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Credit: Roland Bello

Recipe Summary

additional:
1 hr 25 mins
total:
1 hr 40 mins
hands-on:
15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F with the rack in the lowest position. Roll the dough into a 12-inch circle on a floured work surface. Transfer to a 9-inch pie plate. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim; crimp the edge. Chill for at least 30 minutes.

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  • Combine the sweet potato puree, flour, sugar, cream, eggs, butter, vanilla, nutmeg, and salt in a large bowl. Pour the mixture into the chilled piecrust and bake until the center is set but still slightly wobbly, 50 to 55 minutes. Let cool.

  • Serve with the whipped cream.

Nutrition Facts

376 calories; fat 22g; cholesterol 106mg; sodium 240mg; protein 5g; carbohydrates 38g; sugars 19g; fiber 1g; iron 2mg; calcium 65mg.
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