| Prep Time | 35 minutes |
| Cook Time | 45 minutes |
| Servings |
8 servings
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Ingredients
Pie Crust
- 1/2 cup vegetable shortening
- 1 1/2 cups all purpose flour
- 1/2 teaspoon Salt
- 1/2 cup cold water
Sweet Potato Filling
- 1 16- ounce can sweet potatoes drained
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup condensed milk
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Spiced Whipped Cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
Ingredients
Pie Crust
Sweet Potato Filling
Spiced Whipped Cream
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Instructions
For the Pie Crust
- Mix shortening, flour, and salt together with a fork until very crumbly. Add water slowly as needed to bring the dough together and mix lightly with a fork.
- Dust the workstation with flour and roll the dough about an inch larger than the pie tin.
- Fold carefully in half, lift into the pie plate, and unfold. Press into pan. Cut any excess crust off from the edges on the tin. Set In the fridge while working on the filling.
For the Filling
- Preheat the oven to 350F. Drain the canned sweet potato in a colander and place it in a bowl. Add butter and mix with an electric mixer until well combined.
- Add sugar, milk, eggs, nutmeg, cinnamon, condensed milk and vanilla; beat on medium speed until mixture is smooth. Pour the filling into unbaked pie crust and fill about 90% full.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and cool before serving.
For the Whipped Cream
- Add the heavy cream to a bowl and begin whipping using an electric mixer on medium speed until it is frothy. Add the sugar, vanilla, and spices and whip until soft speaks form. Serve over the pie and enjoy!
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