This sweet potato pie recipe comes to us from Sharon Goldman of Colorado, USA. We found Sharon through her (very proud) son who heard about our search for the best cooks in the world. It is a wonderful pie – very American and quite unusual for us Aussies. We think it is something that should be part of our repertoire – it is the most delicious comfort food, and I challenge you all to stop at one slice. Sharon was given this recipe many years ago (through her own cooking club) by a friend whose family has been making it for generations.
We baked Sharon’s sweet potato pie in a gorgeous ‘Dune’ Le Creuset pie dish, available at www.everten.com.au. Once again, we’re thrilled to bits that the Everten crew have given us this pie dish (especially since I dropped my old favourite when we were shooting our last book).
Everten Online have pretty much everything we need in the kitchen and we don’t have to leave the house. Perfect!
I had no idea how to crimp pastry as it’s really not something anyone has ever taught me. So (like we all do) I googled it and found this great clip that explains how to do it.
Sweet Potato Pie
- 90 grams very cold unsalted butter (6 tablespoons)
- 225 grams plain flour (all purpose) flour (1 ½ cups)
- 1/2 tablespoon sugar
- 1/2 teaspoon sea salt
- 2 tablespoons cold vegetable shortening (or cold butter)
- 1/4 cup iced water
- 1 whole sweet potato (450 g/1 lb)
- 120 grams butter, at room temperature (1 stick)
- 1 cup white (granulated) sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat the oven to 175℃ (350℉). You will need a 23 cm (9 inch) pie dish.
- To make the pastry, cut the butter into 1 cm (1/2 inch) pieces and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is in pea-sized bits. Pour the iced water down the feed tube and pulse the machine until the dough begins to form a ball. Tip out onto a floured board and roll into a ball. Cover in plastic wrap and refrigerate for 30 minutes.
- Roll out on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
- To make the filling, boil the sweet potato with water in a medium saucepan for 40 to 50 minutes, or until soft. Drain and rinse under cold water, remove the skin and break it up in into pieces. In an electric mixer, beat the sweet potato and the butter. Add the sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on a medium speed until the mixture is smooth. Pour the filling into the prepared pastry base/pie crust.
- Bake for 55 to 60 minutes, or until a knife inserted in the centre comes out clean. The pie will puff up as it cooks and sink as it cools. Serve warm or at room temperature. Serves 8 - 10.