Sweet Potato Pie

Ingredients – Dough

  • 1 1/4 cups all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp fine salt
  • 1/4 cup non-hydrogenated shortening
  • 8 tbsp cold unsalted butter, diced
  • 1 large egg yolk
  • 1 tbsp cider or white wine vinegar

Ingredients – Filling

  • 3 medium sweet potatoes, roasted fork tender
  • 4 tbsp unsalted butter
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup light brown sugar
  • 1/4 cup light corn syrup
  • 1 tbsp pure vanilla extract
  • 1/2 tsp finely grated orange zest
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground ginger
  • pinch ground cloves

Ingredients – Topping

  • 1 cup whipping cream
  • 1 tbsp whiskey, rye or bourbon
  • candied pecans (store bought is fine)


  1. For dough: Pulse to combine flour, sugar and salt in a food processor fitted with a metal blade.
  2. Add shortening and pulse 10 times, then add butter and pulse until mixture resembles coarse meal.
  3. Beat egg yolk and cider or vinegar together, and pulse 3 to 4 times.
  4. Remove and gather dough together – if needed, sprinkle up to one tbsp of ice water over dough to bring together.
  5. Shape dough into disk and wrap in plastic and refrigerate 1 hour or up to 2 days.
  6. For filling: Peel sweet potatoes and mash lightly with a fork.
  7. Transfer to food processor with butter and process until smooth.
  8. Add remaining ingredients, pulse to combine and set aside.
  9. Roll dough into a 12-inch circle on a floured work surface.
  10. Fit into a 9-inch pie pan and trim, leaving a 1/2-inch overhang.
  11. Fold edges and crimp.
  12. Prick dough all over and refrigerate for 20 minutes or up to 1 day.
  13. Preheat oven to 425 degrees and line crust with parchment paper, add pie weights and place on a baking sheet.
  14. Bake until set and brown at edges, about 25 minutes.
  15. Remove paper and weights and reduce oven temperature to 375 degrees, continuing to bake until crust begins to brown on bottom, about 10 to 12 minutes more.
  16. Pour filling into warm crust and bake until set, about 20 minutes.
  17. Remove from oven and cool on rack.
  18. For topping: Whip cream with whiskey to soft peaks.
  19. Top pie with whipped cream and candied pecan and serve.

Courtesy of Food Network 2011 Calendar


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