Thanksgiving Day Sweet Potato Pie

Total Time:
3 hr
Prep:
1 hr
Cook:
2 hr

Level:
Easy

Ingredients
  • One batch Sweet Dough, for a 1-crust pie (recipe above)
  • Filling:
  • 2 large sweet potatoes
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger or 1 teaspoon finely grated fresh ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 cups light cream or half-and-half
Directions
  • Prepare and chill the dough.

  • Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor.

  • Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.

  • For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust.

  • Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack.

  • For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond