Sweet Potato Pie
Instead of the classic pumpkin pie this Thanksgiving, buck tradition and try chef Renée Lavallée’s sweet potato pie.
Pie Filling
| 2 cups | cooked sweet potato (mashed) |
| 1 cup | brown sugar |
| 1/2 cup | melted butter |
| 2 | eggs |
| 1/2 cup | evaporated milk |
| 1 tsp | vanilla |
Directions
- Mix all the ingredients together and pour into an unbaked pie shell.
- Bake at 375ºF for 1 hour.
Lavallée Crust
| 2 cups | all purpose flour |
| 1 cup | lard |
| (desired amount) | salt |
| 1/4 cup | cold water |
Directions
- Cut the lard into the flour and salt and work with hands until it resembles pea sized pieces.
- Gradually add water and mix very gently until it forms a dough. Make sure never to over knead.
- Wrap in plastic wrap and chill for 1 hour. This makes 1 double crust.
Recipe provided by: Chef Renée Lavallée, The Canteen
Sounds delicious. Can’t wait to try it. I love sweet potatoes.