As promised, I'm home from work this week and the baking is on! My husband has been dropping some hints lately that he really wants a Sweet Potato Pie...I think he's been watching too much Duck Dynasty. I'm on vacation from work this week so to the kitchen I went!
Sweet Potato Pie courtesy of Paula Deen
2 cups cooked sweet potatoes (bake 2-3 sweet potatoes at 350 for 1 hour and 15 minutes)
1 cup sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust (recipe follows)
Preheat the oven to 350 degrees F.
Using an electric hand mixer, combine the potatoes, sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 1 hour, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature.
Gluten-Free Pie Crust:
1 1/2 cups plus 2 tablespoons Cup 4 Cup flour
1 tablespoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
3 tablespoons ice water, or as needed
Mix the flour, sugar and salt into a food processor bowl. Add the butter and shortening and pulse until butter and shortening are pea size. You can also use a pastry blender, until the mixture resembles coarse crumbs. 1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days. When ready to use roll out and place into a pie plate. Cut off any excess and crimp the edges.
