Southern Sweet Potato Pie is a cherished dessert that has warmed the hearts of families for generations. Hailing from the comfort food tradition of the South, this pie showcases sweet potatoes, a staple ingredient in Southern cooking, delivering a rich, creamy filling that's spiced to perfection.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
1 tablespoon granulated sugar
½ teaspoon salt
4-5 tablespoons ice water
2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
¾ cup granulated sugar
½ cup evaporated milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together and is slightly tacky to the touch. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Peel and boil the sweet potatoes until tender, about 20 minutes. Drain and mash until smooth. In a separate bowl, mix the mashed sweet potatoes, sugar, evaporated milk, eggs, vanilla, spices, and salt until well combined and smooth.
Preheat your oven to 350°F (175°C).
On a floured surface, roll out the chilled dough into a 12-inch circle and place it into a 9-inch pie pan. Trim any excess dough hanging over the edges, leaving about a half-inch overhang.
Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes or until a knife inserted in the center comes out clean.
Allow the pie to cool for at least 2 hours before slicing.
