Harvest Sweet Potato Pie
This is the Harvest Sweet Potato Pie recipe.
- Prep: 20 min
- Cooking: 55 min
- Refrigeration: 15 min
Ingredients
- Pastry
- 1 1/2 cups (375 mL) Five Roses All-Purpose Flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold butter cubed
- 1 egg
- 1 tsp (5 mL) white vinegar
- Cold water
- Filling
- 2 eggs
- 1 1/2 cups (375 mL) cooked, mashed sweet potato
- 1 1/4 cups (310 mL) 10 % Half-and Half cream or 5 % or 6 % Light cream or Milk
- 3/4 cup (180 mL) packed brown sugar
- 1 tsp (5 mL) ground cinnamon
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) ground ginger
- 1/4 tsp (1 mL) ground allspice
- 1/4 tsp (1 mL) ground nutmeg
- 1/4 tsp (1 mL) ground cloves
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Preparation
Pastry:
Combine flour and salt in food processor, fitted with metal blade. Using pulse button, cut in butter until mixture resembles coarse crumbs.
Beat together egg and vinegar in measuring cup; add enough cold water to measure 1/3 cup (80 mL). Add to flour mixture and process until dough begins to clump.
Press dough into a ball and refrigerate until chilled through. Roll pastry between two pieces of waxed paper. Line a 9-inch (23 cm) pie plate with pastry; chill for 15 minutes.
Filling:
Beat eggs until foamy; blend in sweet potato, cream, brown sugar, salt and spices. Pour into prepared shell.
Bake in 425 ºF (220 ºC) oven for 15 minutes; reduce heat to 350 ºF (180 ºC) and bake for 40 minutes longer or until tester inserted in centre of pie comes out clean.
Tips
Serve with whipped cream flavoured with finely chopped candied ginger or ground cardamom.
Nutritional information
Per serving| Energy: | 390 Calories |
| Protein: | 7 g |
| Carbohydrate: | 57 g |
| Fat: | 15 g |
| Fibre: | 2.5 g |
| Sodium: | 561 mg |
| (% DV*) | |
|---|---|
| Calcium: | 8 % / 92 mg |
