Sweet Potato Pie
Servings Prep Time
8slices 2hours
Cook Time
45minutes
Servings Prep Time
8slices 2hours
Cook Time
45minutes
Ingredients
Instructions
  1. Ahead of time: make dough and refrigerate for at least 1 hour or up to two days.
  2. Roll dough into a 13 inch circle and place into a 9 inch pie plate. You will want to leave a one-inch over hang by cutting the dough to even it out. Tuck edges under and sculpt an upstanding ridge if desired.Refrigerate the crust for at least 15 minutes while you preheat the oven to 425.
  3. Partially bake the crust and cool completely. In an oven set to 425, cover crust with foil and place pie weights/rice/beans compactly inside the foil-lined pie. Bake at 425 for 25 minutes. Remove foil and using a fork, puncture the crust to let any air pockets out. Return to oven for about 6-8 minutes or until just starting to brown. Cool completely.
  4. While crust is cooling, reduce oven temperature to 350.
  5. Using a fork, poke holes into uncooked sweet potatoes. Wrap potatoes in a dish cloth and microwave for 10-12 minutes until soft. The skin will peel right off!
  6. In a large bowl, whip together sweet potatoes and butter using a hand held or stand mixer. Once smooth, add eggs one at a time until fully incorporated. Add sugars, flour, salt, baking soda, vanilla, cinnamon and nutmeg. With mixer on low, add milk and mix until blended.
  7. Pour contents into pie shell and bake at 350 for 45 minutes or until the middle is set and a fork comes out clean. Enjoy with some fresh whipped cream!