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Old-Fashioned Sweet Potato Pie

Pastryfor a 9-inch double crust pie
3 mediumsweet potatoes, peeled and sliced into 1/4-inch rounds, about 2-1/4 pounds
1/2 teaspoonsalt
1/2 cupgranulated sugar
1/3 cupfirmly packed brown sugar
2 tablespoonslemon juice
2 tablespoonsall-purpose flour
1 tablespoonpumpkin pie spice
1 tablespoonbutter, cut into bits
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Old-Fashioned Sweet Potato Pie - Instructions

Preheat oven to 425 F. Line a 9-inch pie plate with 1 layer of pastry; set aside.

Combine 1 cup of water and the salt in a large saucepan. Add sweet potatoes; cover and
bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just
barely tender when pierced, about 5 minutes. Drain slices, rinse with cold water until
cool to touch. Drain slices well; transfer them to a large mixing bowl.

To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently
with a spatula until slices are evenly coated. Spoon sweet potatoes into pastry-lined
pie plate; dot top of potatoes with butter. Place top pastry over filling and crimp
top and bottom pastries together to make decorative edge. Cut 3 to 4 slits in the top
to allow steam to escape.

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Old-Fashioned Sweet Potato Pie - Instructions Continued

Bake in oven until crust is browned and sweet potatoes are tender when pierced, about
50 minutes.

Cool pie on wire rack at least 1 hour. Serve warm or cool.

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