Roasted Sweet Potato Pie

Jolayne Cooper

By
@jwcooper

Sweet Potato Pie is one of my husband's favorite pies. I found this recipe on a website called Grandparents.com. It is from a Betty Crocker recipe book.

My husband said I could make this pie any time. I was a little worried because it isn't exactly his mother's recipe. I like it better because of baking the potatoes rather than boiling them.

I hope you enjoy.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

2 Hr 15 Min

Method:

Bake

Ingredients

1 1/2 lb
dark-orange sweet potatoes (about 2 medium-large)
1
crust for one-crust pie
1/2 c
packed brown sugar
1/2 c
granulated sugar
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
salt
1/2 c
butter, softened
1/2 c
whipping cream
1 tsp
vanilla extract
2
eggs

Directions Step-By-Step

1
Heat oven to 400 degrees F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast for 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350 degrees F.
2
Place pie crust in 9 1/2-inch glass deep-dish pie plate. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat for 1 minute or until well blended. Pour filling into crust-lined plate.
3
Bake for 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.
4
For a special topping on top of each slice of pie, fold flaked or shredded coconut into some sweetened whipped cream.

NOTE: I put about 1/4 cup of cream of coconut in with the cream while whipping to enhance the coconut flavor.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom
Hashtag: #sweet potatoes