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Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Pie


2 Large (1 1/2 lbs.) red skinned sweet potatoes

1 Cup packed brown sugar

3/4 Cup whipping cream

3/4 Cup orange juice

3 Large eggs

1 Teaspoon vanilla

1/2 Teaspoon salt

1/4 Teaspoon ground nutmeg

whipped cream


Preheat oven to 400 F. Pierce potatoes with a toothpick and cook in microwave on high until tender about 6 minutes per side. Cut open and set aside and cool completely. Once cool scrap inside of potatoes into a food processor or blender. Discard shells and blend until smooth. Measure out enough of the puree to equal about 1 1/2 cups. reserve the remaining puree for further use. Place puree in a large bowl and add brown sugar and the next six ingredients and whisk until smooth. Transfer filling to a 9 inch pie crust. Bake until filling puffs around edges and is set in the center, about 50 minutes. Transfer to a rack and cool completely. Cover and keep refrigerated. Serve with whipped cream.




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