Mom's Sweet Potato Pie
This sweet potato pie is legendary and has been passed down from my grandfather and grandmother to my own mother and now to me. This is the MUST HAVE recipe of the fall season that can be enjoyed for Halloween, Thanksgiving, and any other day of the year!
Ingredients
Crust
- 2 c. whole wheat pastry flour can sub all purpose if preferred
- 2/3 c. Crisco butter flavored or regular
- 1/4 tsp. salt
- 1/4 c. cold water
Pie
- 5 medium sweet potatoes
- 1 c. evaporated milk
- 2-3 tbsp. butter softened
- 3 eggs yolks & egg whites separated
- 1 c. sugar
- 1 1/2 tsp. cinnamon or allspice
- 1 tsp. lemon peel
- 1 tbsp. lemon juice
- 1/2 tsp. salt
Instructions
Crust
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In a large bowl, sift together the flour and salt. Cut in Crisco until small crumbles form. Slowly add in cold water by tsp. at a time. Mixing after each addition. Knead gently just until combined. Roll out on cookie sheet or parchment paper until 1/4 in. thick. Recipe will make one deep dish pie or two regular 9" pie crusts.
Pie
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Boil sweet potatoes until tender. Blend until until creamy. Pour into large mixing bowl. Mix in cinnamon (or allspice if using), sugar, and salt. Separate egg yolks from egg whites. In a small bowl beat egg yolks and add to sweet potato mixture along with milk and butter; stir until creamy. Mixture will be fairly thin. In another small bowl, whisk egg whites and fold in to sweet potato mixture being careful not to over mix. Bake at 400 F for 10 minutes. Lower temperature to 350 F and bake for 1 hour and 5 minutes. Pie should be mostly firm to the touch when removed from oven.
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Let sit for 30-45 minutes prior to slicing. Serve with whipped cream.
Recipe Notes
When initially blending the sweet potatoes you will want to use a high speed blender instead of a hand mixer. The initial blending will remove the sweet potato strings. By using a hand mixer you will not remove them, therefore the final result of your pie will not be as creamy as it could be. Also you can use regular milk, but will have better flavor and results if you use the evaporated milk.
Adapted from A family recipe from my Mom