Thanksgiving is right around the corner and we want to help you sweeten up your holiday with the Machine Shed’s tasty Spicy Sweet Potato Pie. This recipe will have you baking just like our very own Master Bakers. If you don’t feel like baking this holiday season – we have you covered! Call or stop in today to place an order for your holiday pie from the Machine Shed!
DON’T FORGET! Simplify your holiday with Machine Shed’s Holiday Meals to Go!
- 1½ cups flour, shifted
- ½ teaspoon salt
- ½ cup Crisco butter-flavored shortening
- 3 tablespoons cold water
BOTTOM OF PIE AND TOPPING
- ¼ cup brown sugar
- 1 tablespoon butter
- ¼ cup chopped pecans
- 2 ½ cups cooked mashed sweet potatoes
- ¾ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ Teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- 1 teaspoon pumpkin spice
- ½ teaspoon vanilla
- 2 eggs, beaten
- ⅔ cup evaporated milk
For the Crust: Combine the flour and salt in a bowl. Cut in shortening with a pastry blender until crumbly. Sprinkle on water, stirring with a fork to form a ball. Wrap in wax paper, then let it chill. Roll out the crust on wax paper and then place it in a pie plate.
For the Bottom of Pie Crust and Topping: In a small dish, combine brown sugar and butter until crumbly. In the pie plate, sprinkle half of the pecans on the crust bottom. Reserve 2 tablespoons of topping, sprinkle remainder over pecans.
For the Filling: Preheat oven to 425 ̊F. Place cooked mashed sweet potatoes in a bowl. Add sugar, spices and vanilla. Mix well. Add eggs and milk. Mix all together. Pour into the crust.
For the Topping: Sprinkle remaining topping and pecans over filling. Cover fluted crust rim with foil strips. Bake in 425 ̊F oven for 10 minutes, then reduce heat to 350 ̊F and bake for 20 minutes. Cool Completely.
After it’s completely cooked, add ¼ bag mini marshmallow and spread over the top. Let it get browned in the oven.
Note: 3X’s makes 4 pies