Sweet Potato Pie

dessert pie sweet potato/yam nut pecan cinnamon nutmeg thanksgiving southern vegetarian soy free peanut free

Toni Tipton-Martin

serves 8

Source

Ingredients

½ recipe Best-Ever Pie Crust, unbaked

1 pound sweet potatoes, unpeeled

½ cup packed light brown sugar

¼ cup granulated sugar

4 tablespoons (½ stick) butter, melted

2 large eggs, lightly beaten

½ cup evaporated milk or half-and-half

1 tsp. vanilla extract

1 tsp. grated orange zest

1 tsp. ground cinnamon

½ tsp. ground or freshly grated nutmeg

¼ tsp. salt

Praline Topping (optional)

Method

Preheat the oven to 350°F.

Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.

Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.

When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.

Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.