Delight in t,’E flavors of Thanksgiving wit our SiJky SmocCh Sweet Potato Pie! A perfecffy baked crust
filled Wiith creamy sweet potato goodness and a hint of spice — a must-try from the Ineskohl Kitchen. This
sep-by-step recipe ensures perfection in ever,’ sjice.
Ingredients
• Sweet Potatoes
• 2 % cups of all-purpose flour
% cup (50g) granulated sugar
% tsp salt
% tsp cinnamon
• 1 cup (226g) cold cubed butter
• % cup ice water
% cup brmvn sugar (light or dark)
1 tsp vandla extract
2 eggs + 1 egg yolk
• % tsp ground ginger
% tsp freshly grated nutmeg
% cup (120ml) cream
Optional: % cup bourbon or rum and/or orange zest
Instructions.
1. Prepare Sweet Potatoes: Preheat your oven to 400ZE Place your sweet potatoes on a baking
sheet, pierce their tops with a fork, and bake for about 40 minutes or until thefre tender
2 Make Pie Crust: In your food processor combine the flour, granulated sugar, salt. and cinnamon.
Add in the cold cubed butter. Slowly drizzle in the ice water whüe the processor is on. Once the
mixture is ready, tum it out onto a pastry mat form it into a disk, and wrap in plastic or within the mat
Freeze for 15-20 minutes.

3_ Roll Out the Dough: Dust the chilled dough with tour on both sides. Roll it to about a % inch
thickness. Transfer onto your pie dish, aØusting and shaping the edges as desired. Blind bake ywr
crust by placing parchment paper, some foil, and pie weights (or beans) on it. Bake at 425’F for 15
minutes. Remove and let cool.
4_ Prepare Pie Filling: Once your sweet potatoes are cool«i, remove their skins and cut them into
slices. In your food processor, add the sweet potato sices, brown sugar, vanilla extract, two eggs,
one egg yolk, ginger, nutmeg, cinnamon, and cream. Optionally, you can add bourbon or rum and/u
orange zest for added depth. Blend until smodh.
5. Finalize & Bake: Pour the filling into the baked pie crust Level the top using a spatula. Optionally,
brush the edge of the pie with an egg wash made of 1 egg and a tablespoon of cream or milk. Cover
the edges v.qth tenting foil to prevent over-browning. Bake at 350’F for 45-50 minutes. The pie should
still jiggle in the center but will set as it cools.
6. Serve & Enjoy: Once cooled, slice your pie, serve with some whipped cream, ard enjoy the rich
flavors of sweet potatoes, spices, and the crisp butter crustl