Sweet Potato Pie
Prep Time:30 mins
Cook Time:60 mins
Serves:12
- 390 Calories
- 11g Protein
- 19g Total Fat
- 43g Carbs
Unlock the holiday magic of sweet potatoes with our festive Sweet Potato Pie recipe! Using Kodiak Cinnamon Oat Power Cakes as the secret ingredient, this pie combines a mouthwatering, crumbly crust with holiday spices like pumpkin pie and cinnamon. While it bakes, your home magically transforms into a cozy, holiday wonderland, while the sweet smell of freshly baked pie fills your space. You and your guests will dive fork-first into this holiday masterpiece.
Recipe provided by Kitchen McCabe
Ingredients
- 2-1⁄2 cups Kodiak Cinnamon Oat Power Cakes Flapjack & Waffle Mix
- 16 tablespoons (2 sticks) Butter, cold and cut into small cubes
- 1⁄4 cup + Ice Water
- 2 sweet potatoes, standard size, roasted and cooled, skins removed 1⁄2 cup butter, melted
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar
- 2 large eggs
- 1⁄2 cup whole milk
- 2 teaspoons vanilla extract
- 1-1⁄2 teaspoons pumpkin pie spice
- 1⁄4 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 cups sweetened whipped cream, to top
Directions
- Place the Kodiak Power Cakes mix in the bowl of a food processor fitted with an 's' blade.
- Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- Form 2⁄3 of the dough into a ball, press into a disk, and chill for 20 minutes. Use the other 1⁄3 of dough to roll out and cut autumnal shapes from. Use them to garnish the pie!
- Once the dough has chilled, place it between two sheets of parchment paper. Roll to a circle that is 11⁄2-2 inches larger in circumference than your pie dish.
- Place the sheet of dough over the top of your pie dish and remove parchment paper.
- Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough so that it evenly hangs over the edge about 1⁄2 inch. Crimp the edges of the dough and pop in the freezer while you make the filling.
- Preheat the oven to 350° F.
- Place the sweet potatoes, butter, sugar, brown sugar, eggs, milk, vanilla, pumpkin pie spice, salt, and flour in a blender and process until very smooth.
- Pour into the slightly frozen pie crust and bake for 50-60 minutes on the middle rack of the preheated oven, or until the center is just set.
- Remove and cool. Serve chilled topped with whipped cream.
