Sweet Potato Pie



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Preparation Time1.5 hrs



1/2 cup tapioca flour
1/4 tsp salt
1/2 cup vegetable shortening
1 egg
1 tblspn white vinegar
small glass ice water
1 cup rice flour
1/2 cup potato starch
1/4 cup sugar
2 tsp vanilla
2 tbspn honey
1 tbsp corn starch sifted into sugar, NO clumps
9-inch, unbaked Pie Crust
tiny pinch ground clove
2 tsps Vanilla Extract
teaspoon cinnamon
dash nutmeg
2 large eggs
1/4 cup honey
3/4 cup, packed brown sugar
2/3 cup, cut into small pieces unsalted butter, room temperature
2 lbs sweet potato


1. Sift together flours, sugar, and salt.

2. Cut in shortening.

3. Whisk together egg, vinegar, 2-3 tblspns ice water (or as needed), vanilla and honey.

4. Cut all together until smooth. Form dough into a ball and refrigerate over night.

5. Roll out on a lightly floured surface to desired thickness. Place into greased Pyrex pie dish.

1. Peel, then finely chop sweet potatoes.

2. Cut butter and place in the bottom of a large mixing bowl. Set sweet potatoes to boil. They're done when you can easily mash them with the back of a spoon.

3. Drain sweet potatoes, then dump them over the butter in your mixing bowl. Beat with a mixer or hand mash for a minute or two. Add milk, eggs and spices. Mash until there is a fine, even texture to everything.

4. Spoon into unbaked crust. There will be some filling leftover. I like to put it in a small dish and bake it later or along side the pie for those that hate crust.

5. Bake at 350 F for 50-60 minutes, or use the knife test. (Insert knife into center of pie and remove. If it comes out clean, pie is finished.)

In the fall, I love to eat a piece of sweet potato pie with some friend chicken livers. Just a suggestion, if you like fried chicken livers.

6. Squash and sweet potato fillings freeze easily for up to 3 months depending on your method. I double or triple freezer bag my fillings, and refrigerate before freezing.

Oct 27, 2010 12:16:45 AM Amanda said...

My crust looks different in the pic because I had nothing but corn flour and corn meal. Still tasty!

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