This delicious salt free treat will make a sweet potato lover out of you. With a firm, creamy texture and flaky crust, you might never bother with pumpkin pie again! OKAY, maybe not.. but you sure will find yourself eyeballing those sweet potatoes in a whole new way!!
SODIUM CONTENT: 33.8 mg per serving
1 1/2 c. all-purpose flour
2 T. sugar
2 T. unsalted butter
2 T. vegetable shortening
3-4 T. cold water
1 1-lb. can sweet potatoes or 2 1/2 c. cooked sweet potato, peeled and cut into chunks
4 T. (1/2 stick) unsalted butter, melted
1 c. sugar
2 T. Grandma’s Original Unsulphered Molasses (sold in many supermarkets nationwide and online)
1/2 c. milk
1 t. pure vanilla extract
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground allspice
Preheat oven to 350 degrees. Get out a standard 9-inch pie pan and set aside.
To make the crust, measure the flour and sugar into a mixing bowl, then whisk to combine. Add the butter and shortening, then using your hands, work them into the dry mixture until you have a soft dry crumb. Add 3 T. water and incorporate using your hands. If the dough is still too dry, add additional water 1/2 teaspoon at a time. Once a solid dough has formed, flour your countertop and place the dough on the counter. Flour your rolling pin and slowly begin to roll out the dough, adding a light dusting of flour to dough and pin as needed. Roll dough out to a round of about 1/8 inch thickness. Ever so gently, lift the dough from the counter and move it to your pie plate or pan. Gently mend cracks by filling with dough and pressing gently. Use a sharp knife to go around pan edge and trim off excess. Crimp edge of dough as desired. Set aside.
To make the filling, place sweet potatoes and melted butter into a food processor or blender and puree well. Add the sugar, molasses and milk and pulse to combine. Add the eggs, one at a time, pulsing between additions. Finally add the vanilla and spices and pulse to combine. Pour the filling into the pie crust and smooth top. Place pie pan onto a baking sheet (to catch any drips) and place pan on middle rack in preheated oven. Bake until firm, about 1 hour. Remove from oven and place on a wire rack to cool. Cool before cutting and serving.
Pingback: Baking without salt. » The Daily Dish