Hi all! I thought I would follow up the sweetest of holidays with a super sweet recipe (except that its not, because its refined sugar-free ;-p). Sweet potato pie! This was my first attempt at making one, giving me a slight flutter of anticipation and nerves as I awaited with bated breath wondering how the finished product would come out.
Whoa, was I pleasantly, delightfully, deliciously, delectably surprised with recipe #32. This one might just become a staple among my regular dessert repertoire. It was FANTASTIC. It was absolutely as good as pumpkin pie. Possibly, just possibly, even better. I am already dreaming of whipping up another one next weekend.
Country Livin Sweet Potato Pie
For the crust:
1 cup of butter, softened
1 cup of flour
½ cup of coconut sugar
For the pie filling:
1/3 cup of butter, soft
½ cup of coconut sugar
2 eggs, lightly beaten
2 cups of mashed sweet potatoes, cooked (**To cook these, I pierce two large sweet potatoes all over their surfaces with a fork, then microwave them for 4 minutes, turn, and then 3-4 more minutes. Potatoes are done when a fork pressed into the skin punctures surface and sinks into potato easily. Get these going before you begin making the pie crust. When the potatoes are done, place on a cutting board and slice open so they can cool a bit.)
¾ cup of sweetened condensed milk
1 tablespoon of vanilla extract
1 tablespoon of cinnamon
1 teaspoon of ginger
½ teaspoon of nutmeg
- Prepare the crust first. Preheat oven to 350 degrees F/175 degrees C. Combine all three ingredients in a bowl, mixing well until they form a dough. Press dough into the bottom of a lightly greased 9×9 round cake pan. Bake for 10-12 minutes, until light golden brown.
- While crust is in the oven, prepare filling for pie.
- Cream together the butter and coconut sugar using a fork.
- Add in the eggs. Mix well.
- Add in the milk, sweet potatoes (scoop out the inside of the cooked sweet potatoes and spoon it into the bowl of ingredients), vanilla, cinnamon, ginger and nutmeg. Mix until well combined.
- Pour the filling into the pie shell, even if the crust is still warm.
- Bake the pie at 425 degrees F/218 degrees C for 15 minutes. Then reduce heat to 350 degrees F/175 degrees C for 35-40 minutes (the top of the pie will appear firm).
- Allow pie to cool for 2-3 hours, or even overnight, before serving.
I served mine alongside homemade lavender whipped cream. The flavors were AWESOME together. However regular whipped cream works just dandy as well.
The pie can be kept for 3-4 days afterwards in an airtight container in the fridge. One can enjoy it straight out of the fridge. In fact, that’s how I recommend eating it. Enjoy!!