. You can make the crust in advance and store in the freezer for up to 3 days. No need to thaw the crust before baking.
  3. View the video on how to make our pie crust here.

To make the pie:

  1. Preheat oven to 350° F.
  2. Wrap potatoes in foil and bake in oven until soft. Prick holes in foil to let air escape. Remove from oven when done, place in bowl and remove skins. Mash with a fork, and strain through colander. Pour contents into a mixing bowl and blend together all of the ingredients.
  3. Pour into a prepared pie crust.
  4. Bake for 45 minutes or until a knife can be passed through center comes out clean. Serve warm with vanilla ice cream, or serve cold.

Sweet Potato Pie

Sweet-Potato-Pie-Web

Prep Time: 2 Hours 20 Minutes

Total Time: 4 Hours 5 Minutes

Ingredients

Pie Crust:

  • 1 1/2 C. all-purpose flour
  • 1/4 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Kosher salt
  • 10 Tbsp. butter, cold and cut into chunks
  • 3-4 Tbsp. ice water, as needed

Filling:

  • 3 medium size sweet potatoes or yams
  • 6 Tbsp. butter, melted
  • 1 tsp. granulated sugar
  • 1 tsp. Spice Islands® Ground Cinnamon
  • 1 tsp. Spice Islands® Vanilla Extract
  • 1 egg, beaten
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 3/4 C. half and half cream

Directions

To make the pie crust:

  1. Mix the flour, baking powder, and salt in a large bowl. Add the butter. Cut the butter into the flour until the mixture resembles coarse crumbs. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.
  2. On a lightly floured work surface, roll out the dough into a 1/8-inch thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges. Prick holes in the bottom with a fork. You can make the crust in advance and store in the freezer for up to 3 days. No need to thaw the crust before baking.
  3. View the video on how to make our pie crust here.

To make the pie:

  1. Preheat oven to 350° F.
  2. Wrap potatoes in foil and bake in oven until soft. Prick holes in foil to let air escape. Remove from oven when done, place in bowl and remove skins. Mash with a fork, and strain through colander. Pour contents into a mixing bowl and blend together all of the ingredients.
  3. Pour into a prepared pie crust.
  4. Bake for 45 minutes or until a knife can be passed through center comes out clean. Serve warm with vanilla ice cream, or serve cold.

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