Sweet Potato Pie in a Pastry Shell

For Sweet Potato Pie in a Pastry Shell, the counter starts with all-purpose flour, kosher salt, and oz cream cheese. Portion it for 12 people.

Count on 45 minutes of prep, 35 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cream Cheese Crust

• 2 ¼ cups all-purpose flour
• ½ teaspoon kosher salt
• 8 oz cream cheese
• 1 cup unsalted butter softened
• ice water as needed

For the Sweet Potato Filling

• ¼ cup butter unsalted, softened
• 1 cup granulated sugar
• 2 cups sweet potatoes cooked & mashed, room temperature
• 3 whole eggs room temperature
• ¼ cup brandy
• 2 teaspoons lemon zest be careful not to get the bitter, white pith!
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon freshly ground nutmeg

How the cooking goes

To Prepare the Cream Cheese Pastry

1. Whip the cream cheese and butter together with a electric mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
2. Reduce the speed of the mixer then add in the flour. Mix until the dough comes together. If the dough is not cohesive and will not stay in a ball, sprinkle ice water a tablespoon at a time over the dough and mix with a fork until it comes together in a ball.
3. Flatten into a circle, wrap in plastic wrap and refrigerate until hard, at least 4 hours. Overnight refrigeration is recommended.
4. Warm the oven to 350℉. Roll out your pastry to 1/8th inch thick, chill for about 30 minutes, line a pie dish, trim the edges, roll them under and crimp decoratively.
5. Set baking paper in the pastry shell and fill with baking beans or weights. Bake in preheated oven for 12-15 minutes or until the bottom has begun to brown and the center looks matte (not shiny). You can use the par-baked crust warm straight from the oven or let it cool while you prepare your filling. It can also be made the day ahead. Store at ambient temperature.

To Prepare the Filling

1. Heat the oven to 400°F. Wash sweet potatoes and prick them a few times on each side with a fork. Place them on a parchment lined sheet pan and bake in the hot oven until soft. They are done when they can be pierced easily with a fork or cake tester. Peel when just cool enough to handle.
2. Mash the sweet potatoes with a hand masher or the back of a large wooden spoon. For perfectly smooth puree, puree in a blender or press through a ricer.
3. Warm the brandy in a small saucepan and reserve warm. This isn’t necessary but it will help keep the filling from breaking when it is added.
4. Cream butter in a mixing bowl with a hand mixer: gradually add sugar, beating well after each addition. Add potatoes; beat on medium speed until well blended. Add eggs, one at a time; beating after each addition.
5. Put the brandy, lemon zest, lemon juice, vanilla and nutmeg to the sweet potato mixture; stir until well blended. Pour mixture into pastry shell and smooth.
6. Bake at 400°F for 15 minutes. Lower the temperature to 350°F and continue baking until the center has puffed and jiggles like jello, about 25 more minutes.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Blueberry Pie in a Pastry Shell and Savory Butternut Squash Carrot Tart Rested Before Slicing.