Sweet Potato Pie

Sweet Potato Pie

For crust and cutouts:
12 Tbsp salted butter
4 Tbsp lard
2 cups flour
Spray bottle filled with water

1. Preheat oven to 375 degrees.
2. Place butter and lard in a food processor or blender, chop.
3. Incorporate flour as processor stirs.
4. Place crumbly dough in a large bowl. Spray sparingly (3-4 times only) as you knead the dough to reach desired consistency.
5. Roll dough out on a lightly floured surface. Place in pie pan, cut away excess dough.
6. Prick bottom of crust with a fork. Bake 15 minutes. Remove from oven to cool.
5. Cut mini shapes out of excess dough. Cover with a moist towel and place in fridge until use.

For sweet potato filling:
2 cups sweet potatoes, mashed
1 cup sugar
4 Tbsp butter, melted
1 egg plus 1 egg yolk
1 tsp vanilla
Dash salt
1/2 tsp ginger
½ tsp cinnamon
½ cup cream

1. nI a large bowl, beat all ingredients smooth.
2. Pour filling into prepared pie crust. Decorate with mini leaves. Bake 30 minutes. Cover edges lightly with aluminum foil and bake an additional 15 minutes.
3. Cool before completely before cutting.

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