Sweet Potato Pie
A classic Thanksgiving staple full of rich holiday spices and a creamy, silky texture that may just give pumpkin pie a run for its money.
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup Vital Farms Unsalted Butter, cold and cubed
- 1/4 teaspoon salt
- 3 1/2 tablespoons ice water
- 1 1/2 teaspoons apple cider vinegar
- 1 Vital Farms Egg, for egg wash
- turbinado sugar, for sprinkling on edge
Filling
- 3 1/2 cups mashed baked sweet potatoes, from about 2 large sweet potatoes
- 1/2 cup Vital Farms Salted Butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 2 Vital Farms Eggs
- 1/2 cup evaporated milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 400° F.
- In a food processor, combine flour, salt, and Vital Farms Unsalted Butter. Pulse until mixture resembles coarse crumbs.
- Add ice water and vinegar and pulse until the dough comes together.
- Remove the dough from the food processor, shape into a disc, wrap in plastic wrap, and chill in the fridge for at least one hour.
- Roll the dough into a 13-inch circle onto a floured surface. Place in a 9-inch pie pan, trim edges, and crimp.
- Line the crust with parchment paper and fill with pie weights, dried beans, or rice.
- Bake in the oven for 15 minutes. Then remove the parchment paper and weights, poke the base of the crust with a fork, and continue to bake for 5-7 more minutes.
- While the pie dough is chilling in the fridge, make the sweet potato filling. Start by poking the sweet potatoes with a fork or knife. Place on a lined baking sheet and roast for 1 hour or until soft.
- Reduce the oven temperature to 350° F.
- Cool, peel, and mash the sweet potatoes. Measure out 3 1/2 cups worth and set aside.
- In a food processor, combine the sweet potato mash and softened Vital Farms Salted Butter. Blend until combined.
- Add the granulated sugar, brown sugar, cinnamon, nutmeg, salt, Vital Farms Eggs, and vanilla extract. Blend until combined.
- Add the evaporated milk. Lightly pulse until combined.
- Pour the sweet potato filling into the par-baked crust.
- Brush the edge of the crust with egg wash then sprinkle with turbinado sugar.
- Bake the pie at 350° F for one hour. Cover the crust’s edges with foil for the last 20-30 minutes if the crust is browning too quickly.
- Cool the pie for at least one hour before slicing.
