Mini sweet Potato Pies 1dz

  • $24.00
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Sweet Potato Pie Ingredients:

  • Unbleached all-purpose flour – this is used to make the base of the pie crust. Standard bleached flour will work too if that’s what you have, unbleached just has better flavor.
  • Granulated sugar and brown sugar – the white sugar is used in the pie crust to add a faint sweetness and the brown sugar is used for the filling. The added molasses of the brown sugar pairs perfectly with the sweet potato flavor.
  • Salt – this brings out the flavors of the pie crust and filling so it doesn’t taste flat.
  • Unsalted and salted butter – unsalted butter is used in the pie crust (unsalted butter stays cold better), and salted butter for the filling. Salted browned butter tastes so much better than unsalted.
  • Ice water – be sure to add lots of ice to the water, stir and rest before you use it. This helps the butter stay cold so you end up with a flaky crust.
  • Sweet potatoes – I like to use red garnet variety. Other orange varieties work as well but don’t use white or purple sweet potatoes.
  • Evaporated milk – I like to use the small 5 oz. can so I don’t have leftover but if you only have a larger can that will work but be sure to measure amount listed.
  • Eggs – this helps bind the pie filling together and make a custard type filling. They are crucial to the recipe.
  • Cinnamon, nutmeg and ginger – with the ratios here I recommend sticking with each separate spice rather than using a spice blend.
  • Vanilla extract – this adds another faint background flavor in the pie. Use real vanilla for best flavor.