Place flour and salt in the bowl of a food processor and pulse a couple times to remove any lumps in flour.
Add frozen butter to food processor and pulse 3-5 times, until pea sized pieces of butter are throughout the flour.
Slowly drizzle in water, 1 tbsp at a time, while pulsing until it just comes together.
On a lightly floured surface, press dough together into a flat disc, wrap in plastic wrap and place in fridge overnight for at least 1 hour before using.
Preheat oven to 425 degrees, and bake sweet potatoes on a baking sheet, lined with foil until fork tender - about an hour.
Preheat oven to 350 degrees, or lower oven temperature after baking sweet potatoes.
Roll out pie dough to ¼" thickness, and press into 9" pie plate. Trim excess crust.
Place in fridge or freezer for 10 minutes.
Line frozen crust with parchment paper, and fill with dried beans or pie weights and bake 10 minutes. Remove from oven, and remove parchment and weights.
While crust is baking, prepare filling. Scoop out sweet potato from skin, and add to bowl of stand mixer. With whisk attachment, whisk potatoes until smooth.
Pour potatoes into a bowl, and measure 2 cups of whipped sweet potatoes and set aside.
In bowl of stand mixer, combine eggs, evaporated milk, butter, vanilla pudding mix, sugars, salt, cinnamon and vanilla and beat on medium speed until smooth.
With mixer running on low, add sweet potatoes, 1 cup at a time. Turn speed of mixer up, and whisk until smooth.
Pour filling into par-baked crust, and bake for 60-65 minutes.
Remove from oven and let cool completely before serving.
Serve topped with whipped cream and a dusting of cinnamon.
Place bowl of stand mixer and whisk in freezer for 10 minutes.
Add all ingredients to bowl, and whisk together on high speed until cream reaches stiff peaks.
Be sure not to over beat cream, or it will turn to butter.
Ingredients
Directions
Place flour and salt in the bowl of a food processor and pulse a couple times to remove any lumps in flour.
Add frozen butter to food processor and pulse 3-5 times, until pea sized pieces of butter are throughout the flour.
Slowly drizzle in water, 1 tbsp at a time, while pulsing until it just comes together.
On a lightly floured surface, press dough together into a flat disc, wrap in plastic wrap and place in fridge overnight for at least 1 hour before using.
Preheat oven to 425 degrees, and bake sweet potatoes on a baking sheet, lined with foil until fork tender - about an hour.
Preheat oven to 350 degrees, or lower oven temperature after baking sweet potatoes.
Roll out pie dough to ¼" thickness, and press into 9" pie plate. Trim excess crust.
Place in fridge or freezer for 10 minutes.
Line frozen crust with parchment paper, and fill with dried beans or pie weights and bake 10 minutes. Remove from oven, and remove parchment and weights.
While crust is baking, prepare filling. Scoop out sweet potato from skin, and add to bowl of stand mixer. With whisk attachment, whisk potatoes until smooth.
Pour potatoes into a bowl, and measure 2 cups of whipped sweet potatoes and set aside.
In bowl of stand mixer, combine eggs, evaporated milk, butter, vanilla pudding mix, sugars, salt, cinnamon and vanilla and beat on medium speed until smooth.
With mixer running on low, add sweet potatoes, 1 cup at a time. Turn speed of mixer up, and whisk until smooth.
Pour filling into par-baked crust, and bake for 60-65 minutes.
Remove from oven and let cool completely before serving.
Serve topped with whipped cream and a dusting of cinnamon.
Place bowl of stand mixer and whisk in freezer for 10 minutes.
Add all ingredients to bowl, and whisk together on high speed until cream reaches stiff peaks.
Be sure not to over beat cream, or it will turn to butter.
