Every September I fall back in love with sweet potatoes. I have grown up eating and loving pumpkin pie, but wanted to try and make something a little different. This Sweet Potato Pie is much lighter, has a delicate taste, and (despite its name) is not too sweet. I used organic canned puree, but you could certainly use fresh potatoes if your prefer.
This recipe yields two 9″ pies. Keep one for yourself and share the other with a friend.
Ingredients
- 2 cans of Farmer’s Market Organic Sweet Potato Puree
- 3 large eggs, lightly beaten
- 1/3 cup sugar
- 1 teaspoon grated lemon zest
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups light cream
- 1/2 stick unsalted butter, melted and cooled
- 2 pre-made 9″ pie crusts
- Fresh Whipped Cream, for serving (optional, but highly recommended)
Method
Preheat oven to 400 degrees.
In a medium bowl, whisk eggs. Add the sugar, lemon zest, cinnamon, allspice, nutmeg, and salt. Make sure they are well combined. Whisk the cream into the mixture.
Add the two cans of sweet potato puree to the mixture and whisk until thoroughly combined. Add the melted butter and continue to mix until well combined.
Grab your two pie crusts (make sure they are defrosted). The mixture will be a little watery- but don’t worry! Add the mixture to the two crusts and place in oven for about 45 minutes.
Let the pies cool before cutting (this is harder said than done). Once the pie is at room temperature, top with fresh homemade whipped cream. Enjoy!
jon latessa 