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
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.