Ingredients
1½ cups all-purpose flour, divided
1 cup granulated sugar, divided
½ tsp salt, divided
1 lb sweet potatoes, peeled and chopped
2 medium eggs
½ cup evaporated milk
1 tbsp pure vanilla extract
1 tsp cinnamon, ground
½ tsp nutmeg, ground
¼ tsp ginger, ground
8 tbsp salted butter, softened
¼ cup salted butter, cold, diced or shredded
¼ cup shortening, butter flavored
1 tsp vanilla extract
2 tbsp sugar
1½ tbsp ice water
Preparation
Preheat the oven to 325 degrees F.
Sprinkle in 1¼ cups of all-purpose flour into a large mixing bowl.
Add in the cold butter, butter flavored shortening, 2 tablespoons of sugar, 1 teaspoon of salt, and 1 teaspoon of vanilla extract.
Mix the ingredients until it forms a dough, then cover it with plastic wrap and store in the refrigerator.
Toss the peeled and chopped sweet potatoes into a medium-sized pot, and pour in about 4 to 6 cups of water.
Place the pot over high heat, and boil the potatoes, until they are fork-tender.
Once the potatoes are done, drain the water, and let the potatoes cool.
Toss the sweet potatoes into a mixing bowl and whisk until the potatoes are nice and creamy.
Sprinkle in the ground cinnamon, ground nutmeg, ground ginger, and granulated sugar.
Next, add in the eggs, evaporated milk, vanilla extract, and 8 tablespoons of softened butter.
Whisk until the mixture is creamy and airy.
Remove the dough from the refrigerator, flatten it out, then place it into a 9-inch pie pan.
Bake the pie shell for 7 to 10 minutes.
Remove the shell from the oven, then turn the heat up to 350 F.
Start adding the sweet potato pie filling into the pie shell, and smooth it out.
Bake the pie for 45 to 50 minutes.
Let the pie cool until it reaches room temperature. Serve and enjoy!
