Uploaded April 2020 | Updated September 2026, 2 weeks ago
Sweet Potato Pie
(For a #8 Double Hoop Handled Skillet & 14” Camp Oven)
Ingredients:
2 lbs. sweet potatoes*
½ cup butter, softened
1 cup white sugar
½ cup milk
2 eggs
1 tsp. vanilla
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
Topping:
¼ cup chocolate covered pecans, finely chopped
Directions:
1. 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.
2. 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.
3. Bake at 350°F for 50 to 60 minutes, or until knife inserted in center comes out clean. (If using a #8 Double Hoop Handled Skillet & 14” Camp Oven, use 28 briquettes on the lid – tight outer ring with loose inner ring and 14 briquettes under the oven in a tight ring, 42 total briquettes) Pie will puff up like a souffle, and then will sink down as it cools. When cooled, add topping and ENJOY!!!
* If using a standard #9 pie pan, reduce sweet potato amount by 50%
Pie Crust Recipe
(For a 10” Pie)
Ingredients:
1 ¾ cups all-purpose flour
2 tsp. granulated sugar
1 tsp. salt
6 tbsp. cold butter, sliced into thin pats
¼ cup shortening
8 tbs. ice water
Directions:
1. In a large bowl, combine the flour, sugar and salt. Mix together until well blended. Add the butter pats and toss until well coated. Rub each butter pat between thumb and forefingers to incorporate more flour. The butter pats will begin to fall apart into pieces ranging from the size a nickel, down to the size of a pea. Add the shortening, toss until coated in flour. Mixture will begin to come together in fist sized clumps when squeezed.
2. Drizzle in half of the ice water, raking it into the mixture with fingers until moistened. Drizzle in the remaining ice water, one tablespoon at a time, combing through the mixture with fingers to moisten. The mixture will go from a shaggy mess, to coming together to form a consistent dough. The dough should be moist, but not wet when pressed. Do not overwork the dough, as it will become stiff.
3. While rotating the bowl with one hand, push the dough between the palm of the other hand and the side of the bowl, to gather dough into a ball. Turn the dough onto plastic wrap and press it into a flat disk. Close the dough with the plastic wrap and place into a cold ice chest. Let the dough rest for at least 30 minutes before rolling and forming into a crust.
Sweet Potato Pie
(For a #8 Double Hoop Handled Skillet & 14” Camp Oven)
Ingredients:
2 lbs. sweet potatoes*
½ cup butter, softened
1 cup white sugar
½ cup milk
2 eggs
1 tsp. vanilla
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
Topping:
¼ cup chocolate covered pecans, finely chopped
Directions:
1. 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.
2. 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.
3. Bake at 350°F for 50 to 60 minutes, or until knife inserted in center comes out clean. (If using a #8 Double Hoop Handled Skillet & 14” Camp Oven, use 28 briquettes on the lid – tight outer ring with loose inner ring and 14 briquettes under the oven in a tight ring, 42 total briquettes) Pie will puff up like a souffle, and then will sink down as it cools. When cooled, add topping and ENJOY!!!
* If using a standard #9 pie pan, reduce sweet potato amount by 50%
Pie Crust Recipe
(For a 10” Pie)
Ingredients:
1 ¾ cups all-purpose flour
2 tsp. granulated sugar
1 tsp. salt
6 tbsp. cold butter, sliced into thin pats
¼ cup shortening
8 tbs. ice water
Directions:
1. In a large bowl, combine the flour, sugar and salt. Mix together until well blended. Add the butter pats and toss until well coated. Rub each butter pat between thumb and forefingers to incorporate more flour. The butter pats will begin to fall apart into pieces ranging from the size a nickel, down to the size of a pea. Add the shortening, toss until coated in flour. Mixture will begin to come together in fist sized clumps when squeezed.
2. Drizzle in half of the ice water, raking it into the mixture with fingers until moistened. Drizzle in the remaining ice water, one tablespoon at a time, combing through the mixture with fingers to moisten. The mixture will go from a shaggy mess, to coming together to form a consistent dough. The dough should be moist, but not wet when pressed. Do not overwork the dough, as it will become stiff.
3. While rotating the bowl with one hand, push the dough between the palm of the other hand and the side of the bowl, to gather dough into a ball. Turn the dough onto plastic wrap and press it into a flat disk. Close the dough with the plastic wrap and place into a cold ice chest. Let the dough rest for at least 30 minutes before rolling and forming into a crust.
