Grandma’s Old Fashioned Sweet Potato Pie Recipe

Among the many popular restaurants, diners, and fast food outlets out there, there is absolutely nothing comparable to grandma’s home cooking.

Using only the best ingredients, a recipe perfected over generations, and a degree of love and care that no restaurant worker will ever put into your food. Grandma’s cooking couldn’t be any better.

So today we share with you the grandma’s perfect sweet potato pie recipe. Filling, warming and exceptionally flavorful, this recipe is a must for anyone who loves home cooking.

How to make Grandma’s Old Fashioned Sweet Potato Pie

As is often the case with classic home-cooked meals, all the necessary ingredients are fairly straightforward and can be found at any local grocery store.

The recipe also includes creating the pie crust yourself, just like grandma would have done! No store bought crusts here!

There’s also a bit of bourbon to make it richer and warmer.

Ingredients:

(10 servings)

For the tart dough

• 1 1/4 cups all-purpose, unbleached flour
• 1/2 teaspoon table salt
• 1 tablespoon granulated sugar
• 4 tablespoons unsalted butter (cooled and cut into 1/4-inch pieces)
• 3 tablespoons vegetable shortening (chilled)
• 4-5 tablespoons of ice water

For the sweet potato filling

• 2 pounds of sweet potato (if you don’t want to weigh it, 5 small or medium-sized sweet potatoes will suffice)
• 2 tablespoons unsalted butter (softened)
• 3 large eggs
• 2 large egg yolks
• 1 cup of sugar
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 – 3 tablespoons of bourbon
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2/3 cups of whole milk
• 1/4 cup brown sugar

Instructions:

If you’re not used to making pie crust by hand, don’t worry! We will guide you in each step, it is not as difficult as it seems.

Pay close attention to which butter needs to be cooled and which one needs to be softened, as this will make a substantial difference to the texture of the final product.

Step 1:

Place the flour, salt, and sugar in a food processor and pulse a few times to combine.

Step 2:

Next, add the shortening and continue to pulse, the flour should turn a yellow color and start to come together, creating large, pea-sized crumbs.

Step 3:

Transfer these shortened flour crumbs to a bowl and pour 4-5 tablespoons of ice water over them (temperature is important) and then knead everything together until a ball can be formed.

Step 4:

Cover this ball with plastic wrap and put it in the fridge for at least 30 minutes to harden (you can leave it up to two days).

Step 5:

When it’s done, take it out of the fridge and let it come back to room temperature.

Step 6:

Lightly flour the counter and place the ball of dough on it. Roll it out into a 12-inch circle, no thicker than 1/4-inch.

Step 7:

Take a pie plate and very carefully lift the dough and place it on it. Mold the dough to the shape of the plate, trimming any excess that sticks out more than 1/2 inch from the edge of the pan.

Bonus tip: If you have time at this stage, refrigerate this uncooked tart shell for 40 minutes, then pop it in the freezer for 20 minutes. This will help reduce shrinkage of the crust during the baking process, resulting in a nice, fully-sealed pie at the end.

Step 8:

It’s ready to bake! Start by preheating the oven to 375°F.

Step 9:

Get some good heavy-duty aluminum foil (or fold up some regular paper) and line the inside of the pie with it, making sure it folds all the way over the edges of the pie crust. This will ensure that it does not burn during cooking.

Step 10:

This foil needs to be weighted down somehow, a small bowl with some water in it, placed in the center of the crust should work well.

Step 11:

Bake for 18-20 minutes, then remove the bowl of water and foil, and bake for a further 8-10 minutes until nice golden brown.

Step 12:

Now we move on to the potatoes! She starts by poking them all over with a fork.

Step 13:

Place them on a paper towel and microwave for 5 minutes, then turn each potato over and cook for another 5 minutes. They should be tender but not mushy.

Step 14:

Cut the potatoes in half and scrape out all the casings, add the butter from the potato section of the ingredients list and mash with a potato masher or fork until almost smooth.

Step 15:

Next, we take a medium bowl and add the eggs, the yolks, the sugar, the nutmeg and the salt. Then combine it all with a whisk. Next, add the bourbon, molasses, vanilla, and milk.

Step 16:

Add this a little at a time to the potato and butter mixture and continue beating until everything is well combined.

Step 17:

Sprinkle some brown sugar on the bottom of the pie crust, you can put a pretty generous amount, just make sure it’s evenly distributed.

Step 18:

Pour the sweet potato mixture into the pie crust and bake at 350°F for 45 minutes.

And that’s it. Let it cool for about 2 hours after it’s done baking and it’s ready to cut and serve.

Ingredient Substitution

Of course, everyone’s grandmother has her own version of this classic recipe, so here are some suggestions for alternative ingredients.

1. Cinnamon

If you don’t care for nutmeg, a dash of ground cinnamon instead makes a great alternative flavor.

2. Roasted nuts

Need a little more texture? Try tossing a few toasted pecans, walnuts, or almonds into the sweet potato mixture before baking. It’s delicious!

With what to accompany grandma’s sweet potato cake

This sweet potato cake is a very complete dessert on its own, but if you want to take it to the maximum, here are some suggestions of delicious complements with which you can complete it.

marshmallow whipped cream

A healthy-sized dollop of melted marshmallow whipped cream is just what you need to top off a delicious sweet potato cake. It’s not too strong and adds that extra sweet creaminess to the cake.

grated almonds

There is something about the look of a sweet potato tart that has been sprinkled with very thin or grated almonds. It’s almost like it calls to be eaten!

How to Preserve Grandma’s Old Fashioned Sweet Potato Pie

There are a few things to keep in mind when storing sweet potato pie, especially that dampness from cold air can cause the crust to become soft, and the sweet potato may also become mushy if it hasn’t been cooked properly. before saving it.

This is the correct way to store sweet potato cake.

Store in the fridge

Wrap the pie in plastic wrap or place it in an airtight container to prevent cold air from reaching the crust. It will last up to 5 days in the fridge, but we recommend that you eat it within 48 hours if you want it to be as fresh as possible.

Store in the freezer

Cut the cake into slices, if you haven’t already, and wrap each slice individually in plastic wrap. Then wrap it in a layer of heavy aluminum foil or place it in a resealable freezer bag. The double coat will help protect the bark from extreme cold.

It will last up to 3 months in the freezer.