It’s creamy smooth and has deeper, richer flavors than pumpkin. A very satisfying pie and easy to make. Be sure to serve it with whipped cream! This is an updated recipe, which happened to win a blue ribbon for a Pie Pal at the NM State Fair Pie Contest.
Sweet Potato Pie
Ingredients
- Pastry dough for single 9" crust
- 2 c. pureed baked sweet potatoes (peeled) (3-4 large ones)
- 1/2 c. white sugar
- 1/2 c. firmly packed brown sugar
- 3 large eggs
- 1 egg yolk
- 1 1/2 c. half and half
- 1 T. vanilla
- 1 1/2 t. lemon juice
- 1 t. cinnamon
- ½ t. nutmeg
- 1/2 t. salt
Directions
- Bake the sweet potatoes & set aside to cool. (See note below)
- Roll out crust and fit into 9” pie plate; create a decorate edge. Cover and chill.
- Preheat oven to 400 degrees.
- Process in a food processor or blender until smooth the sweet potatoes, sugars, eggs and egg yolk.
- Add remaining ingredients and process again until smooth. Do this in 2-3 batches and stir them together in a bowl to blend thoroughly.
- Pour filling into pie shell.
- Bake at 400 for five minutes, then turn the oven down to 350° for 45-50 minutes or until set. Be careful not to overcook.
- Serve at room temperature or chilled, preferably with a cloud of whipped cream.
Baker’s Notes and Tips and Tricks
1. Wash the sweet potatoes (2-3) and prick with a fork. Wrap in aluminum foil. Bake the sweet potatoes on a baking sheet at 400° for about an hour, until tender. Unwrap, cool, peel, and puree.
2. You may want to use a crust shield partway through baking to protect the edges of the crust from overcooking.
Estimated Preparation Time: Including making crust, baking sweet potatoes and making and baking pie: about 2.5 hours altogether but can be done in stages.
Credits: Pie by Havens, Photo by Rebecca
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Nancy Wall
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