Market Garden Brewery's sweet potato pie

Time 2 hours 20 minutes
Yields Serves 8
Market Garden Brewery’s sweet potato pie
(Anne Cusack / Los Angeles Times)

Pie dough


In a large bowl, whisk together the flour, salt and sugar. Cut in the butter using a pastry cutter or fork, until the butter pieces are reduced to the size of small peas. Drizzle over the water, and gently stir until the mixture starts to come together to form a dough. Knead the mixture lightly to form a cohesive dough. Form the dough into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour. On a lightly floured board, roll the dough out to a thickness of slightly less than one-fourth inch. Fit the dough into a 9-inch pie plate or tin and trim any excess.

Sweet potato pie


Heat the oven to 350 degrees. In a large bowl, mash the sweet potatoes. Beat in the granulated and muscovado sugars, then the eggs, melted butter, nutmeg, cinnamon, honey, vanilla and milk. Pour the filling into the prepared pie shell.


Bake the pie until set and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool on a rack to room temperature before serving.

Adapted from Market Garden Brewery in Cleveland. Muscovado sugar and vanilla paste are available at cooking and baking supply stores, as well as select gourmet and well-stocked markets, and are available online. To roast sweet potatoes, prick unpeeled whole potatoes with a knife and roast at 375 degrees until a knife pierces easily, about 1 hour, depending on the size of the potatoes. Cool before peeling.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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