Pie –one of the keystones of the holiday season. This year, surprise your loved ones with something a little out of the ordinary—sweet potato pie! (plus you can get them to eat their veggies, too!) A slice of sweet potato pie is the perfect end to a meal or start to the day (it is the holidays and that makes pie completely acceptable for breakfast). This pie is best served with a dollop of Coconut Bliss ice cream (do they call it ice cream?).
Sweet Potato Pie and a Dollop of Vanilla Bliss adapted from Joy the Baker
* Use organic, non-GMO ingredients whenever possible.
You will also need a pint of ice cream. We recommend Coconut Bliss !
To make the pie crust, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk (you can substitute buttermilk for the same volume of milk with a teaspoon or two of lemon juice). Use a fork to bring the dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want the mixture to be shaggy and not outwardly wet.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help re-chill the butter and distribute the moisture.
To roll out the pie crust, on a well-floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan, fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
Source: GMO Inside