Sweet Potato Pie

For the Pie Crust:
Butter Flaky Pie Crust

(I use this for all of my pies, I didn’t like pie crust until I tasted this one)

1 1/4 C all-purpose flour

1/4 tsp salt

1/2 C butter, chilled and diced

1/4 C ice water

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. (a food processor works great for this part) Stir in water, a tablespoon at a time, until mixture forms a ball.

For best results wrap in plastic and refrigerate for 4 hours or overnight, but not necessary.

For the Filling
1 lb sweet potatoes (about 3 medium)
1 cup sugar
1/2 cup softened butter
1/2 c milk

2 eggs

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

Step 1: Cook potatoes

Clean potatoes and remove any sprouts growing on their skin. Pierce each potato 5-6 times with a fork.

Place trivet in the inner pot of Instant Pot. Add 1 cup water in the Instant Pot (2 cups in 8 qt) and salt, if using. Place potatoes on top of the trivet. Close the lid, vent set to sealing position. Set pressure cook or manual for 6 minutes at HIGH pressure. (Check notes below for different time settings for different size potatoes).

Once cooking time is up, release pressure carefully by turning the knob to 'venting' position in Duo model, or pushing down on in Ultra model. If not in a rush, you can wait 5-10 minutes.

Open the lid when the pin drops. Remove potatoes to prevent overcooking, and set aside to cool.

OR

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Step 2

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Step 3

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.