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

2 eggs

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)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Cool for at least 30 minutes before slicing.

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Yield: 8 servings