Sweet Potato Pie
Hello, friends! On Monday I shared some photos with you from my birthday, but I forgot to share one essential piece of information... the amazing pie I made. I know, I know. Blame it on my lack of good coffee, Jane The Virgin, wonderfully chilly weather, lack of sleep, my growing pile of I-Need-To-Get-Shit-Done. Whatever it may be, I jipped you of a recipe that is truly delicious. Just know that I now have coffee from Bluebird Diner, Rafael and Jane are together in my world (though I'm sure that will change... I am catching up on everything I missed while caring for a newborn! Like
Mad Men? What even is that?! Just kidding. Still haven't watched any of it.), and I have a really cozy blanket on hand so I think we can get to the good stuff now!
Sorry, I only took one photo of this pie before we all devoured it, which is probably a good thing, right? That means not only was it good, but we were able to push past the photo-taking for a while, or at least within the five minutes that it took to eat our piece(s). Also, I am feeling way sarcastic today, just to let you know. Here are the ingredients for sweet potato pie:
- Pie Crust
- 1 cup light brown sugar
- 2 tbsp all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup milk
- 1/2 cup sour cream
- 3 large eggs + 1 egg yolk
- 1 tsp vanilla
- 2 cups cooked, pureed sweet potato (1.5 lbs)
- 3 tbsp unsalted butter
- Roll our you pie dough into a 12-inch round and place into your desired pie dish. Fold the edges over and press in with your fingers and/or knuckles. Refrigerate.
- Preheat the oven 350.
- In a large bowl, whisk together the brown sugar, flour, cinnamon, nutmeg, and salt. Whisk in the milk, sour cream, eggs, yolk, and vanilla. Whisk in the mashed sweet potatos (I decided to leave them a little chunky and loved how it turned out).
- In a small saucepan, melt the butter over medium heat. Cook, stirring semi-constantly, until the butter begins to foam and turns a rich brown. It will smell really good, too. Immediately pour the butter into the potato mixture and whisk until incorporated.
- Bake for 1 hour or until the pie is set with a slightly wobbly center. Cool on a wire rack and serve at room temperature or chilled.
- You can swap in pumpkin, butternut squash, kabocha squash for the sweet potato, if desired.
This recipe was originally written by the Beekman Boys. We seriously have loved every single recipe we have ever tried of theirs. Too good not to share. I usually tend to tweak recipes until I am satisfied. So, what did you think? This is the perfect yummy treat for fall, and though it is recommended to be eaten while cool, I did enjoy eating a slice while it was still slightly warm. Kind of like a weird form of sweet potato casserole. Let me know what you think in the comments!