For this weeks pie contribution I made Sweet Potato Pie. This pie is so good. It totally exceeded my expectations. We all think it is so much better than pumpkin pie. I used one of my favorite ingredients in the filling: browned butter. MMM so good!
Check out the pie pan I have been using. It has this lever in it. When I am ready to serve the pie I swirl the lever around the pie pan and it releases the pie from the pan. I was skeptical at first thinking it would tear at the crust but it works like a charm. My slices come right out. If you can find one of these pans I highly recommend it.
We are now one month away from the 2014 Great American Pie Festival. It will be held in Celebration, FL the weekend of April 26-27. If you are headed to the festival you will want to check out next weeks post as I will be having a give away. A family four pack of tickets to the Never Ending Pie Buffet. For more information on the festival you can go here:
You can also check out my write up on the festival here:
And now for the recipe.
Sweet Potato Pie
- 1 refrigerated pie crust
- 2 cups mashed sweet potatoes (yield from about 1 1/4 pounds steamed, peeled)
- 3 tablespoons unsalted butter
- 1/2 cup plus1 tablespoon sugar
- 2 eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- In a small dish mix together the 1 tablespoon sugar and 1/2 teaspoon cinnamon and set aside.
- Place a sturdy baking sheet in the middle of the oven and preheat oven to 425 degrees.
- Place pie crust in pie pan and crimp the edges. Place in the refrigerator while preparing filling.
- Melt the butter in a small skillet over medium heat, whisking constantly for 2-3 minutes or until it is a golden brown and smells nutty. Take care not to burn it.
- In a large mixing bowl blend together the butter and the 1/2 cup sugar.
- Add the eggs and mix well.
- Add the milk, sweet potatoes, vanilla and spices. Mix well.
- Pour the filling into the shell. Sprinkle the cinnamon/sugar mix evenly over top of the pie.
- Place the pie on the heated baking sheet and bake at 425 for 15 minutes.
- Reduce the temperature to 350 and bake for an additional 35 minutes.
- Cool and store in the refrigerator.