Old-Fashioned Sweet Potato Pie made with a homemade buttery shortcrust pastry and decorated with cream, a delicious dessert be to enjoyed throughout the Fall season. Particularly nice for your Thanksgiving menu, this pie is so easy to make, and a big winner with everyone. I will show you how to make the best sweet potato pie, so much better than the ready-made stuff.
- 250 g plain flour
- 125 g butter
- 3 tablespoon granulated sugar
- 1 egg yolk
- 2 tablespoon cold water
- 450 g roasted sweet potatoes (1 lb)
- 2 eggs
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- ⅔ cup milk
- 120 ml cream double or heavy cream, whipped cream
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To make the shortcrust pastry, sift the flour, add the cold butter cut into cubes, and use your fingertips to rub them together until the mixture resembles breadcrumbs.
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Add the sugar, egg yolk and water, and knead gently to get a smooth dough.
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Cover it with clingfilm, and chill it in the fridge for 10-15 minutes.
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Use a rolling pin to a roll it over, then arrange it over a pie/quiche pan.
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Cut out the excess dough, and use a fork to prick the dough in several places.
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Add the cool roasted sweet potatoes to a large bowl, add the white and brown sugar, milk, eggs and vanilla extract, and mix well.
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Pour the mixture over the crust, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 40-45 minutes until the filling is set and the pastry is golden.
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Leave to cool completely, then beat the cream until it holds stiff peaks, and add it to a piping bag fitted with a star nozzle.
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Decorate and serve cold from the fridge!
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.