Sweet Potato Pie
Pies with heavy, grainy, cloying fillings were not our idea of holiday dessert. To do this pie justice, we needed time...and lots of tubers.
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 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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