Alexis's Sweet Potato Pie
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Martha Stewart Living Television
- Yield Makes 1 nine-inch pie
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Ingredients
- 4 medium sweet potatoes
- 3 large eggs, lightly beaten
- 1/3 cup sugar
- 1 teaspoon grated lemon zest
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups light cream
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 1 Prebaked Pie Crust Prebaked Pie Crust
- Whipped Cream, for serving (optional)
Directions
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Preheat oven to 400 degrees. Pierce potatoes several times with the tines of a fork. Roast until tender when pierced with the tip of a knife, about 1 hour. Set aside to cool slightly. When cool enough to handle, peel, discarding skins, and place flesh in a medium bowl. Mash well; set aside to cool.
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In a medium bowl, whisk eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt, until well combined. Whisk in cream.
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Add egg mixture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter. Pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted into the center, 45 to 50 minutes. Cool completely before slicing. Serve topped with whipped cream.
I made this last year for Thanksgiving, and everyone loved it. Im making it again this year, some people have already asked if im making it. I topped mine with whipped cream. Soo Good!!!
I was NOT impressed with this pie at ALL. It was bland, no personality. Just BLAH.
Just tried this recipe for the first time and so-far-so-good. I didn't follow the instructions at all (I added all of the wet ingredients in one bowl before the crust was even finished). I'm curious to see how a pecan crust would work with this and I'd like to add bourbon to the whipping cream.