SWEET POTATO PIE - Karl Green, actor (runboyrun)
"This is the written version of my Great-Grandma Ruth’s Sweet Potato Pie. I say written version because it lasted for generations through word-of-mouth until my grandma decided to write it down after Great-Grandma passed. This recipe traveled all the way from the south to Detroit during the Great Migration. The ingredients are super easy and the method can be mastered rather simply with some practice. Keep in mind these measurements are approximate as Great-Grandma generally didn’t measure out ingredients and followed her gut. So follow your gut and with some practice, it will turn out great."
- 2.5 cups All-Purpose Flour, plus extra for rolling
- 1 cup COLD Crisco
- 1 tsp Salt
- 1 tsp Sugar
- 6-8 tbsp Ice Water
- 1 Jumbo Sweet Potato (about 2 cups) - round potato (long potatoes are stringy)
- 1/4 Stick Butter
- 1 Egg
- 1/2 cup Sugar (to taste)
- 1/4 tsp Nutmeg (to taste)
- 1 tsp Vanilla (to taste)
- Pinch of Salt
- 1/4 tsp Flour
- 1 tbsp Milk (to loosen the consistency)
Mix your flour, salt, and sugar.
Then add crisco and mix, until mixture resembles small peas.
Add ice water 1 Tbsp at a time, mixing until the mixture just begins to clump together. If you pinch some of the dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and mix again.
Shape the dough into 2 discs, cover with plastic wrap and refrigerate for at least 1 hour, and up to 2 days. (Do not over kneed the dough.)
Wash sweet potato.
Then using a fork, poke a few holes in the potato, and bake the potato on a lined baking sheet.
Remove skin after done.
Mash and strain the potato (I use a mesh sieve).
Using a large spoon add butter, vanilla, and egg.
Add a little milk.
Add sugar, nutmeg, salt, and flour.
Add more milk if necessary (for loose consistency).
Mix/Whip with a large spoon.
Pour into a pie shell (bottom crust only).
Bake 400 (Approx. 1 Hour),