It’s (a warm) winter time here in Nashville, which also means Sweet Potato time! With Christmas right around the corner and holiday cooking on the mind and sweet potatoes in our aisle we thought we would whip up a delicious holiday pie!
There are few things less comforting than a pie waiting to be devoured after a long day of opening gifts and eating that huge Christmas feast! This Sweet Potato pie is sure to hit the spot! It’s always nice to utilize the produce the season is giving us too! Not to mention, it makes the house smell delicious!
What you’ll need:
2 to 3 roasted, peeled sweet potatoes
1/2 cup brown sugar
3 large eggs
2 tablespoons butter, softened
1/2 cup heavy cream
3 tbs of your favorite honey or sorghum
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 unbaked 9-inch pie shell of your preference
Preheat the oven to 375 degrees F.
Roast Sweet Potatoes for 40 minutes, until soft
Once they are out of the oven, turn the temp to 350 degrees.
Once Potatoes are roasted, skins should peel off fairly easily, but be careful its hot!
When skins are off, mash the sweet potatoes and measure 2 cups
Add softened butter
Next, Mix in sugar, cinnamon, nutmeg and your sorghum/honey
Add in the eggs and blend well, scraping the bowl
Lastly, mix in the heavy cream
Pour into your favorite 9-inch pie shell and Bake for 40-50 minutes
Your edges will puff up a little. Cool the pie completely and garnish with whipped cream if you so desire! Enjoy!
This recipe was adapted from The Food Network.
You can see original recipe here.