Sweet Potato Pie

Delight in the flavors of Thanksgiving with our Silky Smooth Sweet Potato Pie! A perfectly baked crust filled with creamy sweet potato goodness and a hint of spice – a must-try from the Ineskohl Kitchen. This step-by-step recipe ensures perfection in every slice.

Ingredients:

• Sweet Potatoes
• 2 ¼ cups of all-purpose flour
• ¼ cup (50g) granulated sugar
• ½ tsp salt
• ½ tsp cinnamon
• 1 cup (226g) cold cubed butter
• ¼ cup ice water
• ¾ cup brown sugar (light or dark)
• 1 tsp vanilla extract
• 2 eggs + 1 egg yolk
• ¼ tsp ground ginger
• ¼ tsp freshly grated nutmeg
• ½ cup (120ml) cream
• Optional: ¼ cup bourbon or rum and/or orange zest

Instructions:

1. Prepare Sweet Potatoes: Preheat your oven to 400°F. Place your sweet potatoes on a baking sheet, pierce their tops with a fork, and bake for about 40 minutes or until they’re tender.
2. Make Pie Crust: In your food processor, combine the flour, granulated sugar, salt, and cinnamon. Add in the cold cubed butter. Slowly drizzle in the ice water while the processor is on. Once the mixture is ready, turn it out onto a pastry mat, form it into a disk, and wrap in plastic or within the mat. Freeze for 15-20 minutes.
3. Roll Out the Dough: Dust the chilled dough with flour on both sides. Roll it to about a ¼ inch thickness. Transfer onto your pie dish, adjusting and shaping the edges as desired. Blind bake your crust by placing parchment paper, some foil, and pie weights (or beans) on it. Bake at 425°F for 15 minutes. Remove and let cool.
4. Prepare Pie Filling: Once your sweet potatoes are cooled, remove their skins and cut them into slices. In your food processor, add the sweet potato slices, brown sugar, vanilla extract, two eggs, one egg yolk, ginger, nutmeg, cinnamon, and cream. Optionally, you can add bourbon or rum and/or orange zest for added depth. Blend until smooth.
5. Finalize & Bake: Pour the filling into the baked pie crust. Level the top using a spatula. Optionally, brush the edge of the pie with an egg wash made of 1 egg and a tablespoon of cream or milk. Cover the edges with tenting foil to prevent over-browning. Bake at 350°F for 45-50 minutes. The pie should still jiggle in the center but will set as it cools.
6. Serve & Enjoy: Once cooled, slice your pie, serve with some whipped cream, and enjoy the rich flavors of sweet potatoes, spices, and the crisp butter crust!