Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Watch how to make this recipe.
Sweet Potato Slab Pie
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- Level: Easy
- Total: 2 hr 25 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 365
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 337 mg
The joy of a slab pie is you get twice the number of servings as with a traditional pie but with no extra work. This easy sweet potato version is smooth and creamy with a warming touch of vanilla. And because it's so simple to make ahead, it's the perfect dessert for a busy holiday.
- Level: Easy
- Total: 2 hr 25 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 365
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 337 mg
Ingredients
Directions
Special equipment:
a 2.5-quart broiler-safe baking dish (about 9 by 13 inches)- Preheat the oven to 350 degrees F.
- Combine the sweet potatoes, butter and 1 teaspoon salt in a 2.5-quart broiler-safe baking dish and cover tightly with foil. Bake, tossing the sweet potatoes halfway through and re-covering the dish with the foil, until the sweet potatoes are tender, about 50 minutes.
- Transfer the sweet potato mixture to a large bowl, including any remaining butter from the dish. Mash with a whisk, then whisk in the cream, brown sugar, vanilla, eggs and 1/2 teaspoon salt to combine.
- Rinse and dry the baking dish, then butter it lightly. Stack the pie crusts on top of each other and roll them out on a clean surface until they are large enough to cover the bottom of the baking dish and come 2 inches up the sides; crimp the edges. Pour in the filling. Bake until the filling is set and the crust is golden, about 1 hour.
- Increase the oven to broil. Top the pie with the marshmallows and broil until golden, 1 to 2 minutes.
- To make ahead: Bake the pie and let it cool to room temperature (don't add the marshmallows). Cover and refrigerate up to 4 days. To serve, bring the pie to room temperature and warm in a 350-degree F oven until heated through, about 15 minutes. Add the marshmallows and broil as directed above.
