Scrumptious Sweet Potato Pie

Name: Scrumptious Sweet Potato Pie
Prep time: 60 min
Cook time: 40 min
Total time: 1 h 40 min
Yield: 8 servings.
Ingredients: Pastry for single-crust pie (9 inches); 1-1/2 pounds sweet potatoes (about 2 medium), peeled and cubed; 1/3 cup butter, softened; 2/3 cup sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon baking powder; 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; 1/4 teaspoon lemon extract; 1 to 2 tablespoons whiskey or apple juice

There are many good sweet potato pies out there, but this one doesn't contain milk. It does have a splash of whiskey and a hint of lemon. —Suzanne Smith, Maumee, Ohio

Ingredients

Pastry for single-crust pie (9 inches)
1-1/2 pounds sweet potatoes (about 2 medium), peeled and cubed
1/3 cup butter, softened
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon baking powder
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 to 2 tablespoons whiskey or apple juice

Directions

On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Meanwhile, place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15-18 minutes or until tender. Drain well; return to pot. Mash potatoes until smooth (you should have 2 cups).
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.
In a large bowl, beat butter, sugar, cinnamon, nutmeg and baking powder until blended. Beat in eggs, sweet potatoes and extracts until smooth. Stir in whiskey.
Add filling to crust. Bake on a middle oven rack 40-45 minutes or until center is set. Cool on a wire rack; serve or refrigerate within 2 hours.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 413 calories, 21g fat (13g saturated fat), 97mg cholesterol, 248mg sodium, 53g carbohydrate (26g sugars, 3g fiber), 5g protein.

Originally published as Scrumptous Sweet Potato Pie in Taste of Home September/October 2015

Reviews

My Review

Click stars to rate

Average Rating:

annsews

Nov 4, 2017

to people posting reviews, pls note, a review is the outcome of the recipe. saying you cannot wait to try it, is not a review, it's only saying you would like to try it. When I scroll down for reviews I am looking for the result of the recipe, or comments for additions & the like. This will shorten the list, & eliminate the: "my mother-in-law liked it or the "2 yr. old helped make it".
brendam459

Oct 29, 2015

Recipe sounds scrumptious, l can't wait to try it for Thanksgiving. I've been looking for sweet potato pie recipe and l think l just found it.thanks,B. Moore