Roasted Sweet Potato Pie
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.
1 1/2 lbdark-orange sweet potatoes (about 2 medium-large)
1crust for one-crust pie
1/2 cpacked brown sugar
1/2 cgranulated sugar
1/2 tspground cinnamon
1/2 tspground nutmeg
1/2 cbutter, softened
1/2 cwhipping cream
1 tspvanilla extract
How to Make Roasted Sweet Potato Pie
- 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.
- 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.
- 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.
- 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.