Sweet Potato Sour Cream Pie

Sometimes things just work out. I like when that happens. I was cleaning out my freezer, and came across a pie crust I had frozen. My favorite recipe makes two crusts, but I don’t always need the second one, so I freeze one for later. I was thinking of making a quiche, but a bag of sweet potatoes inspired me to make a pie. As I rooted through the fridge for the rest of the ingredients, I came across a carton of sour cream I had opened a few days ago. I normally use milk in my sweet potato pie, but decided sour cream would work just as well. Plus, I didn’t have any immediate plans for the sour cream. I was very happy with how it came out. In fact, I think I like it even better than the old version.

 

 

Sweet Potato Sour Cream Pie

 

½ c. sugar

1 t. cinnamon

1 t. vanilla

½ t. nutmeg

½ t. salt

2 c. cooked, mashed sweet potato

2 eggs, beaten

¾ c. sour cream

2 T. melted butter

1 (9-inch) unbaked pie crust- recipe follows

Combine sugar with seasonings. Stir in remaining ingredients and combine until smooth. Pour into pie crust and bake in a preheated 400 degree oven for 40 minutes, or until filling is set.

 

 

 

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. butter, chilled

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.