Sweet Potato Pie

Instead of the classic pumpkin pie this Thanksgiving, buck tradition and try chef Renée Lavallée’s sweet potato pie.

Pie Filling

Directions

1. Mix all the ingredients together and pour into an unbaked pie shell.
2. Bake at 375ºF for 1 hour.

Lavallée Crust

Directions

1. Cut the lard into the flour and salt and work with hands until it resembles pea sized pieces.
2. Gradually add water and mix very gently until it forms a dough. Make sure never to over knead.
3. Wrap in plastic wrap and chill for 1 hour. This makes 1 double crust.

Recipe provided by: Chef Renée Lavallée, The Canteen

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