Deep Dish Sweet Potato Pie

A wonderfully sweet, delectably creamy and spicy pie. Once you try it you'll never go back to pumpkin!


8 large servings


24 oz. cooked sweet potatoes
¾ cup brown sugar
1 cup white sugar
3 eggs
6 oz. whipping cream
6oz. half and half
1 teaspoonvanilla
1 Tbsp cinnamon
1 teaspoon allspice
¼ teaspoon each, cloves, nutmeg, ground ginger

Deep Dish Pie Pan (I use glass)
1½ cup flour
11 Tbsp chilled butter (1 stick plus 3 Tbsp)
Ice water, a few tablespoons

Nutritional information

No nutrition information available


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.