Here’s How Carla Hall Makes Her Classic Sweet Potato Pie With Homemade Crust
Fall baking just isn’t complete without sweet potato pie, and who better to guide us through it than the fabulous Carla Hall? If you’re not already obsessed with her bubbly personality, colorful style and brilliant recipes, you’re about to be. Carla, beloved for her Southern charm and “cooking with love” philosophy, knows exactly how to whip up those comforting dishes we all crave this time of year. Her sweet potato pie? It’s everything a fall dessert should be—silky smooth, perfectly spiced and bursting with that sweet potato goodness. Plus, she’s got some great tips to ensure your pie turns out flawless—including a homemade crust. Here’s how to make it!
What is sweet potato pie?
Sweet potato pie is a traditional Southern dessert often served during the holiday season. It often rivals its Northern sibling pumpkin pie; while the two taste similar, the latter has a smoother, less starchy texture. Sweet potato pie is typically made in an open pie shell with mashed sweet potatoes mixed with evaporated milk, sugar, butter, eggs and a few key spices.
Carla Hall’s version sticks to tradition, with a focus on creating a pie that lets the earthy richness of the potatoes shine through with a little butter and a blend of cinnamon, nutmeg and vanilla. But the best part has to be her homemade Classic Pie Dough. Sure, it may come with a bit more prep work, but the end result will have you wondering why you ever used prepared pie crusts.
Carla’s tips for pie perfection
To make sure your sweet potato pie comes out just as perfectly as Carla’s, she has a few tricks you’ll want to keep in mind:
1. Pre-bake the crust
No one likes a soggy bottom! Make sure to blind bake your pie crust before adding the filling. Carla fills her cold pie crust with aluminum foil and pie weights (beans or rice work well, too) to keep its shape. This ensures a flaky, golden crust that holds up beautifully against the smooth filling.
2. Use fresh sweet potatoes
While canned sweet potatoes can be tempting for convenience, fresh is the way to go. Carla says to look for “good looking spuds”—firm and speckle-free. Oven roasting them from scratch allows you to control the texture, making a huge difference in the final pie. Plus, they’ll caramelize during baking, which adds delicious flavor.
3. Taste for balance
Carla’s pie balances both spice and sweetness. “Because sweet potatoes vary in sweetness, I have you taste the filling before beating in the eggs to see if you want a touch more sugar,” she says. Similarly, you want enough cinnamon and nutmeg to bring warmth without overpowering the sweet potatoes.
Carla Hall’s classic sweet potato pie recipe
This pie recipe is an ideal finish to any fall feast, especially when paired with whipped cream or a scoop of ice cream.
Ingredients:
- 2 lbs. sweet potatoes
- 1 disk pie dough, fitted into a deep-dish pie plate and frozen, recipe follows
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground allspice
- ¼ tsp. freshly grated nutmeg
- ½ tsp. salt
- 5 Tbs. unsalted butter, softened
- ½ cup packed light brown sugar, plus more if needed
- 1 cup evaporated milk
- 2 large eggs
Classic Pie Dough
- 1 Tbs. sugar
- ½ tsp. table salt
- 2¼ cups all-purpose flour, plus more for rolling
- 1 cup (8 0z.) cold, unsalted butter, cut into ½ inch cubes
Directions:
- Total Time: 5 hours
- Yield: one 9-inch pie
- Preheat the oven to 350°F. Then, place the potatoes on a foil-lined sheet and bake until tender, about two hours. Once cool, skin the sweet potatoes and scrape into a measuring cup; 2½ cups.
- Raise the oven to 425°F. Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes. Let cool completely, then place on a sheet pan.
- Transfer the sweet potato to a bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar and the evaporated milk. Whisk until smooth, then add the eggs. Pour into the pie crust and spread evenly.
- Bake for 15 minutes, then reduce to 350°F. Bake until the top is golden brown, about 40 minutes. If the crust browns too quickly, cover it with foil. Let cool completely on a wire rack.
Classic Pie Dough
- Dissolve the sugar and salt in ⅓ cup water and chill until cold.
- Pulse the flour and butter in a stand mixer until the mixture looks coarse. Add all the water and mix until it almost forms a ball. Divide the dough in half and flatten into two disks.
- Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to three days. Thaw overnight in the refrigerator before rolling.
Storing and reheating sweet potato pie
Sweet potato pie stores well in the fridge, making it perfect for prepping ahead of time. Cover it with plastic wrap or foil and store for up to three days. To reheat, place a slice in the oven at 350°F for 10 to 15. Or, enjoy it cold right out of the fridge—it’s just as delicious!
Original post by Isabelle Paquette from www.womansworld.com
