Aunt Sandy's Sweet Potato Pie


8 servings


  • pastry blender
  • 9-inch pie pan
  • wire rack
  • medium bowl
  • rolling pin


  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup shortening
  • ¼ Aunt Sandy's 10x Cannabutter, cut up
  • ¼ cup ice water
  • Pie filling (see recipe below)


  • Preheat the oven to 450°.
  • In a medium bowl, stir together flour and salt.
  • Using a pastry blender, cut in shortening and butter until pieces are pea-size.
  • Sprinkle one tablespoon of water over part of the flour mixture and toss with a fork.
  • Push moistened pastry to the side of the bowl.
  • Repeat moistening flour mixture using one tablespoon at a time until all the flour mixture is moistened.
  • Gather flour mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten the pastry.
  • Roll pastry from center to edges into a circle, about 12 inches in diameter.
  • Ease into a 9-inch pie pan, trim a half-inch beyond the end of the pan, crimp edges and prick the bottom and sides with a fork.
  • Bake for eight minutes, remove foil and bake for another eight minutes.
  • Cool on a wire rack for at least 30 minutes.
  • Cover and chill for two hours.

Pie Filling Ingredients:

  • 2 cups mashed cooked sweet potatoes (or 1 can of sweet potatoes, drained and mashed)
  • 4 tablespoons Cannabutter, melted
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 3 eggs, beaten
  • 1 cup buttermilk or dairy sour cream


In a large bowl stir together sweet potatoes, sugar, cinnamon, allspice, nutmeg, and salt. Add eggs and beat lightly with a fork until combined. Gradually stir in buttermilk (or sour cream) thoroughly mixed.