Sweet Potato Pie: Autumn sweet potatoes with sugar and spice, baked to perfection with a golden brown sugar praline topping baked in Grandma's ultra flaky crust!
Author: Portlandia Pie Lady
Ingredients
Sweet Potato Pie Filling
6tablespoonsbutter, softened to room temperature
3/4cup sugar
2eggs,lightly beaten
2cupscooked/mashed sweet potatoes(about 3 medium)
1/2teaspooncinnamon
1/4teaspoonnutmeg
2tablespoonscorn starch
3/4cuphalf & half (or evaporated milk)
2teaspoonsvanilla
1/4teaspoonsalt
Onerecipepraline topping (see below)
Oneunbaked9-inch pie shell (See Grandma's Pie Crust below)
Grandma's Pie Crust (makes one 9-inch single crust pie shell)
1cupall-purpose flour
1tablespoonsugar
1/2teaspoonsalt
1/8 teaspoonbaking powder
1/2cupvegetable shortening
1/4cupcold water
Instructions
Pie Crust
In a large bowl mix all dry ingredients together.
Using a large serving fork or pastry cutter, cut in the shortening until crumbly. Add water all at once and mix just until forms a ball (do not kneed or over mix).
Roll out dough on a heavily floured surface and place in pie plate. Trim and crimp edges. Set aside for filling.
Sweet Potato Filling & Praline Topping
Cube the sweet potatoes and boil in water for about 10 to 15 minutes, drain.Add the butter while still warm and whip with electric mixer to mash it all up. Using a rubber spatula, push potatoes through sieve to get out lumps, which will also break up fibers.
Beat in remaining ingredients with an electric mixer (I like my KitchenAid). Pour in unbaked pie shell and bake at 350 for 40 to 45 minutes.
While the pie is backing, mix all ingredients together for the praline topping and set aside.
When the pie is baked, remove from oven, crumble praline topping over baked pie, place back into the oven for 6 minutes until golden brown. Remove from oven, cool, and serve.