PRINT THIS RECIPE
Gregory Porter’s Southern-Style Sweet Potato Pie
Makes 2x 9in. pies
INGREDIENTS:
3 lb large sweet potato, about 4 potatoes orange colored flesh
1 cup unsalted butter, 2 sticks, melted
1½ cups sugar
1 cup light brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon kosher salt
4 large eggs
1 tablespoon self-rising flour
¼ cup buttermilk or half and half milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 deep dish pie crusts
Whipped cream, to serve
INSTRUCTIONS:
- Heat the oven to 350°F.
- Line two 9-inch pie or tart tins with the rolled pastry sheets. Pierce the pastry with a fork, cover both tins with a piece of baking parchment, and top with baking beans. Place the lined pastry tins into the oven to bake for 10 minutes.
- Remove the pastry cases from the oven, carefully remove the baking beans and parchment and leave to cool completely.
- Fill a large pan with water and bring to the boil. Carefully place the whole, unpeeled sweet potatoes into the water and boil for 20-30 minutes or until the potatoes are very soft when pierced with the tip of a sharp knife. Drain well and leave to cool for at least 15 minutes, then carefully peel.
- Place the peeled sweet potatoes into a large bowl and mash lightly. Add in the melted butter and mash again until combined.
- Add the sugar, light brown sugar, nutmeg, cinnamon, salt, eggs, flour, buttermilk, vanilla extract and lemon extract into the bowl and mix until well combined.
- Pour the sweet potato filling into the pastry cases and place into the oven to bake for 45 minutes, or until the pastry is golden and the filling is set.
- Leave to cool completely in the tin, then carefully remove it.
- Serve sliced with whipped cream and enjoy!
