Bring a Southern favorite to the table! With creamy sweet potatoes and warm spices, this pie is the ultimate comfort food. Our Hell’s Kitchen 4 Quart Sauté Pan makes cooking the sweet potatoes a breeze, creating the perfect texture for a smooth and flavorful filling.
Ingredients:
For the pie crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
For the sweet potato filling:
- 2 large sweet potatoes (about 1 1/2 lbs), peeled and cubed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions:
Prepare the pie crust:
- In a large bowl, combine flour, salt, and sugar.
- Add cold butter cubes and use a pastry cutter or your hands to combine until the mixture forms coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
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Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour before rolling out.
Prep and Cook the sweet potatoes:
- Peel the sweet potatoes and cut into cubes with the Hell's Kitchen Damascus Steel Santoku Knife . Make sure they are equal size for efficient cooking.
- In the Hell’s Kitchen 4 Quart Sauté Pan, bring water to a boil and add cubed sweet potatoes.
- Boil the sweet potatoes for 15-20 minutes, or until they are fork-tender.
- Drain the sweet potatoes by removing the pan from heat and pouring the water out. Now, return them to the warm pan to allow any excess moisture to evaporate.
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Use a potato masher or fork to mash the sweet potatoes until smooth.
Prepare the filling:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, brown sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, ginger, and salt.
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Beat the mixture until it is smooth and creamy.
Roll out the pie crust:
- Roll out the chilled pie dough on a lightly floured surface to fit your pie pan.
- Transfer the dough to your pie dish (although Hell's Kitchen doesn't have a pie pan, a standard 9-inch pie dish will work here).
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Trim and crimp the edges as desired.
Fill and bake:
- Pour the sweet potato filling into the prepared pie crust.
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Smooth the top with a spatula and bake for 50-55 minutes, or until the filling is set and the crust is golden brown.
Cool and serve:
- Allow the pie to cool for at least 2 hours before slicing.
- Serve with a dollop of whipped cream, if desired.