Sweet Potato Pie

From Cook's Country | October/November 2013

Why this recipe works:

To streamline this holiday dessert, we start by “baking” whole sweet potatoes in the microwave. A food processor makes quick work of pureeing the flesh and lends a silky-smooth texture. Sour cream adds subtle tang while smoothing out the custard even more, and supplementing whole eggs with two… read more

To streamline this holiday dessert, we start by “baking” whole sweet potatoes in the microwave. A food processor makes quick work of pureeing the flesh and lends a silky-smooth texture. Sour cream adds subtle tang while smoothing out the custard even more, and supplementing whole eggs with two extra yolks helps with richness and sliceability. For flavor, we bloom cinnamon and nutmeg in butter before adding them, along with some bourbon and vanilla, to the pie. Finally, a layer of caramelized brown sugar baked right onto the crust takes this pie to the next level.

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Serves 8

The best pies use homemade crust. If you’re pressed for time, try our favorite store-bought crust, Wholly Wholesome 9" Certified Organic Traditional Bake at Home Rolled Pie Dough. Choose sweet potatoes that are about the same size so that they’ll cook evenly.

Ingredients

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