Dad's Sweet Potato Pie
For the Crust:
- ½ cup (4 ounces) cold unsalted butter, cut into small cubes
- 1½ cup all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ⅓ cup cold buttermilk
For the Filling:
- 2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes
- ¾ cup packed brown sugar
- 1 ¼ teaspoon ground coriander
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup (2 ounces) unsalted butter
- 1 ¼ cup (10 ounces) evaporated milk, divided
- ⅓ cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
To make the pie crust
- In a medium bowl whisk together flour, sugar, and salt.
- Add cold, cubed butter and, using your fingers (or a potato
masher), work the butter into the flour mixture.
- Quickly break the butter down into the flour mixture, some butter
pieces will be the size of oat flakes, some will be the size of peas.
- Create a well in the mixture and pour in the cold buttermilk.
- Use a fork to bring to dough together. Try to moisten all of the
flour bits. Add a bit more buttermilk if necessary, but you want to
mixture to be shaggy and not outwardly wet.
- On a lightly floured work surface, dump out the dough mixture. It
will be moist and shaggy. That’s perfect.
- Gently knead into a disk.
- Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing
the dough to rest in the refrigerator will help rechill the butter and
distribute the moisture.
- To roll out the pie crust, on a well floured surface, roll the
crust 1/8 inch thick and about 12 inches in diameter.
- Transfer it to a pie pan. Trim the edge almost even with the edge
of the pan Fold the edges under and crimp with your fingers or a fork.
- Cover it with plastic wrap and refrigerate it for a minimum of 30
minutes and a maximum of 3 hours.
To make the filling
- Preheat the oven to 375° F. Place a rack in the upper third of
- First peel the sweet potatoes. Dice the sweet potatoes into large, 3-inch chunks.
- Place potato pieces in a large pot and cover with cool water. Place over medium high heat and bring
to a boil.
- Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes. Test the doneness of the
potatoes using a thin knife. If the knife meets any resistance, simmer the potatoes a bit longer.
- Drain into a colander.
- If you have a blender available, place cooked potato pieces, the packed brown
sugar, all of the spices, salt, butter, and half of the evaporated
milk in it and blend.
- If not, place ingredients in the same pot and either use and immersion blender, potato masher, or fork to mash the potatoes as they cook.
- Cook on low flame, simmer for about 5 minutes.
- In a medium bowl, whisk together the remaining evaporated milk,
granulated sugar, eggs, and vanilla extract. Whisk well.
- Pour the egg mixture into the warm sweet potato mixture.
- Pour the prepared filling into the pie crust.
- Place on a baking sheet and bake for 10 minutes at 375° F.
- Reduce the heat to 325° F and cook until cooked through, about 45 to 50 minutes.
- To test the pie for doneness lightly shake the baking sheet. If the
center of the pie has a wavy jiggle it needs more time in the oven.
If the center of the pie has a lighter, more structured jiggle, it’s