Sweet Potato Pie

By

Rich and decadent tasting but surprisingly healthy using sweet potatoes (yams) and yogourt!. A great treat for your Holiday meals

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  • 8
  • Average
  • 30 mins
  • 2 mins
  • Average budget

Ingredients

  • Pie Crust Ingredients:
  • 2 cups flour
  • 1/2 cup vegetable shortening
  • 2 tbsp butter
  • 1 lg. egg + 3 tbsp. water
  • 1/2 tbsp. coarse sugar for decoration
  • Filling:
  • 1 tbsp flour
  • 1 egg
  • 3cups cooked, crumbled sweet potatoes (yams)
  • 1 cup yogourt
  • 1tsp cinnamon
  • 1/8th tsp each of ground allspice, clove, nutmeg
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Preparation

Step 1

Add water to the egg and whisk together, reserve 1 tbsp. for brushing dough.
Cut both shortenings into the flour with a pastry cutter to a pea size consistency. Add the egg mixture. Toss to coat. Gently form mixture into a ball. Refrigerate for 1 hr or up to 3 days ahead.
Roll out dough to 2" wider than your pie plate on a lightly floured surface or between 2 pieces of wax paper to approximately 1/4" thickness.

Dock or pierce the dough all over. This will allow steam to escape. Crimp the edges decoratively or cut leaf shapes with a sharp knife using extra dough and press onto edges.
Preheat the oven to 350F.

Step 2

Filling:
Add all ingredients into a food processor and blend until smooth. Do not over mix. Scrape into the pie shell. Smooth top.

Step 3

Brush the remaining egg over the crust edges and sprinkle with coarse sugar.

Step 4

Bake in the preheated oven for 40-50 min. until the crust becomes golden.

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Can be prepared baked and frozen up to 1 month

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