Can anyone give me a recipe for sweet potatoe pie with sweet dough crust?

[kimberly w]

I'm from louisiana and they use to have a little old lady that use to stay down the street from me and she use to make these and they were delicious. She died and I can't find anyone that can make them like she did. Please help me!

 

[Souljaboywife]

INGREDIENTS
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust


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DIRECTIONS
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

 

[acabingirl]

This one has an amazing sweet gingerbread crust..

Sweet Potate Pie with Gingerbread Crust
For crust
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 oz; 20 2-inch cookies)
1/2 cup finely chopped pecans (2 oz), toasted
2 tablespoons sugar
1/8 teaspoon salt
For filling
2 lb sweet potatoes (4 medium)
1/2 cup sugar
1/3 cup water
3 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup whole milk
1 tablespoon dark rum
1/2 teaspoon vanilla

Special equipment: a 10-inch glass or ceramic pie plate (6-cup capacity)
Accompaniments: lightly sweetened whipped cream and toasted pecans

Make crust:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.

Make filling:
Increase oven temperature to 400°F.

Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.

While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.

When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.

Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.

Serve warm or at room temperature.