Sweet Potato Pie Recipe
A refreshing alternative to pumpkin pie, sweet potato pie boasts a more rustic texture and more pronounced—though sweet—vegetable flavor.
Ingredients
| 1 | recipe | 9-inch Basic Pie Crust |
| 3 | eggs | |
| 3/4 | cup | brown sugar, packed |
| 1 1/2 | cups | pureed roasted sweet potatos* |
| 1 | 14-ounce can | sweetened condensed milk |
| 1 ½ | teaspoon | ground cinnamon |
| 1/2 | teaspoon | ground nutmeg |
| 1 | teaspoon | ground ginger |
| 1/2 | teaspoon | ground allspice |
| Sweet potatoes and yams are not the same though many substitute yams in their recipes. Ask your produce person for guidance if required. |
Directions
Preheat oven to 400°
1. Beat the eggs and sugar together in the bowl of your electric mixer until thick.
2. Add the sweet potatoes, cinnamon, nutmeg, ginger, cloves, and cream and mix well.
3. Pour into an unbaked pie shell and cook for 40–45 minutes, or until a knife inserted into the center of the pie comes out clean.
NOTE: If the crust browns too fast, place a piece of aluminum foil loosely on top until the pie is fully cooked.
4. Cool to room temperature before serving.
5. Top each slice with a dollop of whipped cream.
Preparation Time:
55 minutes plus 1 hour downtime.
