This sweet potato pie is my kind of pumpkin pie!
My family and I liked the sweet potato pie better than the one I made with pumpkin. Well, actually with calabasa- the smaller version of pumpkin. We didn’t like it at all. We always have calabasa as a savory dish, we love it in ginataan (with coconut milk), it could be the reason why we didn’t like the pumpkin pie that I made.
Sweet potato or kamote is commonly used for dessert and is a good substitute for pumpkin. The yellow variety has similar color and texture and the addition of pumpkin spice makes a perfect “pumpkin pie” for us.
Especially for my son who doesn’t like veggies in the first place (but he eats it anyway because I tell him to). He blatantly told me he didn’t like it and please don’t make it again. LOL.
I find that envisioning the process actually makes cooking or baking easier, and faster too.
Anyway, for this recipe you can cook the sweet potato and make the pie crust ahead of time. A day before or at night before the family gathering. Or you can buy ready to bake pie shells which will save you more time.
Sweet Potato Pie from Scratch
Make the pie crust by combining flour, salt and sugar in a large bowl. (The ground cinnamon in the photo is optional). Cut the butter in the flour mixture using a pastry blender or your fingers
until mixture resembles coarse crumbs.
Form dough into a ball and flatten into a disk. Wrap pie dough in cling wrap and keep in the fridge to rest for at least half an hour.
Roll dough into about 10-inch circle and transfer into a pie-plate. Excuse my messy counter top.
Trim and crimp the edges. Have fun with it:) Set aside.
For the filling, combine mashed sweet potato, pumpkin spice. No pumpkin Spice? Combine 1 tsp cinnamon powder, 1/4 tsp nutmeg and 1/4 tsp ginger powder.
..salt, eggs and condensed milk. Mix well.
Pour into the prepared crust
Cool before serving. Enjoy!
Sweet Potato Pie
FOR THE PIE CRUST:
- Combine all-purpose flour, salt and sugar in a bowl.
- Cut butter into the flour mixture using pastry blender, 2 dinner knives or your fingers until mixture resembles coarse crumbs.
- Add cold water, a tablespoon at a time, mix using a pastry knife or dinner knife or fork.
- Form mixture into a ball and flatten into a disc.
- Put in the fridge to rest for half an hour. (You can make this ahead of time, a day in advance or the night before.)
- When ready to make pie, take dough out of the fridge and let it soften a little, about 10-15 mins before rolling.
- Roll dough flat using a rolling pin about 10 inches in diameter.
- Transfer to a 9-inch pie plate.
- Crimp the edges.
- Set aside.
FOR THE FILLING:
- Preheat oven to 425°F.
- In a large bowl, combine, mashed sweet potato, condensed milk, eggs, salt and pumpkin spice.
- Mix with a whisk or wooden spoon until well combined.
- pour mixture into the prepared pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350°F.
- Continue to bake the pie for about 35 minutes or until a knife inserted in the middle comes out clean.
- Take pie out of the oven and let cool before serving.
- Serve with whipped cream if desired.