- Dessert
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
- cups all-purpose flour
- cup Vital Farms Unsalted Butter, (cold and cubed)
- teaspoon salt
- tablespoons ice water
- teaspoons apple cider vinegar
- Vital Farms Egg, (for egg wash)
- turbinado sugar, (for sprinkling on edge)
Filling
- cups mashed baked sweet potatoes, (from about 2 large sweet potatoes)
- cup Vital Farms Salted Butter, (softened)
- cup granulated sugar
- cup brown sugar
- teaspoon ground cinnamon
- teaspoon ground nutmeg
- teaspoon sea salt
- Vital Farms Eggs
- cup evaporated milk
- 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.
