Sweet Potato Pie from Alexandersmom.com

When I was younger, I remember having the most awesome Sweet Potato Pie at my Great Aunt Jean’s house for Thanksgiving Dinner. It was so good. I have tried to recreate that memory with this pie. 

I created this recipe many years ago and used it at The Water Club every holiday season. I made it with my High School students last year and they loved it. I just tested the recipe at home and made it Sunday with my littlest kitchen helper for our Thanksgiving Dinner. 

I hope you will love it as much as we do. I made a YouTube video demonstration for my students if you would like to watch as well.

https://www.youtube.com/watch?v=RBTyVUdeqvo&feature=youtu.be

Enjoy!

Avec Amour, Victoria & Alexander

Sweet Potato Pie

Yield – One 9” Pie

 

3 ¾ Cups Sweet Potato, mashed (2 Pounds) 

3 Eggs, large

1 Cup + 3 Tablespoons Light Brown Sugar

¾ Cup Heavy Cream

2 oz Unsalted Butter, melted (plus extra for brushing pie crust) 

¼ Cup Maple Syrup

1 Tablespoon Vanilla Extract

½ teaspoon Salt

1 9″ Ready Made Pie Crust

1.Pre-heat oven to 300 degrees, wrap sweet potatoes with tin foil, roast for about 1 ½ hours until you can insert a fork easily, let cool completely, remove foil and skin.

2. With a potato masher, mash sweet potatoes until smooth in a medium bowl.

3. In a large mixing bowl with a whisk, stir together eggs, light brown sugar, cream, melted butter, maple syrup, vanilla extract and salt, stir in sweet potatoes with a spatula.

4. Using a pastry brush, brush the inside of the pie crust with melted butter, pour in filling.

Bake on a half-sheet pan at 300 degrees in the middle of the oven for about 1 ½ to 2 hours until a paring knife inserted in the center comes out clean.

Sweet Potato Pie from Alexandersmom.com

Alexandersmom.com
Course Dessert
Cuisine American
Servings 8 Servings

Equipment

  • Half Sheet Baking Pan
  • Pastry Brush

Ingredients
  

  • 3 3/4 Cups Sweet Potatoes Mashed
  • 3 Eggs Large
  • 1 Cup Light Brown Sugar tightly packed
  • 3 Tablespoons Light Brown Sugar tightly packed
  • 3/4 Cup Heavy Cream
  • 4 Tablespoons Unsalted Butter melted
  • 1/4 Cup Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • 1/2 teaspoon Salt

Instructions
 

  • Pre-heat oven to 300 degrees, wrap sweet potatoes with tin foil, roast for about 1 ½ hours until you can insert a fork easily, let cool completely, remove foil and skin.
  • With a potato masher, mash sweet potatoes until smooth in a medium bowl.
  • In a large mixing bowl with a whisk, stir together eggs, light brown sugar, cream, melted butter, maple syrup, vanilla extract and salt, stir in sweet potatoes with a spatula.
  • Using a pastry brush, brush the inside of the pie crust with melted butter, pour in filling. Bake on a half-sheet pan at 300 degrees in the middle of the oven for about 1 ½ to 2 hours until a paring knife inserted in the center comes out clean.
Keyword 9"Pie Crust, Eggs, Heavy Cream, Light Brown Sugar, Maple Syrup, November, Salt, Sweet Potato, Sweet Potato Pie, Thanksgiving, Unsalted Butter, Vanilla Extract

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