Thanksgiving Sweet Potato Pie Recipe

by Susanna
(Georgia)

Crust Ingredients:

1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
3 to 4 tablespoons cold water

Sweet Potato Pie Filling:

1 1/4 cups firmly packed brown sugar
4 medium (1 1/2 cups) sweet potatoes, cooked skins removed, mashed*
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup evaporated milk
3 eggs


Make the Thanksgiving Sweet Potato Pie:

Heat oven to 350°F. Combine flour and 1/8 teaspoon salt in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Save a small amount of crust to decorate pie top. Using a cookie cutter, or by hand, shape leftover pie crust into leaf shapes. Place on topof pie about 15 minutes before end of baking time.

Combine all filling ingredients except evaporated milk, eggs and whipped cream in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add milk and eggs. Beat until well mixed.

Pour filling into crust. Bake for 50 to 60 minutes or until knife inserted in center comes out clean. If crust is browning too quickly, cover edge with 2-inch strip of aluminum foil. Cool completely. Garnish with whipped cream, if desired. Store refrigerated.

*Substitute 1 1/2 cups vacuum-packed canned mashed sweet potatoes.