Spiced Sweet Potato Pie
If you’re a fan of pumpkin pie, you’ll love this Southern favorite made with sweet potatoes.
1 1/2 lbs. sweet potatoes
3/4 cup half and half
1/2 cup maple syrup
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 pie shell, unbaked
Roasted pecans halves for garnish (optional)
- Preheat oven to 425°F. Bake the sweet potatoes, skin on, for 30 minutes. Remove the skin and puree. Measure 2 cups to use in the pie, reserving any leftover for another use.
- Return the puree to the food processor and add the half and half, eggs, maple syrup, brown sugar, cinnamon, allspice, ginger, nutmeg and salt, and process until smooth.
- Pour the sweet potato mixture into the pie shell and bake for 15 minutes, then reduce the heat to 350°F and bake for about 45 minutes longer. When the center of the pie is puffed and a paring knife inserted in the center of the pie comes out with no wet batter, cool the pie on a rack.
- Cool for at least 30 minutes before slicing.
Yield: 8 servings