And I do mean sweet. This version of sweet potato pie is creamy, sumptuous, a sure winner with adults and kids alike. And I should know–we made it with fresh sweet potatoes harvested from the school garden and the kids went CRAZY for it.
SWEET Potato Pie
2 cups sweet potatoes, cooked
1/2 cup heavy whipping cream
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
pre-made pie crust (unless you can make your own!)
whipped cream (optional but totally necessary on MY pie)
Preheat oven to 350°. Pre-bake pie crust to near golden completion, but not completely. Set aside. In a large bowl, combine potatoes, cream, eggs, sugar, vanilla and all spices and blend well. I used a Cuisinart type blender for as it made the process easy and the result oh-so-smooth and silky. Pour batter into awaiting pie crust and bake for 35-45 minutes. Time may vary, depending on your oven. When done, knife inserted should come out clean.
Place on rack to cool. This pie is best served warm, though allowing it to cool somewhat will make for easier slicing. Add a dollop of whipped cream and enjoy!
Recipe doubles well.