Sweet Potato Pie is hands-down my favorite holiday dessert! I haven’t had one in years, but this year was determined to step my game up and bake my own. This recipe is completely from scratch, even the pie crust. Making pie dough from scratch is much easier than you think, but it takes some time to get it perfect; I’m still working on it!

Although this recipe calls for the homemade pie dough, you can always use the store-bought option. There’s absolutely nothing wrong with it, I just like to spend as much time in the kitchen as possible. I turn on my music, pour me a glass of SOMETHING, whether it’s wine or whiskey, I don’t mind! As long as I have a cocktail to set the tone (I’m not an alcoholic, I promise. lol)

Be sure to read through all of the instructions before you start baking!

PIE DOUGH INGREDIENTS

2 1/2 CUP FLOUR
1 1/2 STICK UNSALTED BUTTER (COLD)
1/4 CUP SHORTENING (COLD)
1 1/2 TBS GRANULATED SUGAR
1/4 TSP KOSHER SALT
1 TBS APPLE CIDER VINEGAR
4-6 TBS ICE WATER

Sweet Potato Pie Filling

2 Medium sweet potatoes
1 Stick melted butter
2 Eggs (room temp.)
1 Cup Granulated Sugar
3/4 Light Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tbs Vanilla Extract
1 tsp Lemon Extract
1 Cup Half & Half (room temp.)
1/2 tsp Kosher Salt (if you use the Morton’s brand, use 1/4 tsp instead)

INSTRUCTIONS

Start by cubing your butter and place in freezer for 15-20 minutes along with your shortening. The colder, the better.
In a large mixing bowl, combine flour, granulated sugar and kosher salt. Wisk until combined.
Add butter and shortening into dry mixture. Massage the butter and shortening into flour until you get small pea sized pieces and a sand-like texture.
Add apple cider vinegar. STIR WITH A FORK, THIS IS VERY IMPORTANT.
Add ice water one tablespoon at a time. STIR WITH FORK AFTER ADDING EACH TEASPOON.
Turn dough onto a lightly floured worksurface and knead just until combined. BE CAREFUL NOT TO OVERWORK THE DOUGH.
Split dough into two parts, pat into a disk, wrap with plastic wrap and allow do to chill in refrigerator for 1-2 hours.
Remove dough from fridge and rollout into a 12” Circle. -Be sure to rotate your dough after each roll to ensure it isn’t sticking.
carefully slide dough into pie dish.
Style your edges however you’d like.
Chill dough in fridge for another 30 minutes.
Preheat oven to 400 degrees.
Bake pie crust for 15 minutes (DON’T FORGET TO USE PIE WEIGHTS TO HOLD UP THE SIDES)
Tent crust with foil if it begins browning too much.

*SWEET POTATO PIE INSTRUCTIONS START HERE*

Boil Sweet Potatoes for 45 minutes until fork tender
Strain and allow potatoes to cool
Preheat oven to 350 degrees
Peel sweet potatoes (using your hands), be sure to remove any dark spots.
Melt Butter and allow butter to cool slightly.
Add sweet potatoes to bowl of stand mixer affixed with the whisk attachment or use a hand mixer. - Mix for one minute (if you are using a hand mixers, you’ll notice the potato strands wrapping around your whisk, be sure clean that off, you don’t want that in your pie).
Add remaining ingredients in no particular order (add eggs one at a time).
Pour your sweet potato filling into you par-baked pie dough.
Bake in 350 degree oven for 60 minutes.
*Tent your crust with foil after about 20 minutes to prevent excess browning.
Remove pie from oven and allow pie to cool at least four hours to overnight.
Enjoy all of your hard work.