Recipe courtesy of Nick Malgieri
Thanksgiving Day Sweet Potato Pie
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 313
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 6
- Cholesterol
- 118
- Sodium
- 320
- Total: 3 hr
- Prep: 1 hr
- Cook: 2 hr
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