Christmas

Sweet Potato Custard Pie

November  1, 2013
1 Stars
Author Notes

Truth is, on Thanksgiving, I'd rather have sweet potato pie than pumpkin or pecan pie. This recipe is adapted from Damon Lee Fowler's charming cookbook "Beans, Greens and Sweet Georgia Peaches." —Lucy Mercer

  • Serves 8
Ingredients
  • Pie Crust
  • 2 cups all-purpose, unbleached flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup vegetable shortening, very cold
  • about 1/3 cups ice water
  • Sweet potato custard
  • 5 or 6 medium sweet potatoes
  • 4 tablespoons unsalted butter, softened
  • 3 large eggs
  • a pinches salt
  • 1 tablespoon vanilla extract
  • 1 cup sugar
In This Recipe
Directions
  1. To make pie crust: Place the flour, salt and sugar in the bowl of the food processor. Pulse five times to mix the dry ingredients. Add the shortening, pulsing until the flour resembles coarse meal or grits. Add a few tablespoons of ice water and pulse. Continue adding ice water until dough comes together.
  2. Lightly flour a clean counter top and remove dough from bowl of food processor. Using a light touch, press dough into a round disk, wrap in plastic and chill for at least an hour or overnight.
  3. To roast sweet potatoes: rinse off tubers, place them on a foil-lined baking sheet and prick the tops with a fork. Roast in a 400 degree oven for about an hour. Let the sweet potatoes cool, then remove the pulp from their jackets. Mash the pulp.
  4. Stir together the sweet potato pulp, sugar and softened butter in a bowl. Add the eggs, salt and vanilla, stirring well. Pour into a pastry-lined pan and bake in a preheated 375 degree oven for 40 minutes. Let cool, then slice and serve.

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1 Review

E L. February 19, 2022
I'd love to try this recipe. It seems basic, easy an delicious. However, it doesn't mention sugar in the ingredients for the filling but says to add it in the instructions. How can I add sugar when it doesn't say how much in the ingredient list?