roasted sweet potato pie
(1 rating)
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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(1 rating)
yield
6 -8
prep time
15 Min
cook time
2 Hr 15 Min
method
Bake
Ingredients For roasted sweet potato pie
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1 1/2 lbdark-orange sweet potatoes (about 2 medium-large)
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1crust for one-crust pie
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1/2 cpacked brown sugar
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1/2 cgranulated sugar
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1/2 tspground cinnamon
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1/2 tspground nutmeg
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1/4 tspsalt
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1/2 cbutter, softened
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1/2 cwhipping cream
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1 tspvanilla extract
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2eggs
How To Make roasted sweet potato pie
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1Heat 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.
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2Place 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.
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3Bake 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.
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4For 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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