Southern Sweet Potato Pie Back To My Southern Roots from www.backtomysouthernroots.com
Description
Southern sweet potato pie is a classic dessert that has been enjoyed for generations. This delicious pie is simple to make and has a rich and creamy filling that is flavored with warm spices like cinnamon, nutmeg, and ginger. The crust is flaky and buttery, making it the perfect complement to the sweet and spicy filling.
Prep Time
The prep time for this recipe is about 30 minutes.
Cook Time
The cook time for this recipe is about 1 hour.
Ingredient
For the crust: - 1 1/4 cups all-purpose flour - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 3-4 tablespoons ice water For the filling: - 3 medium sweet potatoes, cooked and mashed - 1/2 cup unsalted butter, melted - 1/2 cup brown sugar - 1/2 cup white sugar - 1/2 cup evaporated milk - 2 eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt
Equipment
- Mixing bowls - Rolling pin - Pie dish - Oven
Method
1. Preheat your oven to 350°F. 2. In a large mixing bowl, combine the flour and salt. 3. Add the cubed butter and mix with a pastry blender until the mixture resembles coarse crumbs. 4. Add the ice water, one tablespoon at a time, and mix until the dough comes together. 5. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. 6. In another mixing bowl, combine the mashed sweet potatoes, melted butter, brown sugar, white sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. 7. Mix well until all ingredients are combined and the mixture is smooth. 8. Pour the filling into the prepared pie crust. 9. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. 10. Allow the pie to cool completely before slicing and serving.
Notes
- Be sure to cook the sweet potatoes until they are very tender, so they are easy to mash. - You can use a store-bought pie crust if you prefer. - This pie can be served warm or cold.
- You can make the pie crust in advance and store it in the fridge until you are ready to use it. - If you don't have evaporated milk, you can substitute with heavy cream or half-and-half. - To make the pie filling extra smooth, you can blend it in a food processor or blender before pouring it into the crust.
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