- homemade pie crust or store-bought crust
- 2 cups packed mashed sweet potatoes (or around 475 grams/1 pound peeled sweet potatoes)
- 2 large eggs, room temperature
- ½ cup heavy cream
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar*
- 1 teaspoon cinnamon
- Big pinch freshly grated nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Pinch of salt
- See below for directions on how to cook sweet potatoes.
- Preheat the oven to 350F.
- Place the cooked sweet potatoes in a blender along with the remaining filling ingredients and blend until smooth. Pour this filling into either a homemade pie crust or a store-bought crust.
- Bake the pie for 60 minutes, checking on it periodically to make sure the crust isn’t getting too brown (if it looks brown, cover it with foil and continue to bake).
- Remove the pie from the oven. The filling should look mostly set but it’s okay if the center is a bit jiggly as the pie will continue to cook and set as it cools.
- Allow the pie to cool for a couple hours then serve with whipped cream. If making the pie in advance, loosely cover and keep in the fridge for 3-4 days or tightly cover and keep in the freezer for up to two months.
How to cook sweet potatoes:
- To bake sweet potatoes in an oven (my preferred method), poke them with a fork and then bake at 425F for 45 minutes to 1 hour, or until the edges begin to caramelize.
- To cook sweet potatoes in an instant pot, cook at high pressure for 15 minutes then naturally release pressure.
- To boil sweet potatoes on the stovetop, boil them in a saucepan for 45 minutes, or until soft.
- *This recipe calls for packed brown sugar, which means you should fill the measuring cup with brown sugar then use a spoon to press down on the sugar and fill the cup up some more. The reason for this is because there are a lot of pockets of air that get trapped among brown sugar granules and we want to eat sugar, not air. This doesn’t need to be perfectly compact, just know the more compact the sugar, the sweeter the pie.
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