sweet potatoes, peeled and cut into pieces
unsalted butter, melted
9-inch basic flaky piecrust, unbaked
confectioners’ sugar, for dusting
- Preheat oven to 350° F. Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 20 minutes.
- In a food processor, puree sweet potatoes with heavy cream, sugar, butter, eggs, cinnamon, and salt until smooth.
- Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool.
- Dust with confectioners’ sugar before serving.