Sweet Potato Pie

Instructions

1. 1

   Prepare the Sweet Potatoes

   Preheat oven to 400°F (200°C). Wash sweet potatoes, poke several times with a fork, and place on a foil-lined baking sheet. Bake for 45-60 minutes until very tender. Let cool, then peel.

2. 2

   Make the Pie Crust

   Combine flour, salt, and sugar. Cut in cold butter until crumbly. Add ice water 1 tablespoon at a time until dough comes together. Form into a disk, wrap, and refrigerate for at least 1 hour.

3. 3

   Roll and Fit the Crust

   Roll dough to a 12-inch circle. Transfer to a 9-inch deep dish pie plate. Trim, fold under, and crimp edges decoratively. Refrigerate while preparing filling. Reduce oven to 350°F (175°C).

4. 4

   Mash the Sweet Potatoes

   In a large bowl, mash the cooled sweet potatoes until very smooth. You can use a potato masher, hand mixer, or food processor. You should have about 2 cups of mashed sweet potato.

5. 5

   Add Butter and Sugars

   While the sweet potatoes are still warm, add the softened butter, cane syrup, and brown sugar. Beat until butter is melted and mixture is smooth.

6. 6

   Add Eggs and Milk

   Beat in the eggs one at a time. Add evaporated milk and vanilla extract, mixing until fully incorporated.

7. 7

   Add Spices

   Stir in the cinnamon, nutmeg, allspice, and salt. Mix until the filling is completely smooth and all spices are evenly distributed.

8. 8

   Fill and Bake

   Pour the filling into the prepared crust. Bake at 350°F for 50-60 minutes, until the filling is set around the edges and the center has a slight jiggle.

9. 9

   Cool Completely

   Remove from oven and let cool on a wire rack for at least 2 hours. The filling will continue to set as it cools. Refrigerate for at least 2 hours for best slicing.

10. 10

    Serve with Whipped Cream

    Whip cream with powdered sugar until stiff peaks form. Serve each slice with whipped cream, a dusting of cinnamon, and candied pecans if desired. Enjoy the taste of Louisiana!