Recipe courtesy of Alton Brown
Recipe courtesy of Alton Brown
Watch how to make this recipe.
Sweet Potato Pie 2.0
Getting reviews...
- Level: Easy
- Total: 3 hr 40 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 62 mg
- Sodium
- 189 mg
- Level: Easy
- Total: 3 hr 40 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 62 mg
- Sodium
- 189 mg
Ingredients
Directions
Try this cooking class now
3m
Easy
CLASS
- Preheat the oven to 400 degrees F with an oven rack in the center position.
- Place the sweet potatoes on a quarter sheet pan or baking dish and roast until fork-tender, about 1 hour. Transfer to a plate and cool to room temperature, about 30 minutes. Meanwhile, reduce the oven temperature to 350 degrees F.
- Peel the sweet potatoes and discard skin. Weigh the sweet potato flesh. You should have between 340 and 380 grams (12 to 13 1/2 ounces).
- Transfer sweet potatoes to bowl of stand mixer and beat with the paddle on medium-high speed until smooth, about 1 minute. Kill the mixer, add the sugar, cinnamon, nutmeg, and salt, and beat on medium-high until smooth, about 30 seconds. Turn off the mixer and scrape down the paddle and bowl. Add the cream and eggs, then beat on low speed until well-combined, about 1 minute.
- Place a fine-mesh sieve over a medium bowl, then pour the sweet potato mixture through the sieve. Use a rubber spatula to press the filling through the sieve and strain out any sweet potato fibers; it will take some effort but is well worth it for a silky pie. Transfer to the pie crust and smooth the top.
- Bake until the pie just jiggles slightly in the center and has reached an internal temperature of 165 to 175 degrees F, 40 to 45 minutes. Cool on a wire rack for at least 1 hour. Serve at room temp or chill completely before slicing. Refrigerate any leftovers.
