Homemade Organic Sweet Potato Crust

I found this delicious recipe from The Southern Heritage Plain and Fancy Poultry Cookbook.  I have adapted this recipe.

Here’s What You’ll Need:

  • 1  1/4 cups organic unbleached white flour
  • 1 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup mashed organic sweet potatoes [1 medium organic sweet potato–boiled then mashed]
  • 1/3 cup organic pasture butter, more for greasing bowl
  • 1 organic pasture egg, beaten

Here’s How I do it:

  1. Cook the sweet potato(es) and mash them, if you haven’t all ready done so.
  2. Combine flour, baking powder, and salt in a medium-sized mixing bowl.
  3. Add the mashed sweet potatoes, butter and beaten egg to a pint-and-a-half sized mason jar.
  4. Blend well with an immersion blender, starting on low so that it doesn’t splatter everywhere.  (I keep the skins on potatoes when I cook them.  This step is to ensure that the potato skins are adequately blended into the pie crust.  If you’re worried about how it’ll look or preparing this for a special meal, go ahead and skin the potatoes.)
  5. Stir the potato mixture into the dry ingredients, blending well.
  6. Form the dough into a ball.
  7. Add some butter to a bowl that will fit the formed dough ball.
  8. Place the dough ball into the bowl and the bowl into the refrigerator.  Refrigerate for at least 30 minutes to 1 hour.
  9. Once refrigerated, roll out the dough onto a lightly floured surface.
  10. Roll into 1/4-inch thickness; trim to 1/2 ” larger than the casserole.
  11. This recipe will yield enough pastry for one crust.
  12. Enjoy!

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