Hey friends, it's Rosie, and in this video,
I'm making my homemade sweet potato pie. So this is actually my revised recipe
that I uploaded back in 2012. I still use ginger, cinnamon, and all the other good
stuff. I just really had to do this recipe over because my video is so
outdated. So let's get right into the recipe. So here is my stand mixer. I will
be using it because it makes everything easy for me. And I'm going to start off
making my crust. So we're going to pour in or sprinkle in some all-purpose
flour. I'm also going to sprinkle in some granulated sugar. I like a nice flavorful,
sweet crust for my pies. I added in a little bit of salt and then I'm going to
add in some frozen butter that I shredded up.
When you shred the butter up, it
makes it easier to mix in and incorporate everything. So yeah, that's
why I did it. So here is my butter-flavored shortening. I'm going to
add in some vanilla. Oh, don't skip out on that vanilla in the crust, it makes
everything so good! And now I'm going to pour in some ice water. Don't forget to
make sure that water is ice water. I'm now going to mix everything until it
forms into a dough. And once it does, I'm going to remove it out of my stand mixer,
and I'm going to flatten it out and divide it.
That's what I'm doing now.
By the way, I'm making a lot of crust because I'm going to be making another
pie. But that doesn't have anything to do with this recipe. But I just want you to
know that's why there's so much crust. And now I'm going to place this in the
refrigerator until I'm ready to use it. You can actually put this in the
refrigerator for about three to five days before you make a pie. So now we're
going to work on our pie filling. You're going to need a pound of sweet potatoes.
You're going to wash and peel them, then you're going to chop them. I actually
rinsed them again before tossing them into my pot. So there they are, nicely
rinsed, and I'm going to toss them in the pot. So don't forget if you have not
already, be sure to give this video a thumbs up and subscribe to my channel. I
upload every Sunday and Wednesday. And I'm going to pour in enough water to
cover up my sweet potatoes.
I'm going to boil the sweet potatoes
until they're nice and tender, just like this. You see that, I mean they're
practically falling apart – that's what you want. And now I drained the sweet
potatoes. So after draining them, I let them cool down completely, and now I'm
going to place them into my stand mixer. I have my whisk attachment, and I want to
whip up these sweet potatoes until they are nice and creamy, no lumps.
I want them
nice and creamy, just like that. So once I have reached that point, I'm ready to
start adding in my other ingredients. I'm going to start off with one large egg
that is at room temperature. I'm going to sprinkle in some granulated sugar. This
is a really easy recipe, you guys. And now we're going to sprinkle in some ground
cinnamon, some ground nutmeg, and my secret ingredient that I've been using
for years, ground ginger.
Again, I uploaded this recipe back in August 2012 – that
recipe or video is still up, so check it out if you want to. And now I'm going to
pour in some vanilla extract. You can use regular vanilla or bourbon vanilla. And
now I'm pouring in some evaporated milk. I added in some butter that is at room
temperature it's not melted, and I'll show you why. I'm going to mix everything,
or should I say whisk everything until it is nice and airy. I know this sounds funny
for a pie filling, but I find that when you whip it up like, this it makes your
filling – or once it's done, your pie's going to be so smooth and silky. Trust me,
you'll see at the end, it really works. So once everything was done mixing up and
all the other good stuff, I took the crust out of my refrigerator.
I flattened it out, and I place it into a 9 inch cake pan – not cake pan, pie pan.
we're not making cake. So now I'm going to grab a fork and I'm
going to poke some holes at the bottom of my pie dish, and I also poke the sides.
And I'm going to place this in the oven on 325 for 20 – no, 10 minutes.
20 minutes
will be way too long; 10 minutes. And you just want to crisp up the crust a little
bit before adding in the filling. So now we're ready to add in the filling. I did
turn the heat up to 350, so my oven is being preheated to 350 at this time. And
now we're going to smooth out the filling, okay. Make sure it's nice and even and
looks great, or as good as you can get it. And now we're ready to place this into
the oven. So again, it's on 350 Fahrenheit and we're going to bake this for 45 to
50 minutes. When it comes out, it's kind of ugly. It looks like this – it looks like
bread, it does not look like pie at all. But let it sit for about 30 minutes or
so and it will look like this, okay. So let it cool down to your preference. I
like mine at room temperature. And then you're ready to dig in! Again, this is
really easy to make. It makes the perfect Thanksgiving, Christmas, whatever – it makes
a perfect dessert any time. If you want the exact measurements, visit my blog, I
Heart Recipes.
You can print it out from there. And again subscribe to my channel
if you haven't already. See you soon!.
