Rated 5.0 stars by 1 users
Desserts
American
8 servings
30 hours
1 minute
This classic Sweet Potato Pie features creamy roasted Organic Baby Garnet Yams blended with butter, brown sugar, evaporated milk, eggs, and warm spices like cinnamon, nutmeg, ginger, cloves, and cardamom. Baked in a buttery homemade pie crust and chilled until perfectly set, this rich and comforting sweet potato dessert is a delicious choice for Thanksgiving, holiday gatherings, or any occasion that calls for a classic homemade pie.
Pie Crust
2 ½ cups AP Flour
1 cup Unsalted Butter, cubed
1 teaspoons Salt
3 teaspoons Sugar
6-7 teaspoons Ice Water
Pie Filling
2 cups cooked Organic Baby Garnet Yams
½ cup butter, softened
½ cup Sugar
½ Brown Sugar
½ cup Evaporated Milk
2 Eggs
½ tsp Nutmeg
1 tsp Cinnamon
¼ tsp Ground Ginger
¼ tsp Cloves
1/8 tsp Cardamom
1 Melissa’s Vanilla Bean Pod
¼ tsp Salt
To Make the Pie Crust
Cut butter into pea sized pieces and mix with flour, sugar and salt using a food processor or pastry cutter.
Gradually add water until dough comes together. It’s ok if it’s a little crumby.
Saran wrap and refrigerate for 1 hour.
After 1 hour, unwrap and roll dough out to fit desired pie pan.
Freeze for 1 hour to overnight.
Preheat oven to 375 to par bake crust. Before baking use a fork to dock the crust to prevent rising.
Line the crust with parchment paper and fill with pie weights (beans will work).
Bake for 15-20 minutes with weights and bake for another 5 minutes bare without weights/ parchment paper.
To Make the Filing
To cook yams, wrap in foil and roast at 400 degrees F for 45 minutes to an hour or until a fork pierces completely through the potato.
When cool enough to handle, blend yams, butter, sugar, brown sugar, evaporated milk, eggs, nutmeg, cinnamon, ginger, cloves, cardamom, vanilla and salt until mixture is completely homogenous.
Add filling to par baked pie crust and bake for 55 minutes to 1 hour until the filling is set. It will not be wet and only move slightly.
Cool completely and refrigerate for 4 hours to overnight before serving!
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