We love this pie with its creamy texture and perfectly balanced spices. You can substitute pumpkin for sweet potato in this recipe and we encourage you to make it any time of the year, not just during pumpkin-spice season!
Prep Time: 20 min
Sweet Potato Prep: 1 hr
Cook time: 55 min
Yield: 1 pie
1 1/4 cup all-purpose flour
1/4 tsp salt
1/3 cup frozen butter
1/4 cup cold water
2 cups sweet potato puree *see below
1 1/2 cup sour cream
3/4 cup brown sugar
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp cloves
Pre-heat oven to 400F.
Cut a sweet potato in half and place cut side up on a baking sheet. Roast in pre-heated oven for 20 min. Then turn it cut side down on the baking sheet and return to the oven for 20 min. The flesh should be fork tender and the peel should come off easily. If it's not soft enough, return to the oven for 10 min cycles or until done.
Remove sweet potatoes from the oven and slide off the skin. Mash in a bowl and set aside to cool.
Increase the oven temperature to 425F.
In a medium bowl, stir together flour and salt. Grate the frozen butter into the flour and stir to evenly distribute. Add half of the cold water and stir with a fork to moisten the flour. Stir in the remaining cold water with a fork.
Turn out the lumpy, dough onto a floured surface and gently knead the dough until it comes together. Roll out and fit into a 8 or 9-inch pie dish. Set aside.
Prepare the filling by combining all the ingredients under 'pie filling' in a bowl and mixing together until smooth. Pour into the prepared pie crust.
Bake in oven for 20 min. Check the edges of the crust, if they are beginning to brown too much, cover the edges with aluminum foil. Bake for another 25 min or until the centre of the pie is set and not jiggly, and a cake tester inserted comes out clean.
Allow to cool in the pie dish, then slice and serve with whipped cream or coconut whipped cream.
Zhuzh it up!
If you make this with pumpkin you can roast it the same way or use a 15oz can of pumpkin purée (NOT pumpkin pie filling).
This amazing recipe was written by Erin Walker.