Are you ready to experience the ultimate comfort food? This isn't just any sweet potato pie; this is Brenda Gantt's Sweet Potato Pie – a recipe passed down through generations, perfected to deliver a taste of Southern hospitality in every bite. Forget those bland, store-bought versions. This homemade pie is bursting with flavor, boasting a perfectly spiced sweet potato filling nestled in a flaky, buttery crust. It's the kind of dessert that'll make your family and friends beg for seconds (and maybe even thirds!). This recipe is perfect for holiday gatherings, potlucks, or simply a cozy night in. Let's get baking!
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- 1/2 cup ice water
For the Sweet Potato Filling:
- 3 pounds sweet potatoes, peeled and cubed
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This will prevent shrinkage during baking.
- Roll out the dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges.
Making the Sweet Potato Filling:
- Boil sweet potatoes: Boil the cubed sweet potatoes until tender, about 15-20 minutes. Drain well.
- Mash sweet potatoes: Mash the cooked sweet potatoes until smooth.
- Combine ingredients: In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, cinnamon, nutmeg, cloves, ginger, salt, and vanilla extract. Mix until well combined.
- Pour into crust: Pour the sweet potato filling into the prepared pie crust.
Baking the Pie:
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts browning too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Sweet Potato Pie:
- Use good quality sweet potatoes: The flavor of your pie will depend heavily on the quality of your ingredients. Choose sweet potatoes that are firm and free of blemishes.
- Don't overmix the filling: Overmixing can lead to a tough pie. Mix just until the ingredients are combined.
- Let the pie cool completely: This is crucial for preventing a runny filling. Patience is key!
Variations:
- Add pecans or walnuts: For a delightful crunch, add 1/2 cup of chopped pecans or walnuts to the filling.
- Use a different spice blend: Experiment with different spice combinations to find your favorite flavor profile. A dash of allspice or cardamom can add a unique twist.
- Make mini pies: This recipe can easily be adapted to make individual mini pies, perfect for portion control and presentation.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (This will vary depending on crust and serving size)
This recipe delivers a delicious and satisfying dessert experience, perfect for those seeking easy recipes, healthy meals (relatively speaking for a dessert!), or quick dinner ideas to complement their meal. It's a testament to the magic of homemade cooking and showcases some of the best recipes available. Enjoy!