Sweet Potato Pie Easy Recipes

Silky Smooth Sweet Potato Pie

makes one 9-inch pie

• 1/2 recipe Cream Cheese Pie Dough, or other good pie crust
• 16 ounces raw sweet potatoes, whole and unpeeled 
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3/4 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon Kosher or sea salt
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract 
• 1/2 cup full-fat sour cream

Egg Wash:

• 1 large egg
• 1 teaspoon water

Direction:

1. Scrub whole sweet potatoes. Place them in a 4-6 quart pot and cover with cold tap water. Bring to a boil over high heat and let cook 45-50 minutes or until a paring knife slices them easily. Place hot sweet potatoes in a colander and run under cold tap water until you can handle them.
2. On a floured surface, roll out pie dough to a 12″ diameter. Fit into a 9″ pie plate and trim the overhang to 1/2-inch. Crimp the edges and chill the crust while you prepare the filling.
3. Place an oven rack in the lowest position and ensure that there is at least 6 inches of space above it. Preheat oven to 375F.
4. Transfer sweet potatoes on a cutting board. Peel off and discard skins. Cut potatoes into a few large pieces.
5. Place a sieve (or wire mesh colander) over a mixing bowl. Put the sweet potato pieces in the sieve and use a silicone spatula or wooden spoon to push them through and into the bowl. Set sieve aside.
6. Add melted butter, light brown sugar, cinnamon, ginger, nutmeg, and salt to the sweet potato purée and whisk together. Whisk in eggs and vanilla, followed by sour cream.
7. Place sieve back over a large mixing bowl. Pour in filling and use a silicone spatula or wooden spoon push it through.
8. Remove prepared crust from the refrigerator and place on a sheet pan. Pour filling into crust. Whisk together egg wash ingredients and brush mixture onto exposed crust. Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together. Bake pie on the bottom rack of the oven for 30 minutes. Remove foil and bake an additional 15 minutes, until puffed at the edges (it may look underdone in the center–this is normal). Turn off oven and open door slightly. Let pie remain in the oven for 10-15 minutes.
9. Remove pie from oven and let cool completely on a rack. Pie may be served slightly warm, room temperature, or cold. Slice and serve with whipped cream, if desired.
10. Leftover pie will keep at room temperature for up to three days or in the refrigerator for up to five.

source: http://bit.ly/2scD3l3

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