Deep Dish Sweet Potato Pie
A wonderfully sweet, delectably creamy and spicy pie. Once you try it you'll never go back to pumpkin!"
24 oz. cooked sweet potatoes
3/4 cup brown sugar
1 cup white sugar
6 oz. whipping cream
6oz. half and half
1 Tbsp cinnamon
1 tsp allspice
1/4 tsp each, cloves, nutmeg, ground ginger
Deep Dish Pie Pan (I use glass)
1 1/2 cup flour
11 Tbsp chilled butter (1 stick plus 3 Tbsp)
Ice water, a few tablespoons
PIE: Preheat oven to 350 degrees. Blend all ingredients in food processor. Pie Dough: Cut butter into 1" pieces. Place flour and butter in food processor. Pulse until the consistency of oatmeal. Pour into bowl. Sprinkle a few tablespoons of ice water into flour mixture, moistening slightly. Use only enough so that dough will come together. Gatrher into a ball, kneading as little as possible. Roll out to 1" larger than pie pan. Tuck edges under and flute. Bake for 50 minute to 1 hour until toothpick inserted comes out clean. Serve with whipped cream.
Servings8 large servings
no nutrition information available
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