Whipped Sweet Potato Pie with Cinnamon
Total Time: 05h 45m
Hands-on Time: 00h 25m
Makes: 8 servings
Turn a holiday favorite — sweet potato pie — into a work of art with our incomparable organic cinnamon and nutmeg.
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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
- Preheat oven to 350 degrees.
- 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.
- 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.
- Wrap dough in plastic and refrigerate for 4 hours or over night.
- Remove dough from refrigerator and allow to sit for at least 20 minutes.
- 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.
- Preheat oven to 350 degrees.
- 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.
- 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.
