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It’s creamy. It’s silky. It’s sweet and sweet potato-y. It’s a perfect pumpkin pie alternative (if you’re into that sort of thing. I’m not. I say have both. Eat both. Rinse and repeat.) It’s great at Thanksgiving. It’s fabulous at Christmas. You can literally make it all year long (sweet potatoes are ALWAYS in the market, as opposed to fresh pumpkin or even canned for that matter).
Makes one 9″ pie.
1. Make a basic 9″ pie dough using your favorite recipe, or use a store bought one. Form the dough into a 9″ pie dish. Set the dish in the fridge while you make filling.
2. Preheat oven to 350 F.
3. In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato purée, evaporated milk, lemon juice, vanilla, salt, nutmeg, allspice, cinnamon and cardamom. Whisk until completely smooth. Pour filling into unbaked crust; smooth top with a spatula.
4. Place pie dish on a baking sheet, and bake until filling is set, 40 to 50 minutes. You’re looking for the custard to be set and barely jiggling in the very center. If crust is browning too much and pie isn’t finished baking, you can carefully cover edges of crust with a strip of tin foil to help slow down browning process.
5. Transfer pie to a wire rack to cool completely, about 2 hours. This pie can be baked up to a day ahead and covered and refrigerated overnight. Serve chilled or at room temperature … and with lots of sweetened whipped cream!
* Note: Pie can also be baked in advance, cooled as directions instruct, then wrapped well with plastic and then tin foil. Place in freezer for up to a week! Then defrost overnight in fridge!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!