Food Town Southern Sweet Potato Pie

Prep: 25-35 min,  Pie Bake Time: approx. 1 hr.
*if making pie crust from scratch, allow additional time to rest dough

Pie Crust (from scratch)

• 1/2 cup chilled unsalted butter cut in small cubes
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 5-6 tablespoons chilled water

Directions for Crust

1. Combine butter, flour, and salt. Using a pastry blender, cut in the butter until very crumbly. Add chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together. Cover and chill for at least 1-2 hours.
2. Gently roll the piecrust out to a 12-inch circle on a lightly floured surface. Fold the piecrust or roll it around your rolling pin to move it to the pie plate.  Gently tuck the crust into the pie pan, trim the edge about an inch over the side, tuck the excess dough in along the edge, and flute it.

Pie Filling

• 3 medium sweet potatoes, baked
• 1/2 cup butter
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs, beaten
• 1/2 cup milk, whole or evaporated
• 1 (9-inch) unbaked pie crust*either homemade or store-bought

Directions

1. Bake the sweet potatoes. Preheat the oven to 400º F. Prick the cleaned sweet potatoes 4 to 5 times with a fork and bake on a baking sheet for 45 – 50 minutes until the sweet potatoes are tender. Peel after cooled and place the sweet potatoes into a large mixing bowl. Reduce the oven heat to 350º F.
2. Add butter to the sweet potatoes and mash until smooth. Add the sugar to the sweet potatoes and mix until well combined. Add the vanilla extract, spices, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust.
3. Bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and allow to cool slightly before serving. Top with whipped topping if desired.

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