Recipe for the week of October 20-24, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
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!