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The Best Sweet Potato Pie
I love this recipe’s rich flavor and irresistibly buttery crust. Sour cream makes the filling super smooth, and the brown sugar and spices make it extra cozy. There’s no doubt this is my favorite sweet potato pie!
SHANNON NORRIS CUDAHY, WI
PREP: 11/2 HOURS + CHILLING BAKE: 35 MIN. + COOLING MAKES: 8 SERVINGS
CRUST:
1 large egg yolk
1/4 to 1/2 cup ice water, divided 21/2 cups all-purpose flour 3 Tbsp. sugar
1/2 tsp. salt
1/2 cup cold shortening, cubed 1/2 cup cold butter, cubed
FILLING:
21/2 lbs. sweet potatoes
2/3 cup packed brown sugar
1/2 cup sour cream
3 large eggs, lightly beaten
1/3 cup butter, melted
1 Tbsp. bourbon
2 tsp. vanilla extract
11/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
Optional toppings: Whipped cream and sugared cranberries
1. In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of the remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
2. Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 11/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough into a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes.
3. Peel potatoes when cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.
1 PIECE 726 cal., 37g fat (18g sat. fat), 147mg chol., 500mg sod., 88g carb. (38g sugars, 6g fiber), 10g pro.