Sweet Potato Pie
The Sweet Potato Pie is an old-fashioned Thanksgiving pie with a rich flavor and great texture.
Servings 8 servings
Calories 361kcal
Ingredients
- 2 large red-skinned sweet potatoes about 1 ¾ pounds
- 1 cup packed golden brown or light brown sugar
- 1 cup whipping cream (the kind in the carton)
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ¼ teaspoon mace
- ¼ teaspoon salt
- 1 pie crust
- 1 large egg white beaten until frothy
Instructions
- Position the oven rack in the bottom third of the oven, and preheat to 400 ° F.
- Pierce the sweet potatoes with a fork several times. Cook in microwave on high until tender, about 4-6 minutes per side. Microwave times will vary.
- Cut the cooked sweet potatoes open, and cool completely. Scrape the potato flesh into a bowl, and mash it with a potato masher or a sturdy fork until smooth. Measure the potato puree to equal 1 ½ cups.
- Place the 1 ½ cups of puree in a large bowl, and mix in the brown sugar until well combined. Whisk in the remaining pie filling ingredients, whipping cream through salt, until just combined, don’t overbeat.
- Brush the crust with beaten egg white. Transfer the filling to the crust.
- Bake pie until filling is puffed around the edges and just set in the center, about 45 minutes. Transfer to a rack to cool.
Notes
Pie can be made 1 day ahead. Cover and refrigerate.
Nutrition
Calories: 361kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 220mg | Potassium: 262mg | Fiber: 1g | Sugar: 28g | Vitamin A: 6770IU | Vitamin C: 6.5mg | Calcium: 70mg | Iron: 1.3mg
