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Sweet Potato Pie

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A comforting Sweet Potato Pie with a smooth, spiced filling and flaky, buttery crust, perfect for family gatherings.

Ingredients

Scale
  • 1 1/2 lb. sweet potatoes (about 3 medium)
  • All-purpose flour, for rolling
  • 1 batch basic pie dough, chilled
  • 3 large eggs
  • 3/4 cup heavy cream
  • 2/3 cup dark brown sugar
  • 4 Tbsp. unsalted butter, softened
  • 2 tsp. pure vanilla extract
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. kosher salt

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with foil. Pierce the sweet potatoes with a fork and roast until tender, about 45-50 minutes. Allow them to cool.
  2. Roll out the pie dough until it’s about 1/4 inch thick and place it in a 9-inch pie pan. Trim and crimp the edges, then chill the crust in the refrigerator for 30 minutes.
  3. Preheat the oven to 375°F. Line the dough with crunched foil and fill with pie weights, baking for 18-20 minutes. Remove the weights and bake for another 5 minutes. Let the crust cool, reducing the oven temperature to 350°F.
  4. Peel the roasted sweet potatoes and process until smooth. Add the eggs, cream, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt, blending until smooth.
  5. Pour the filling into the cooled crust and bake for 40-50 minutes, until set and golden brown. Allow to cool before slicing and serving.

Notes

For a low-sugar version, substitute dark brown sugar with a natural sweetener. To make it dairy-free, use coconut cream and dairy-free butter.

Nutrition

Find it online: https://www.goandweb.com/sweet-potato-pie-delicious-homemade-recipe/