Thanksgiving Day Sweet Potato Pie
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
52
Sourness
48
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 large
Sweet Potatoes2
Eggs2 cup
Sugar1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Nutmeg (freshly grated)1.25 cups
Light CreamDirections:
1
Prepare and chill the dough
2
Bake sweet potatoes for 1 hour at 350 degrees, or until soft
3
Cool, peel and puree in the food processor
4
Preheat oven to 350 degrees and set a rack in the lowest level
5
For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk
6
Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan
7
Trim away all but 1/2-inch excess dough at edge of pan
8
Fold dough under and flute edge
9
For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks
10
Whisk in remaining ingredients in order, whisking smooth between each addition
11
Pour the filling into the prepared pie crust
12
Bake the pie for about 1 hour, until the crust is baked through and the filling is set
13
Cool the pie on a rack
14
For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above