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Who’s super excited for Thanksgiving? I know I am! And one recipe that absolutely has to be on your table is my delicious sweet potato pie. It’s packed with flavor, velvety smooth, and the blind-baked crust is delightfully crispy. So get ready to impress your family and friends with this homemade treat.
Baking the Sweet Potatoes and Prepping the Pie Crust
To start, let’s bake the sweet potatoes. Place them on a baking sheet, pierce the tops with a fork, and bake at 400 degrees for about 40 minutes. While they’re baking, let’s make the pie crust. In your food processor, combine 2 and a quarter cups of all-purpose flour, a quarter cup of granulated sugar, half a teaspoon of salt, and half a teaspoon of cinnamon. Add in one cup of cold cubed butter and pulse until combined. Gradually drizzle in about a quarter cup of ice water, pulsing until the mixture comes together.
Now, transfer the dough onto a pastry mat, gently bringing it together with your hands. Roll it out to about a quarter of an inch thickness. Transfer the rolled-out dough onto a pie dish and press it in. Trim the edges to your liking and give it a decorative touch if you’re feeling fancy.
Blind Baking the Crust for Perfect Results
To ensure a perfectly crisp crust, we’re going to blind bake it. Line the crust with parchment paper, add pie weights or beans to prevent it from puffing up, and bake at 425 degrees for about 15 minutes. Remove the weights and parchment paper, then bake for a bit longer until the crust is golden. Let it cool.
Preparing the Filling – Smooth and Flavorful
Now that the crust is ready, let’s tackle the filling. Peel the cooled sweet potatoes and cut them into slices. In a food processor, combine the sweet potato slices with three-quarters of a cup of brown sugar, a teaspoon of vanilla extract, two eggs, and one yolk. Add in a quarter teaspoon each of ground ginger and freshly grated nutmeg, and half a teaspoon of cinnamon. For an extra kick, you can add a quarter cup of bourbon or rum, or some orange zest. Finish off with half a cup of cream and blend until smooth and creamy.
Assembling and Baking the Pie
Pour the filling into the prepared pie crust, making sure to level it out with a spatula. For an added touch, brush the edges of the crust with an egg wash made from one egg and a tablespoon of cream or milk. This will give it a beautiful golden color. Bake at 350 degrees for 45 to 50 minutes, until the edges are set and the center is still slightly jiggly. It will continue to set as it cools.
The Moment of Truth – Enjoying the Pie
Once the pie has cooled, it’s time to dig in. That first cut reveals a perfectly baked pie with a crisp crust. Each bite is a symphony of flavors – the natural sweetness of the sweet potatoes enhanced by the brown sugar, spices, and butter. And that buttery crust? Simply heavenly.
I truly hope you give this recipe a try. If you enjoyed it, be sure to check out my fall pie playlist for more cozy pie ideas. And if you love my videos, remember to like, subscribe, and hit the notification bell. Happy baking, and I’ll see you in the next fall pie video!