Grandma’s Legacy: The Ultimate Old-Fashioned Sweet Potato Pie Recipe

Recipes Italian Chef

Grandma’s Legacy: The Ultimate Old-Fashioned Sweet Potato Pie Recipe

Sweet potato pie. Just the words evoke feelings of warmth, comfort, and holiday gatherings. It’s more than just a dessert; it’s a tradition, a piece of history passed down through generations. This recipe isn’t just any sweet potato pie recipe. This is *the* sweet potato pie recipe, the one that tastes like Grandma made it – the kind that makes you close your eyes and savor every single bite.

This old-fashioned sweet potato pie embodies everything a classic dessert should be: creamy, subtly spiced, and with a tender, flaky crust that practically melts in your mouth. Forget overly complicated techniques and modern twists. This recipe stays true to its roots, relying on simple ingredients and time-tested methods to deliver an unforgettable pie. Get ready to bake a little bit of nostalgia!

## Why This Recipe Works

What makes this sweet potato pie stand out from the crowd? It all comes down to a few key factors:

* **Perfect Sweet Potato Preparation:** Roasting the sweet potatoes brings out their natural sweetness and creates a depth of flavor that boiling simply can’t match. The roasting process caramelizes the sugars, resulting in a richer, more complex taste.
* **The Right Balance of Spices:** This recipe uses a blend of warm spices like cinnamon, nutmeg, and ginger to complement the sweet potatoes without overpowering them. The spices enhance the natural flavors, creating a harmonious and comforting aroma.
* **A Creamy, Smooth Filling:** The combination of evaporated milk, sweetened condensed milk, and butter creates a luxuriously creamy and smooth filling that is both decadent and satisfying. The filling is perfectly balanced, not too sweet and not too bland.
* **A Tender, Flaky Crust:** A homemade pie crust is essential for the ultimate sweet potato pie experience. This recipe provides a simple and reliable crust recipe that is easy to make and delivers a perfectly flaky and tender result.

## Ingredients You’ll Need

Before you start baking, gather all your ingredients. This will make the process smoother and more efficient.

**For the Pie Crust:**

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 1/4 cup cold shortening, cut into small pieces
* 5-7 tablespoons ice water

**For the Sweet Potato Filling:**

* 2 pounds sweet potatoes (about 2-3 medium-sized)
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cloves (optional)
* 1/4 teaspoon salt
* 1 (12 ounce) can evaporated milk
* 1 (14 ounce) can sweetened condensed milk
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract

## Equipment You’ll Need

* Baking sheet
* Parchment paper (optional)
* Large bowl
* Pastry blender or food processor
* Rolling pin
* 9-inch pie plate
* Mixer (stand or hand-held)
* Measuring cups and spoons

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own old-fashioned sweet potato pie.

**Part 1: Making the Pie Crust**

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening.

* *Tip: Keeping the fat cold is crucial for creating a flaky crust. If the butter starts to soften, place the bowl in the freezer for a few minutes.*

3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Stop adding water when the dough just comes together. Be careful not to overmix.

* *Tip: The amount of water you need may vary depending on the humidity and the type of flour you use.*

4. **Form the Dough:** Gently form the dough into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours).

* *Tip: Chilling the dough allows the gluten to relax, which will prevent the crust from shrinking during baking.*

5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle.

6. **Transfer to Pie Plate:** Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.

7. **Trim and Crimp:** Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using a fork or your fingers to create a decorative border.
8. **Pre-bake (Blind Bake) the Crust:**
*Preheat oven to 375°F (190°C).
*Line the pie crust with parchment paper and fill with pie weights (or dried beans).
*Bake for 15 minutes. Remove the parchment paper and pie weights.
*Bake for another 5-10 minutes, or until the crust is lightly golden brown. Watch carefully to prevent burning.
*Let the crust cool completely before adding the filling.

**Part 2: Preparing the Sweet Potatoes**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare Sweet Potatoes:** Wash and scrub the sweet potatoes. You can either prick them several times with a fork or leave them whole.
3. **Roast the Sweet Potatoes:** Place the sweet potatoes on a baking sheet lined with parchment paper (optional). Roast for 45-60 minutes, or until they are very soft and easily pierced with a fork.

4. **Cool and Peel:** Let the sweet potatoes cool slightly. Once they are cool enough to handle, peel off the skins.
5. **Mash the Sweet Potatoes:** Place the peeled sweet potatoes in a large bowl and mash them thoroughly with a fork or potato masher until smooth. You should have about 2 cups of mashed sweet potatoes.

**Part 3: Making the Sweet Potato Filling**

1. **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

2. **Add Spices:** Stir in the cinnamon, nutmeg, ginger, cloves (if using), and salt.
3. **Incorporate Sweet Potatoes:** Add the mashed sweet potatoes to the butter and sugar mixture and mix until well combined.

4. **Add Wet Ingredients:** Gradually add the evaporated milk and sweetened condensed milk, mixing until smooth.

5. **Add Eggs and Vanilla:** Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined. Be careful not to overmix.

**Part 4: Baking the Sweet Potato Pie**

1. **Pour Filling into Crust:** Pour the sweet potato filling into the pre-baked pie crust.
2. **Bake the Pie:** Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. The edges of the crust should be golden brown.

* *Tip: To prevent the crust from browning too quickly, you can cover the edges with aluminum foil during the last 15-20 minutes of baking.*

3. **Cool Completely:** Let the pie cool completely on a wire rack before slicing and serving. This will allow the filling to set properly.

* *Tip: For best results, refrigerate the pie for at least 2 hours before serving. This will further enhance the flavor and texture.*

## Tips for Success

* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of your pie. Use fresh, high-quality sweet potatoes, butter, and spices for the best results.
* **Don’t Overmix the Dough:** Overmixing the pie crust dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together, and then chill it thoroughly before rolling it out.
* **Roast the Sweet Potatoes:** Roasting the sweet potatoes brings out their natural sweetness and creates a deeper flavor than boiling.

* **Don’t Overbake the Pie:** Overbaking the pie can result in a dry, cracked filling. Bake the pie until the filling is set but still slightly jiggly in the center. It will continue to set as it cools.
* **Let the Pie Cool Completely:** Cooling the pie completely allows the filling to set properly and prevents it from being runny. For best results, refrigerate the pie for at least 2 hours before serving.

## Variations and Adaptations

* **Add a Streusel Topping:** For a crunchy and sweet topping, sprinkle the pie with a streusel topping made from flour, butter, sugar, and nuts before baking.
* **Use Different Spices:** Experiment with different spices to customize the flavor of your pie. Try adding a pinch of cardamom, allspice, or mace.
* **Add Bourbon or Rum:** For a boozy twist, add a tablespoon or two of bourbon or rum to the sweet potato filling.
* **Make it Vegan:** Substitute the butter with vegan butter, the milk with plant-based milk, and the eggs with a flaxseed egg replacement to make a vegan sweet potato pie.
* **Ginger Snap Crust:** Instead of a traditional pie crust, use crushed ginger snap cookies mixed with melted butter for a flavorful and unique crust.

## Serving Suggestions

* **Whipped Cream:** Serve the sweet potato pie with a dollop of freshly whipped cream.

* **Vanilla Ice Cream:** A scoop of vanilla ice cream is a classic pairing with sweet potato pie.

* **Caramel Sauce:** Drizzle with warm caramel sauce for an extra touch of indulgence.

* **Pecan Topping:** Sprinkle with toasted pecans for added crunch and flavor.
* **Enjoy it on its own:** Sometimes the simple classic is the best!

## Storage Instructions

* **Refrigerator:** Store leftover sweet potato pie in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or place it in an airtight container.
* **Freezer:** To freeze sweet potato pie, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

## Frequently Asked Questions (FAQs)

* **Can I use canned sweet potato puree?**
While fresh is always best, you can use canned sweet potato puree in a pinch. Be sure to use plain sweet potato puree, not sweet potato pie filling, which already contains spices and sugar. Drain any excess liquid from the puree before using it.
* **Why is my pie filling cracked?**
A cracked pie filling is usually caused by overbaking. Be sure to bake the pie until the filling is set but still slightly jiggly in the center. Avoid overbaking, and let the pie cool completely before slicing.
* **Can I make the pie crust ahead of time?**
Yes, you can make the pie crust ahead of time. Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Thaw the dough in the refrigerator overnight before rolling it out.
* **Can I use a store-bought pie crust?**
Yes, you can use a store-bought pie crust if you’re short on time. Just be sure to choose a high-quality crust for the best results.
* **Why is my crust soggy?**
Blind baking helps avoid a soggy crust.
* **How do I know when the pie is done baking?**
The pie is done when the filling is set but still slightly jiggly in the center. The edges of the crust should be golden brown. You can also insert a knife into the center of the filling. If it comes out clean, the pie is done.

## Conclusion

This old-fashioned sweet potato pie recipe is a timeless classic that is sure to impress. With its creamy filling, warm spices, and tender crust, it’s the perfect dessert for any occasion. So, gather your ingredients, put on your apron, and get ready to bake a little bit of happiness. Enjoy!

This recipe is more than just a set of instructions; it’s a connection to the past, a taste of home, and a reminder of the simple pleasures in life. Share it with your loved ones and create memories that will last a lifetime.

So, what are you waiting for? Preheat that oven and let the aroma of sweet potatoes and spices fill your kitchen. You’re just a few steps away from enjoying a slice of heaven!

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