Sweet Potatoe Pie

Fall is the perfect time to cook and bake with pumkin, squash and sweet potatos.  When Kristen announced sweet potatoes and honey as the ingredients for this months Improv Cooking Challenge, my Mom’s famous pie came to mind first.

I have a few comments before we get to the recipe

1. I had extra filling that would not fit in the 9″ pie shell.  I put it in a bowl and baked it crustless.

2.  The original recipe calls for 1 C white sugar.  I substituted 1/2 C honey and added the crumble topping.  The crumble topping is rich and I wasn’t sure how much honey I would need.  Next time, I will use more honey or some add sugar to the filling.

3.  The longer this pie sat the better it got.

 

For the Crust – Makes ONE Crust

1 1/4 C Flour – I used half All Purpose Flour and half Pastry Flour

1/4 tsp. Salt

1/2 C Butter, diced and chilled

3-4 T of Ice Water

Combine flour and salt in food processor.   

Add cold butter and process until coarse crumbs form.  

Add water, one tablespoon at a time, until mixture forms a ball.

Roll out crust and press into pie plate.

Chill at least 30 minutes.

For the Filling

3 Large Sweet Potatoes

1/2 C. Honey (if needed add more honey or sugar to taste, up to 1 C)

½ C Butter, softened

½ tsp. Salt

1 tsp. Nutmeg

1 tsp. Cinnamon

1 tsp. Allspice

1 tsp. Vanilla

1 C Half and Half or Milk

4 Eggs

Combine filling ingredients and pour into pie crust. 

For the Crumb Topping

1 C Flour – I used half All Purpose Flour and half Pastry Flour

1 C Brown Sugar

1 C Butter, Melted

Combine flour, sugar and butter until ingredients form coarse crumbs.

Sprinkle crumb mixture evenly on top of filling.

Place pie on a parchment paper lined cookie sheet to steer clear of mess in the oven.

Bake at 375 for 50 minutes or until done

Linnking Up With:

Kristen at Frugal Antics of a Harried Homemaker for the Improv Cooking Challenge

Here is what other cooks came up with for this months challenge:

 

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12 Responses to Sweet Potatoe Pie

  1. Judy says:

    Oh, I’m drooling over here. Sweet potato pie is one of my favorites. Thanks for sharing the recipe.

  2. Mel says:

    Your pie looks delicious, especially with the crumb toppping! What a great choice!

  3. Candy C. says:

    Looks really good! I don’t think I’ve ever had sweet potato pie before but I really should make one because sweet potatoes are so good for you. Not so sure it would count as being good for you in a pie though! 😉

    • Robyn says:

      No Sweet Potato Pie in Arizona? This is the 2nd of my Mom’s signature pies. You should try one and see how you like it, Miss Candy. It could be a Farmer’s Market hit.

  4. Helen says:

    This pie looks great. I love a family recipe! Sweet potato pie sounds really American! And I’m fascinated by all Americana!

  5. Melody♪♫ says:

    When I was younger I hated sweet potato pie & would cringe when somebody brought that instead of pumpkin. Now since the hubs hates pumpkin, sweet tater pie is the only kind we get…
    What a yummy-looking recipe you’ve posted. Thanks!

  6. Lisa~~ says:

    Love sweet potato pies and especially love your crumb topping, looks wonderful.

    My sweet potato & honey recipe: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp.

  7. This looks sooooo wonderful, and I love the crumb topping. Have a Happy Thanksgiving!

  8. Kristen says:

    I love crumb toppings on pies. This one just screams “eat me now!”

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