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Try SavoraNana's Vegetarian Sweet Potato Pie
This classic sweet potato pie recipe is a vegetarian-friendly take on a Southern favorite. It's rich, creamy, and perfectly spiced, just like Nana used to make! A true taste of Virginia comfort.
Ingredients
- Sweet potatoes2 medium
- All-purpose flour1 1/4 cups
- Salt1/4 teaspoon
- Vegetable shortening1/2 cup
- 4-6 tablespoons Cold water
- Unsalted butter1/2 cup
- Brown sugar1 cup
- Eggs2 large
- Vanilla extract1 teaspoon
- Ground cinnamon1 teaspoon
- Ground nutmeg1/2 teaspoon
- Ground ginger1/4 teaspoon
- Salt1/4 teaspoon
- Evaporated milk1/2 cup
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Learn MoreMethod
Preheat oven to 375°F (190°C).
Prepare the crust: In a large bowl, whisk together flour and salt. Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
While the dough chills, bake the sweet potatoes: Pierce sweet potatoes several times with a fork. Bake for 45-60 minutes, or until very soft. Let cool slightly, then peel and mash.
Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Crimp the edges.
Prepare the filling: In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and evaporated milk. Mix until smooth.
Pour the filling into the prepared pie crust.
Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with foil.
Let cool completely before serving. Refrigerate leftovers.
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