Sweet Potato Pie

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Photo by Paul Sirisalee
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 431 calories
    • Fat 30 g
    • Sat Fat 18 g
    • Cholesterol 139 mg
    • Sodium 223 mg
    • Protein 5 g
    • Carbohydrate 38 g
    • Sugar 17 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 48 mg

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.

Ingredients

  1. Check 1 pound sweet potatoes, peeled and cut into pieces
  2. Check 1 cup heavy cream
  3. Check 1/2 cup sugar
  4. Check 4 tablespoons unsalted butter, melted
  5. Check 2 large eggs
  6. Check 1/2 teaspoon cinnamon
  7. Check 1/4 teaspoon kosher salt
  8. Check 9-inch basic flaky piecrust, unbaked
  9. Check confectioners’ sugar, for dusting

Directions

  1. Preheat oven to 350° F. Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 20 minutes.
  2. In a food processor, puree sweet potatoes with heavy cream, sugar, butter, eggs, cinnamon, and salt until smooth.
  3. Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool.
  4. Dust with confectioners’ sugar before serving.