Simple, Rustic Sweet Potato Pie

The Best Things in Life are Simple and Sweet

Recipe courtesy of Simply Me by Clair. Be sure to check out her post on Honoring Tradition in the Thanksgiving Series.

Just the Recipe | 2 Pies

Ingredients

3 Medium Sized Sweet Potatoes

1 C. Organic Sugar 
2 C. Organic Brown Sugar 
1/2 tsp Cinnamon 
1/2 tsp Nutmeg 
1 tsp Ginger Powder 
1/8 tsp Salt
1 tsp Flour
1 tsp Vanilla Extract 
1/2 C. Heavy Cream 
1/2 C. Melted Butter, Cooled Slightly
1 Organic Egg, At Room Temperature

2 Frozen Pie Crusts (Keep Frozen Until Ready Use)

Kitchen Tools

Hand Mixer or Kitchen Stand Mixer

Large Pot

Large Bowl

Rubber Spatula

Fork

For Serving

Whipped Cream or Cool Whip Topping

Steps

• Boil the Sweet Potatoes:

  • Fill a large pot a little over 1/2 way with water and bring to a rolling boil.

  • With a fork, pierce the sweet potatoes all over.

  • Carefully place the sweet potatoes in the pot and boil for 1 hour.

• Cool the Sweet Potatoes:

  • Fill a large bowl with ice and water.

  • Carefully remove the sweet potatoes from the hot water and place into the ice bath.

  • Let the potatoes cool in the ice water for about 8 minutes.

  • Remove the potatoes and begin to remove the outer skin.

  • Cut the top and bottom off of each potato to get rid of the extra skin and any strings.

• Make the Filling:

  • Dump the ice bath and wipe the bowl dry. Add the potatoes back into the bowl.

  • Using a mixer on medium-high speed, beat the potatoes until smooth. Scrape down the side of the bowl to make sure all the potatoes are evenly blended.

  • Add the rest of the filling ingredients, mixing as you add:

    • Sugar and brown sugar

    • Spices: Cinnamon, Nutmeg, Ginger Powder, Salt

    • Vanilla Extract

    • Cream

    • Melted Butter

    • Flour

    • Egg (at room temp)

  • Once all ingredients are mixed, taste a very small amount and adjust the flavorings as desired. Tip: you can do this before adding the egg and flour to avoid any danger from raw ingredients.

• Fill the Pie Shells & Bake:

  • Grab pie shells from the freezer and begin adding your filling. Alternate between pies so they are filled evenly.

  • Bake for 1 hour and 10 minutes.

  • If the pie edges are starting to brown too quickly, cover the edges with aluminum foil.

• Let the pie cool for at least 15 minutes.

Serve with a dollop of whipped cream, enjoy!

---

#Kitchen Acumen Tips:

• Organic ingredients are not required but often lead to improved flavors.

• The pie filling can easily be made at the day before Thanksgiving. Keep in the fridge and then fill to bake for warm pie.

• You can also freeze the whole pie. Fill the pie, cover well with foil and freeze in a freezer bag. Pull out and bake the day before or on Thanksgiving.

• Store the baked pie in the refrigerator and allow to warm to room temperature before serving.