Since Thanksgiving is just a week away, here’s a perfect recipe for that day. Namely a sweet potato pie. It can be made ahead and everybody will love it. It is so delicious. Here in the Netherlands we don’t celebrate Thanksgiving. However I still make traditional Thanksgiving dishes and enjoy them. The whole family loved the sweet potato pie homemade and asked for seconds.
Flour, salt, sugar, baking powder, frozen butter, cream cheese, olive oil, cold milk is what’s needed for the crust. It’s a no-roll pie crust, which is convenient and the crust is suited for a 9-inch pan. The filling has mashed sweet potatoes, cane sugar, sugar, ground coriander, nutmeg, cinnamon, salt, melted butter, evaporated milk, eggs and vanilla extract in it. The recipe is from the Joy the Baker website.
Other Thanksgiving recipes on the blog are Baked Sweet Potato Casserole, Easy Recipe for Stuffing for Thanksgiving and Green Bean Casserole with Bacon.
Review
I miscalculated and used double the amount of evaporated milk as needed. The pie was despite that still good and delicious. 5 oz is about 150 ml and I had doubled that already and written that down on the recipe. When preparing the pie I forgot I had already doubled it and thought it still needed to be doubled. Oops. I used a 9-inch pan and a smaller one. Since I had a lot of sweet potato filling, so there was more than enough for another smaller pie.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Sweet Potato Pie
Allergies: gluten, wheat, dairy, sugar, egg.
Ingredients
2 cups or 500 grams mashed sweet potatoes
¾ cup cane sugar
½ cup sugar
1 ¼ teaspoon ground coriander
½ teaspoon nutmeg
½ teaspoon cinnamon
1/8 teaspoon salt
¼ cup melted butter
2 x 5oz or 2x 150 ml (cans) evaporated milk
3 eggs
1 tablespoon vanilla extract
1 ½ cup flour
¾ teaspoon salt
2 tablespoons sugar
1/8 teaspoon baking powder
¼ cup frozen butter
¼ cup olive oil
1 tablespoon cream cheese
2 tablespoons cold milk
Instructions
In a bowl add flour, salt, baking powder and sugar. Combine them together.
In another bowl whisk the milk and oil together. Pour into the bowl with the crumbly dough. Mix with a fork, so that all the flour is in the liquid. The dough doesn’t need to form a ball.
Grate the frozen butter above the bowl with a cheese grater. Add the cream cheese. With your fingers mix the butter and cream cheese into the flour, until you have a crumbly dough.
Spray a 9-inch pan. Dump the dough into a 9-inch pan. Press the dough in the shape with your fingers. Try to divide it as evenly as possible over the bottom and sides.
Place the crust in the freezer.
Add mashed sweet potatoes, cane sugar, coriander, nutmeg, cinnamon, salt and half of the evaporated milk to a pan. Cook on the stove for about 5 minutes. Whisk it the whole time. Butter and sugar need to be melted and everything is well blended. Don’t let it boil. Remove from the fire and let it cool down.
In a bowl beat the eggs with a fork. Pour in the rest of the evaporated milk. Add the sugar and vanilla extract. All the while still beating the mixture. Beat until creamy.
Mix the egg mixture and the mashed sweet potatoes in a bowl with a whisk. Place in the fridge overnight or use right away.
Pour the sweet potato filling into the crust. Bake in a preheated 450°F/230°C oven for 10 minutes. Then turn down the heat to 300°F/160°C and bake the pie 60 minutes.
Wait at least 10 minutes to an hour before serving the pie.
Notes:
- Recipe source is the website Joy the Baker.
- Enough for 8 to 10 pieces.
