Autumn Sweet Potato Pie
Ingredients
- 1 Pillsbury pie crust or homemade
- 2 medium sweet potatoes
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 2 Tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Homemade whipped cream:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Boil sweet potatoes for 40-50 minutes or until a fork can be pushed through easily. Remove from water and let them cool. Peel the skin off and set aside.
- Preheat oven to 350 degrees F. Roll out the pie dough in your baking dish. Set aside.
- In a mixing bowl, beat the potatoes until smooth (remove any stringy pieces). Add all of the ingredients and blend until smooth. Spread into pie crust.
- Bake for an hour or until it holds together and only the center is jiggly. Place the pie on a cooling rack until fully cooled.
- In a stand mixer, add whipping cream and powdered sugar. Mix until soft peaks form. Top cooled pie and dig in!
Notes
Use a pie crust shield or foil along the edges after 30 minutes of baking if desired, to prevent over browning.