Sweet Potato Pie

From Dooky Chase's in NOLA by Chef Leah Chase.
Sweet Potato Pie
Sweet Potato Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

inch pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Ingredients

  • Filling

  • 4

    large sweet potatoes, boiled until tender and peeled

  • 1

    cup granulated sugar

  • 1

    tsp ground cinnamon

  • 2

    large eggs

  • 1/2

    cup sweetened condensed milk

  • 1/4

    cup unsalted butter, melted

  • Crust

  • 1

    cup all-purpose flour

  • 1

    tsp salt

  • 1/4

    cup pecans, finely chopped

  • 5

    Tbsp vegetable shortening

  • 1/2

    cup water, cold

  • sprinkle cinnamon

Directions

Filling: In a large bowl, mash the sweet potatoes. Add in the sugar and cinnamon and mix well. Best eggs with fork. Combine with condense milk and melted butter. Add to sweet potato mixture and whisk until smooth and bright orange. Set aside. Crust: Preheat oven to 450 degrees F. In a medium sized bowl stir flour and salt together, and add pecans. Cut in shortening until it is in small, pea sized lumps. Slowly add the water, and mix into stiff paste. ON a floured board, roll out the dough into a 10-inch circle, and place into pie pan. Prick the bottom with a fork several times. Bake for a few minutes, until the crust is barely cooked. Remove from the oven and lower the temperature to 350 degrees F. Fill pie shell with sweet potato mixture. Sprinkle top lightly with cinnamon. Return to pie to the oven, and bake for 35 minutes, until set. Cool to room temperature or chill, and serve.

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