While most recipes I tried used ready-made pie crust or canned sweet potatoes, Her pie recipe didn’t take any shortcuts. Following the instructions, I baked 2 pounds of sweet potatoes for almost two hours, then removed the filling to create the creamy pie. The recipe also required making pie crust from scratch using sugar, salt, all-purpose flour, and unsalted butter. I mixed sugar and salt in hot water, let it cool, and then combined it with cold, diced butter and flour. After shaping the dough, I refrigerated it until it was solid. Making the crust took some time, but overall, it was one of the simplest homemade pie crusts I’ve ever made.
