This Delicious Sweet Potato Pie is the Ultimate Fall Comfort Food! | #SoulFoodSunday
This Delicious Sweet Potato Pie is the Ultimate Fall Comfort Food! | #SoulFoodSunday - Looking for a delicious and easy recipe to make this holiday season? Look no further than this sweet potato pie recipe! This pie is made with a delicious sweet and creamy filling, and a crumbly and crispy walnut and pecan crust.
If you're looking for a delicious and easy holiday dessert, this sweet potato pie is perfect for you! This pie is easy to make and can be made in just one or two hours. You won't be disappointed in this delicious and classic holiday pie!
Printable Recipe:
Ingredients:
Crust
1 pre-made refrigerated Pie Crust or Graham Cracker Crust
Filling
½ stick Butter, melted
½ cup Sugar
2 Eggs
¾ can Evaporated Milk
2 cups Sweet Potato, cooked and mashed
2 tsp Vanilla
½ tsp Cinnamon
½ tsp Nutmeg
Pecan Topping Ingredients:
1 cup Brown Sugar, packed
½ stick Butter, melted
⅓ cup Flour
½ cup Pecans, chopped
½ cup Walnuts, chopped
0:00 intro & ingredients
2:09 Peeling cooked sweet potatos
2:55 smashing sweet potato in a bowl
3:51 pie crust TIP
4:45 prepping pie crust
6:30 mixing ingredients to pie mixture
8:28 add pie filling to crust
11:11 put pie in the oven to bake
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Carla Hall's Sweet Potato Pie | Food Network
Carla shares how to make a sweet, flaky pie crust for her thick and decadent sweet potato pie, perfect for Thanksgiving or any time of year!
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Sweet Potato Pie
RECIPE COURTESY OF CARLA HALL
Level: Intermediate
Total: 5 hr (includes cooling time)
Active: 30 min
Yield: one 9-inch pie
Ingredients
2 pounds sweet potatoes
1 disk Carla's Classic Pie Dough, fitted into a deep-dish pie plate and frozen, recipe follows
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar, plus more if needed
1 cup evaporated milk
2 large eggs
Carla's Classic Pie Dough:
1 tablespoon sugar
1/2 teaspoon table salt
2 1/4 cups all-purpose flour, plus more for rolling
1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
Directions
Preheat the oven to 350 degrees F.
Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
Raise the oven temperature to 425 degrees F.
Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
Carla's Classic Pie Dough:
Yield: Two 9-inch crusts
Dissolve the sugar and salt in 1/3 cup water and chill until cold.
Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.
Cook’s Note
The unbaked crust can be frozen for up to 1 month. The sweet potatoes can be baked, mashed, and refrigerated for up to 3 days.
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Carla Hall's Sweet Potato Pie | Food Network
Secret to the Best Flaky Butter Pie Crust
Our best pie crust recipe! We’ve been making this easy recipe that guarantees consistent flaky pie dough for over 10 years and haven’t looked back.
→ Recipe:
The secret to making the best pie crust is to coat a portion of the flour with cold butter before mixing in the rest of the flour. This simple step minimizes gluten formation and guarantees a super flaky, light pie crust.
Recipes mentioned in the video:
→ Sweet Potato Pie:
→ Apple Pie:
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CHAPTERS
00:00 - The Best 100% Butter Pie Crust Recipe
01:13 - Adding Butter to the Flour
02:21 - Making Pie Dough by Hand
03:24 - Mixing the Ingredients:04:30 - Rolling out the Dough for the Pie
05:42 - Building the base for a pie
06:43 - Making a Delicious Pie
#piecrust #pierecipes #piecrustrecipe #easyrecipes #pierecipe #bakingvideo
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My 4 tips for a beautiful pie crust #shorts
Baking a Perfect Pumpkin Pie
Account for carry over baking by taking the pie out of the oven when the center wobbles just slightly. Once the pie completely cools, the filling will be silky smooth and perfectly set.
Larger pumpkin pies may also crack when over baked
How to Make Tourte aux Pommes de Terre (French Potato Pie)
Test cook Keith Dresser shows host Bridget Lancaster how to make the best Tourte Aux Pommes de Terre (French Potato Tart).
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