Sweet potato pie is one my favorite traditional desserts. This is a deliciously interesting food. In eating sweet potato pie, you savor every bite as long as it is well prepared. I’ve eaten other pies but none comes close to sweet potato pie. This pie has brought so many families together for thanksgiving, we can even damn the thanksgiving turkey as long a delicious pot of potato pie is available.
For me, I like my potato pot pie to be deeply spicy, lustrously smooth and topped off with bits of toasted coconut just to spice things up a little bit. If the sound of that description doesn’t trigger something in your soul then I have no idea of what will.
Overtime, there’s been an argument over which pie— pumpkin pie and potato pie is more deliciously. Most families would prefer pumpkin pie because maybe that is what they have been eating. But I am here to break it to you that after trying the recipe in this article, you would rethink your thanksgiving choices. It is not an imposition, but a fact the product of this recipe will take your taste buds out of space after a single bite.
This article will contain affordable ingredients and step by step process for making a delicious pot of sweet potato pie. This old fashioned recipe for sweet potato will have you reliving the taste even days after eating it.
Ingredients
2 medium sized sweet potatoes from the grocery store
1 cup of all-purpose flour
4 tablespoon of ice water
6 tablespoon of salted butter, diced
1½ teaspoon of ground cinnamon
½ cup of brown sugar
2 eggs
1 teaspoon of ground ginger
½ tablespoon of nutmeg
1/3 teaspoon of salt for taste
1/3 cup of granulated white sugar
1¼ cups of evaporated milk
2 teaspoon of vanilla extract flavor
½ cup of unsweetened coconut flakes
Steps to Follow for Sweet Potato pie
1. In order to make crust, add 1 cup of flour, 1½ tablespoon sugar and salt (quantity of choice) to a bowl and whisk them together. Put diced butter and the whisked mixture into a food processor and blend together until the butter is the size of peas.
2. Pour all content into a medium sized bowl and mix with hands or spatula. Then, add ice water bit by bit to moist the mixture. Bring the mixture in a big clump by tossing everything together. Transfer dough into a floured 6 inch round bowl and cover with a plastic wrap and refrigerate. Refrigerate for 30 minutes or 1 hour depending on how firm you want your dough.
3. After stipulated time, remove from the refrigerator and roll out dough on a slightly floured 12 inch round surface. Fold dough into two halves and then into quarter or you can just wrap it over a rolling pin. Transfer rolled dough into 9 inch pie dish and neatly place it to fit the plate. Trim edges if necessary.
4. Chill dough for 15 minutes again in a refrigerator. Preheat oven to 375oF.
5. To prepare potato filling, wash and boil whole sweet potato for 40 to 50 minutes, or until it is well cooked. After which you run cold water over potato to cool it remove the skin.
6. Mash potato in a bowl and add butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, salt and half a cup of evaporated milk. Gently mix with the mashed potato until mixture is even.
7. Pour mixture in the unbaked crust and bake in preheated oven at a temperature of 3250F for 50 minutes. Periodically check your pie for doneness by dipping a knife into the baking dish. When the knife surface comes out dry that means it is done.
8. For the coconut, toast it in a wide skillet over medium heat. Continuously stir coconut until it is brown and to prevent burn. Cook for about 7 minute and then pour in a plate to cool.
9. Sprinkle coconuts on baked pie after it is done and then cut into nice cone shapes and serve.
Viola! Your thanksgiving dessert is ready!
