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⭐️BUTTERY FLAKY PIE CRUST VIDEO
INGREDIENTS
15 oz (425 g) of sweet potato puree (2 large or 3 medium roasted sweet potatoes)
1 1/2 cups (295 g) packed cups light brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp grated nutmeg
1/2 tsp lemon zest
2 large room temperature eggs
3/4 cup (177 ml) evaporated milk
2 1/2 tsp vanilla extract
4 Tbsp (56 g) unsalted butter melted
9 inch cold unbaked pie shell
INSTRUCTIONS
ROASTED SWEET POTATO PUREE
– Wash and rinse well 1 1/2 lbs sweet potatoes
– Poke holes all over the exterior of sweet potatoes with a fork
– Place prepared sweet potatoes on a baking sheet lined with parchment paper
– Bake sweet potatoes in a preheated oven @ 400 º F / 205 º C for 1 hour or until sweet potatoes are cooked and tender
– Remove sweet potatoes from oven and allow to cool for 45 minutes to an hour
– Once sweet potatoes cooled, remove skin and press sweet potatoes through a fine wire mesh strainer
SWEET POTATO PIE FILLING
– In a large bowl combine sweet potato puree, light brown sugar, salt, ground cinnamon, grated nutmeg, lemon zest, eggs, evaporated milk, vanilla extract, melted butter and combine well
– Pour sweet potato filling mixture into one unbaked 9 inch pie shell
– Bake in a preheated oven at 350 º F / 176 º C for one hour
– Once pie is baked, allow to set and cool for at least 1 hour. For best results allow baked pie to cool for 2 to 3 hours before serving
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MUSIC
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