Sweet Potato Pie
A true southern classic that everyone will love.
Ingredients
- tart shell (check out my chocolate tart shell!)
- 8 tablespoons unsalted butter, cubed, room temperature
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon all spice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup light brown sugar, packed
- 2 cups sweet potato, pureed
- whipped cream (optional garnish)
- candied pecans (optional garnish)
Instructions
- *If you would like to make your own chocolate tart shell, check out my recipe!
- Preheat your oven to 350 degrees
- Combine 8 tablespoons of room temperature unsalted butter, 2 large eggs, 1 tablespoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of all spice, 1/4 teaspoon of ginger, 1/4 teaspoon of salt, 1 cup of tightly packed light brown sugar and 2 cups of sweet potato puree in a food processor
- Pulse until all of the ingredients are combined and smooth
- Pour the filling into your tart shell and bake in a 350 degree oven for 45-50 minutes or until there is no more jiggle in the center of the pie
- Transfer the tart pan onto a cooling rack and allow the sweet potato pie to come to room temperature
- Cover the tart pan with foil and chill the sweet potato pie in the refrigerator for 2 hours
- Garnish with spiced candied pecans and some brown sugar whipped cream
- Serve chilled or at room temperature