Preparation Time1.5 hrs
|1/2 cup||tapioca flour|
|1/2 cup||vegetable shortening|
|1 tblspn||white vinegar|
|small glass||ice water|
|1 cup||rice flour|
|1/2 cup||potato starch|
|1 tbsp||corn starch||sifted into sugar, NO clumps|
|9-inch, unbaked||Pie Crust|
|tiny pinch||ground clove|
|2 tsps||Vanilla Extract|
|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.