Sweet Potato Pie from Fantasy Life
This recipe is to make 2 Pies, just split the measurements in half for 1 Pie.
Ingredients
Filling
- 1 ½ Cup (or about 38 Packets) of Splenda or Sugar
- ¼ Tsp Nutmeg
- 1 Tsp Salt
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 4 Eggs
- 2 Cans of Evaporated Milk
- 2 or 3 Sweet Potatoes (2 Cups Mashed)
Crust (Basic pie crust ‘with filling’ recipe from The Joy of Cooking)
- 2 Cups Flour
- 1 Tsp Salt
- 2/3 Cup Shortening
- 2 Tbsp Butter
Tools
- 9 inch Glass or Ceramic Pie Pans
- Mixer (or Hand-mixer and a mixing bowl)
- Blender
- Pot
- Peeler
- Rolling Pin
1) Peel the sweet potatoes and place them in a pot with water. Slowly boil them till the potatoes become tender. Carefully remove the potatoes (you can use a colander to make it easier, but be really carefully).
You can skip peeling the potatoes first. Carefully wash them to make sure there’s no dirt (or at least as much as you can get off), then boil till tender and carefully remove them for the pot and pull off the skin with a fork once they’ve cooled.
(I just find it safer and easier to peel them first.)
2) Break up the potatoes into smaller pieces if needed and place them in a blender, bit by bit, and blend them till they’re completely mashed.
3) Measure out 2 cups of the mashed sweet potatoes and place them in a mixing bowl. Mix in all the the dry ingredients together with the 2 cups of mashed sweet potatoes, then mix in the eggs, then the evaporated milk (The mixture will look a bit runny, but it’ll thicken while it bakes).
(If you end up having extra mashed potatoes left over, you can put them into a freezer bag and place it in the freezer for a future pie!)
4) Moving on to your crust, get all the ingredients listed for it and mix them together (much easier to do using a mixer, so if you’re already using it, you’ll have to transfer your potato mixture into another bowl and clean the bowl and whisk).
5) Clear a space to roll out the dough. Gather dough into a ball and slice in half. Roll out the pieces of dough, separately, to be as circular as possible. They should be a little less than two inches bigger than the pie pans.
6) Place the rolled-out dough into each pie pan carefully and gently press them in, to fit along the inside of the pan. Fold the edges onto the lip of the pan (You can get creative and pinch down the dough about every inch, in opposite directions, to create sort of a wave or use a fork to just add some texture).
7) Once you’re satisfied with your crust, pour half of the sweet potato mixture in one pie crust and the other half into the other pie crust.
8) Preheat oven 350 and bake for 40 to 50 minutes, use a butter knife and poke into the middle of the pie. If the sweet potato filling sticks to the knife, bake for about another 5 minutes and test it again. Once it’s done, let it cool for about 2 hours or till the pie is completely cooled off (this allows it to solidify thoroughly, so it doesn’t fall apart when you slice it).
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