Whipped Sweet Potato Pie with Cinnamon

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  • Total Time: 5 hrs 45 mins
  • Hands-on Time: 25 mins
  • Makes: 8 servings

Turn a holiday favorite — sweet potato pie — into a work of art with our incomparable organic cinnamon and nutmeg.

Ingredients

  • FOR THE PIE FILLING:

    2 1/2 cups cooked and mashed sweet potatoes

    1 cup cane sugar

    1/2 teaspoon Simply Organic Cinnamon

    1/2 teaspoon Simply Organic Nutmeg

    1/2 teaspoon sea salt or pink Himalayan salt

    4 tablespoons unsalted butter

    3 large eggs

    1/4 cup milk


    FOR THE CRUST:

    1 1/4 cups all-purpose flour

    1/4 teaspoon sea salt or pink Himalayan salt

    8 tablespoons unsalted butter

    1/4 cup ice water

Directions

    To Make the Pie Filling:

    1. Preheat oven to 350 degrees.
    2. In a large mixing bowl, combine sweet potatoes, sugar, cinnamon, nutmeg, salt and butter. Mix until well combined, then add eggs and milk. Beat until well combined.

    To Make the Crust:

    1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water (without the ice!) a tablespoon at a time, until mixture forms a ball.
    2. Wrap dough in plastic and refrigerate for 4 hours or over night.
    3. Remove dough from refrigerator and allow to sit for at least 20 minutes.
    4. On a lightly floured surface, roll dough out to fit a 9-inch pie dish. Place dough in dish, pressing it evenly into the bottom and sides of the dish. Crimp or pinch edges as desired.

    To Assemble:

    1. Preheat oven to 350 degrees.
    2. Pour filling into crust and bake for 1 hour, until filling is set in the center. Remove from oven and allow to cool for 10 minutes before serving.


    Recipe Tip:

    For deeper flavor, roast whole, uncooked sweet potatoes at 350 degrees for 45 minutes to 1 hour. When cool enough to handle, simply slip the potatoes out of their skins and mash.

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