Roland Bello
Hands-On Time
15 Mins
Other Time
1 hour 25 minutes
Yield
Serves 8

How to Make It

Step 1

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.

Step 2

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.

Step 3

Serve with the whipped cream.

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Ratings & Reviews

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