This recipe for sweet potato pie from scratch is made with dark brown sugar, heavy cream, pumpkin pie spices and a homemade pie crust. This pie is rich and flavorful. It's a wonderful holiday dessert, especially for Thanksgiving.
1/2cupwhipped creamoptional topping for serving pie
Cut yams in 1/3 pieces with peel on and boil until yams are very soft when poked with a fork. You'll peel them after they cool. It will take about 45 min to boil covered. Meanwhile, make pie crust.
Let yams cool completely, peel skin off and discard. Mash yams with a fork.
Preheat oven to 350F.
In a large mixing bowl, add all of the pie filling ingredients and mix until well combined.
Pour in the pie crust and bake for one hour. Let cool completely before serving. Top with whipped cream if desired.
Homemade pie crust
In a mixing bowl, add flour and shortening. Combine well with a pastry cutter or a fork.
Add two teaspoons of ice cold water and combine. Continue to add the water until you can form a ball. Do not handle too much or the pie crust will become tough.
Put plastic wrap around the dough and refrigerate for 30 min.
After the pastry dough is chilled, roll out dough on a floured surface with a rolling pin. Ensure dough will cover pie plate and cut to fit. Put dough in pie plate and set aside until ready to fill.
NOTE: Nutrition label is an estimate and may vary. Let pie cool completely before serving. Refrigerate pie after serving. This pie can be frozen up to six months for best quality but, will be safe beyond that. Store in air tight container or freezer bags.
How to Make Homemade Whipped Cream
8 oz heavy whipping cream
2 tbsp powdered sugar
Using a mixer, mix the whipped cream and sugar together until fluffy- about a minute or two. Store leftovers in the refrigerator.