My farmer’s market has had a lot of sweet potatoes lately. I decided to make something I hadn’t made before with them, sweet potato pie. I figured if it was good enough, I would add it to the Thanksgiving menu. It was pretty darn good. My fiance has requested a face off of my sweet potato pie to pumpkin pie to decide which he likes better. Guess I’ll be doing that before Thanksgiving or we will be over run with pie!

RECIPE: Sweet Potato Pie
Makes 1 Pie

SUPPLIES NEEDED:
Kitchen Aid Mixer
Pie Pan
Oven at 400, then 350 degrees
Rolling Pin
Wax Paper

INGREDIENTS for Crust:
1 lb 4 oz Flour
14 oz Crisco
6 oz Cold Water
Salt

INGREDIENTS for Filling:
1/4 Cup Brown Sugar
1/2 Cup Margarine
2 Baked Sweet Potatoes
1/2 Cup Evaporate Milk
3/4 Cup White Sugar
2 Eggs
Sprinkle of Nutmeg
1 t Cinnamon
1/2 t Cloves
1/2 t Allspice
1/2 t Ginger

DIRECTIONS:
1) Crumble Crisco into the flour until chunky but not crumbly.
2) Add a dash of salt, and then add water and let the dough form.
3) Wrap dough in wax paper and pop into the freezer, while you make the filling.
4) Bake 2 sweet potatoes (about 1lb) in an oven for about an hour.
5) Scoop baked sweet potato in mixing bowl. Beat in margarine and white sugar.

6) Mix in eggs, evaporated milk, and spices.
7) Remove dough from freezer, split in half and roll out.
8) Sprinkle the pie dough with brown sugar and bake in 400 degree oven for 15 minutes.
9) Remove crust from oven, lower heat to 350 degrees, and fill with pie filling.
10) Bake for 40 minutes or until a knife comes out clean.
11) Let cool on a cooling rack, and then chill in the oven until you’re ready to serve.

This pie is amazing. Flavorful, balanced, just wonderful. You will impress everyone with this recipe.