Sweet Potato Pie

Sheila

Sweet Potato Pie is custardy and rich with just the perfect amount of spice. It will be the perfect ending to any meal.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Dessert

Cuisine American

Servings servings

Equipment

1 9" pie plate

Ingredients

1 - 20 ounce can of Sweet Potatoes/Yams in syrup
3/4 cup brown sugar
6 tbsp melted butter
1 tbsp pure vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp scant half teaspoon ground ginger
3 whole eggs
3/4 cup heavy whipping cream
1 unbaked pie crust

Instructions

Preheat oven to 350 degrees.

Roll unbaked pie crust out into a 9" pie plate, crimp edges.
Drain sweet potatoes. Using whatever method you choose, ricer, blender, potato masher, mash sweet potatoes, getting all the lumps out.
Add sweet potato puree, brown sugar, melted butter, vanilla, and spices to mixing bowl. Mix on high for 3 minutes, scrape down sides of bowl and continue to mix for another 2-3 minutes.
Measure out 3/4 cup heavy cream break 3 eggs into cream, whisk eggs and cream together. Add egg/cream mixture to sweet potato mixture, mix on medium-high speed for 3-5 minutes, scraping sides of bowl. Continue to beat until filling is fluffy and creamy consistency.
Pour into unbaked pie shell. Bake in a preheated 350 degree oven for 50-60 minutes. Pie is done when cake tester comes out clean when poked in middle, or when center does not appear fluid.

Notes

If you would like your crust to stay lighter, cover pie with foil while baking.

Let pie cook completely before cutting.

For marshmallow topping: adjust wrack to top half of oven, turn broiler on high, cover baked pie with miniature marshmallows, pop under broiler for less than one minute, or until marshmallows brown. Pie can also be served with a dollop of whip cream.

Keyword dessert, pie, sweet potato, thanksgiving