Sweet Potato Pie
Sweet Potato Pie might be just the side dish you are searching for. This gluten free and lacto ovo vegetarian recipe serves 10 and costs 40 cents per serving. One serving contains 198 calories, 2g of protein, and 10g of fat. It is brought to you by Serious Eats. 136 people have tried and liked this recipe. It is a very reasonably priced recipe for fans of Southern food. A mixture of unsalted butter, cinnamon, sweet potatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Overall, this recipe earns a not so awesome spoonacular score of 33%. Similar recipes include Edith's Sweet Potato Pie Best Pie Bakeoff 2008 Entry #27, Lightened up Sweet Potato Pie with Sweet and Salty Pecan Crust (gluten free, low carb!), and Sweet Potato Pie for Two.
Servings: 10
Ingredients:
1 tablespoon buttermilk
1/2 teaspoon of cinnamon
2 eggs, lightly beaten
1/2 cup heavy cream
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
2 medium sweet potatoes (making about 2 cups puree)
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Equipment:
pie form
oven
microwave
skewers
knife
food processor
bowl
kitchen thermometer
Cooking instruction summary:
Procedures 1 Adjust oven rack to center position and preheat oven to 350°F. Line a 9-inch pie dish with pie dough. 2 Pierce sweet potatoes all over with a fork, transfer to a microwave-safe plate, and microwave on high until a wooden skewer or thin knife inserted into the center meets no resistance, about 11 minutes. Let cool then peel and mash contents with a fork until smooth. Alternatively, process in a food processor until smooth. 3 In a large bowl, mix together butter, eggs, heavy cream, and buttermilk. Mix in sweet potato purée. Mix in sugar, vanilla, cinnamon, and salt until combined. Pour filling into pie shell. Bake until center of pie reaches 180°F as measured on an instant read thermometer and pie is set, about 40 minutes.
Step by step:
1. Adjust oven rack to center position and preheat oven to 350°F. Line a 9-inch pie dish with pie dough.
2. Pierce sweet potatoes all over with a fork, transfer to a microwave-safe plate, and microwave on high until a wooden skewer or thin knife inserted into the center meets no resistance, about 11 minutes.
3. Let cool then peel and mash contents with a fork until smooth. Alternatively, process in a food processor until smooth.
4. In a large bowl, mix together butter, eggs, heavy cream, and buttermilk.
5. Mix in sweet potato purée.
6. Mix in sugar, vanilla, cinnamon, and salt until combined.
7. Pour filling into pie shell.
8. Bake until center of pie reaches 180°F as measured on an instant read thermometer and pie is set, about 40 minutes.
Nutrition Information:
covered percent of daily need
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