Whipped Sweet Potato Pie with Cinnamon

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  • Total Time: 1 hrs 45 mins
  • Hands-on Time: 0 hrs 45 mins
  • Makes: 8 servings

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

Ingredients

  • 1/2 teaspoon

    SO Vietnamese Cinnamon
  • 1/2 teaspoon

    SO Nutmeg Ground Organic
  • 3/4 teaspoon

  • 2 1/2 cups cooked and mashed sweet potatoes

  • 1 cup Frontier Organic Cane Sugar

  • 4 teaspoons unsalted butter

  • 3 large eggs

  • 1/4 cup milk

  • 1 (9-inch) unbaked pie crust, recipe below

  • 1 1/4 cups all-purpose flour

  • 8 teaspoons unsalted butter

  • 1/4 cup ice water

Directions

    FOR THE PIE FILLING

    1. Preheat oven to 350 degrees.

    2. Mix sweet potatoes, sugar, spices, 1/2 teaspoon salt and butter in a large mixing bowl. Beat in eggs and milk. Transfer to prepared pie crust.

    3. Bake for 1 hour or until sweet potato mixture is set in the center. Remove from the oven; set aside to cool for 10 minutes before serving.

    FOR THE BASIC BUTTER PIE CRUST

    1. In a large bowl, combine flour and 1/4 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Stir in the water (without the ice!) a tablespoon at a time, until mixture forms a ball.

    2. Wrap in plastic and refrigerate for 4 hours or overnight. When you remove from refrigerator, allow at least 20 minutes for the dough to return to room temperature before using.

    3. Roll dough out to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Crimp or pinch edges as desired.

    For deeper flavor, cook the sweet potatoes by roasting them at 350 degrees for 45 to 60 minutes. When cool enough to handle, simply slip the potatoes out of their skins and mash.

     

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