Delicious Sweet Potato Pie Crust Recipe: A Comforting Classic for Your Desserts

There’s something magical about a sweet potato pie crust that adds warmth and comfort to any dessert. Growing up, I remember my family gathering around the table, savoring the rich flavors and buttery texture of this delightful crust. It’s not just a vessel for filling; it’s a star in its own right!

Ingredients

For the Sweet Potato Filling

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 3/4 cup brown sugar
• 1/2 cup milk (or plant-based milk)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 4 to 6 tablespoons ice water

Instructions

In this section, I will guide you through the steps for creating a delicious sweet potato pie crust from scratch. Follow these instructions closely to ensure the perfect balance of flavor and texture.

1. Prepare the Sweet Potatoes: Start by washing two medium-sized sweet potatoes thoroughly. Prick holes in them using a fork to prevent bursting during cooking. Place the sweet potatoes in a pot of boiling water and cook for about 30 to 40 minutes until they are tender. Drain and let them cool before peeling the skin off. Once cooled, mash the sweet potatoes until smooth, measuring out one cup for the pie crust.
2. Gather the Dry Ingredients: In a mixing bowl, combine one and a half cups of all-purpose flour, two tablespoons of sugar, and a pinch of salt. Whisk the ingredients together until they are evenly combined.
3. Cut the Butter: Take one stick of chilled unsalted butter. Cut it into small cubes. Add the cubes of butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Add the Sweet Potato: Incorporate the prepared mashed sweet potato into the flour and butter mixture. Mix it gently until it forms a sticky dough.
5. Chill the Dough: Form the dough into a disc and wrap it tightly in plastic wrap. Refrigerate for at least one hour to allow the flavors to meld and the butter to firm up.
6. Roll Out the Dough: After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about an inch thick. Carefully transfer the rolled-out dough to a 9-inch pie pan, gently pressing it into place.
7. Pre-bake the Crust: Preheat your oven to 375°F. Poke the bottom of the crust with a fork to prevent bubbling. Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes until the crust is lightly golden.

Make the Crust

Creating the sweet potato pie crust is a key step that enhances the overall flavor and texture of the dessert. I love how this crust combines the sweetness of potatoes with a buttery, flaky finish.

Mix Ingredients

First, I start by combining the dry ingredients. I measure out 1 ½ cups of all-purpose flour and add ¼ teaspoon of salt along with 2 tablespoons of sugar in a large mixing bowl.

I whisk them together until they’re well combined. Next, I take ½ cup of cold, unsalted butter and cut it into small cubes.

I add these butter cubes to the dry mixture and use a pastry cutter or my fingertips to work the butter into the flour until it resembles coarse crumbs.

The key here is to keep the butter cold to ensure a flaky crust!

After that, I mix in ½ cup of the previously mashed sweet potato, which adds moisture and flavor to the dough.

I blend it gently, being careful not to overwork the mixture. If the dough seems too crumbly, I can add a teaspoon of cold water at a time until it comes together.

Shape the Crust

Once the dough is fully combined, I gather it into a ball and flatten it into a disk. I wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough allows the flavors to meld and makes it easier to roll out.

After chilling, I lightly flour my work surface and roll out the dough into a circle about ¼ inch thick, ensuring it’s large enough to fit into my pie pan. I gently transfer the rolled dough to the pan, letting it rest there before trimming the edges.

I press the dough into the pan to create a nice even layer. Then, I poke the bottom with a fork to prevent bubbling during baking.

Assemble the Pie

Now that the crust is pre-baked and ready, it’s time to fill it with that delectable sweet potato mixture and get it baking.

Fill with Sweet Potato Mixture

I start by carefully pouring the sweet potato filling into the pre-baked crust. The filling should be smooth and creamy, the vibrant orange color inviting and warm. I gently spread it evenly with a spatula, ensuring every inch of the crust is covered.

This mixture is a delightful combination of mashed sweet potatoes, brown sugar, milk, butter, eggs, and a hint of cinnamon and nutmeg that dances on the palate.

I make sure to leave a small space at the top of the crust, as the filling might expand slightly while baking.

Bake

Next, I slide the pie into a preheated oven at 350 degrees Fahrenheit. The aroma filling my kitchen as the pie bakes is simply irresistible. I let it bake for about 45 to 50 minutes or until the filling has set and a lovely golden crust forms along the edges.

To check for doneness, I gently shake the pie; it should be slightly firm and not jiggly in the center. Once baked, I remove the pie from the oven and let it cool on a wire rack. This cooling step allows the pie to firm up and makes slicing easier later.

Conclusion

I can’t tell you how much joy this sweet potato pie crust brings to my kitchen. It’s more than just a base for the filling; it’s a delightful experience that adds warmth and flavor to any gathering.

Baking this pie reminds me of cherished moments spent with family and friends. The combination of sweet potatoes and spices creates a comforting aroma that fills the air and invites everyone to the table.

So whether you’re making it for a holiday or just a cozy weekend treat, I hope this recipe becomes a beloved staple in your home. Happy baking!

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