A traditional Southern dessert, this rich sour cream-sweet potato pie with tahini recipe turns fall produce into a spectacular holiday treat.
Have This!
- 1 1/4 c. all-purpose flour
- 1 tbsp. sugar
- 1/4 tsp. salt
- 1/2 stick cold unsalted butter
- 3 tbsp. cold unsalted butter
- 4 tbsp. cold lard
- tahini
- 1 c. light brown sugar
- 2 tbsp. all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. grated nutmeg
- 1/4 tsp. salt
- 1/2 c. milk
- 1/2 c. sour cream
- 3 large eggs
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 2 c. pureed cooked sweet potatoes
Do This!
- In a food processor, pulse together flour, sugar, tahini, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers.
- Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate.
- Trim edges of the dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
- Preheat oven to 350 degrees F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter.
- Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
- Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but the center is still slightly wobbly 50 to 60 minutes. Transfer to a wire rack to cool.
