Nowadays, Thanksgiving is considered a festivity no matter how its interpreted. In terms of the Holiday, many typically forego the history and focus on the fun like the songs, dance and above all; the food. One dish, in particular, is sweet potato pie. What started as a variation to the European pride, pumpkin pie would become a staple to the Holiday when it was brought across the shores of America during early settlement.

Basically, sweet potato pie consists of a baked sweetened pie shell and a seasoned potato mash. Most will probably opt for a pre-baked pie shell which is fine.

But for enthusiasts who want to impress their loved ones on Thanksgiving, this recipe will include the ingredients and directions for a homemade sugar dough.

The recipe

Sugar dough Ingredients:

  • 2 cups all-purpose flour
  • 1 stick unsalted butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp salt

Filling Ingredients:

  • 1 lb sweet potato
  • 1/2 cup evaporated milk
  • 4 tbsp unsalted butter
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp nutmeg

Dough Directions:

  1. Preheat the oven to 180°C. Sift the flour, and salt together over a bowl.
  2. Cream the butter and sugar in a stand mixer or in a bowl with a hand mixer. Add the egg during the mixing process and fully incorporate.
  3. Mix in the flour in two batches and fully incorporate to complete the dough. Seal and refrigerate.

Filling Directions:

  1. Place the unskinned sweet potatoes in a deep bottom pan and submerge with water. Boil the sweet potatoes for 30-40 minutes. Remove and rinse with cold water under a tap.
  2. Skin the potatoes, then place them into a bowl and mash them. Add all the other ingredients and mash together. Stir to fully incorporate the ingredients.

Pie Directions:

  1. Remove the dough from the refrigerator, unseal and let sit in room temperature for a few minutes.
  2. Divide the dough into 2 evenly sized portions. Roll out one of the doughs on a lightly floured surface with a rolling pin or wine bottle to a 12x1" circle.
  3. Carefully lay the inside of a 9" pie dish with the rolled dough and press down using fingers to form the shell and trim the sides with scissors. Bake the shell for 12-15 minutes. Remove and set to cool.
  4. Roll out the second dough the same way as the first and set aside.
  5. Pour the filling into the shell and smooth the surface flat with a spoon or spatula. Gently cover the top of the pie with the second rolled dough. Cut off excess dough from the sides with scissors and gently fold them in to seal.
  6. Bake the pie for 25-30 minutes. Remove and set to cool. Serve immediately or refrigerate.

Serves: 8
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