How does a nice slice of Sweet Potato Pie sound? Delicious, right? This simple recipe and fun take on the pumpkin pie is sure to please your hungry guests!
One of the best things about this recipe, in comparison to a Pumpkin pie, is that it requires less sugar. The inherent natural sweetness of the Sweet Potato gives this pie a wonderful earthy but pleasantly decadent mouthful.
Sweet Potato Pie
makes one 9 inch pie
Dorie Greenspan’s Good For Almost Everything Pie Dough, partially baked – you can find the recipe here
2 large red-skinned sweet potatoes
3/4 cup (packed) golden brown sugar (if you like a sweeter filling, increase to 1 cup)
1 cup whipping cream
3 large eggs
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1 large egg white, beaten to blend
Pierce potatoes with fork. Bake in a 375F degrees oven until cooked through (45-60 minutes). Once throughly cooked, cool completely.
Press the cooled sweet potato through a potato ricer (this step is KEY for a smooth filling). Measure enough potato puree to equal 1 1/2 cups.
Position rack in bottom third of oven; preheat to 400F degrees.
Place pureed sweet potato in large bowl. Whisk in brown sugar and next 7 ingredients.
Brush partially baked crust with beaten egg white. Transfer filling to the crust.
Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack and cool.
What’s your favorite Thanksgiving recipe?
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Images and recipe via a tender crumb