Alexis's Sweet Potato Pie
This scrumptious sweet-potato pie, created by Martha's daughter, Alexis, strikes all the right balances: its consistency is dense but not heavy, and its flavor sweet but not saccharine. When buying fresh sweet potatoes, choose small- to medium-size examples with smooth, unbruised skins. Martha made this recipe on episode 705 of Martha Bakes.
- Yield: Makes one 9-inch pie
Photography: Yossy Arefi
- 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
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups half-and-half
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 1 Prebaked Pie Crust
- Whipped cream, for serving (optional)
Preheat oven to 400 degrees. Pierce potatoes several times with the tines of a fork and place on a baking sheet. 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, place flesh (2 1/2 cups) in the bowl of a food processor, and process until smooth (or place flesh in a medium bowl and mash well). Set aside to cool completely.
In a medium bowl, whisk eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half.
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, 50 to 60 minutes. Cool completely before slicing. Serve topped with whipped cream, if desired.