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Sweet potato pie

Yields1 ServingPreparation15 minsCooking45 minsTotal1 hr

A pie with a silky and savory filling with subtle caramel and spices aromas.

Tarte à la patate douce

 One (9 inches -23 cm) unbaked pie shell
 ¾ cup (150 g) brown sugar
 ½ tsp (2 ml) salt
 1 tsp (5 ml) ground cinnamon
 ½ tsp (2 ml) ground nutmeg
 2 large eggs, beaten
 1 tbsp (15 ml) corn syrup
 1 tsp (5 ml) pure vanilla extract
 1 ½ cups (375 ml) boiled and pureed sweet potato
 1 cup (250 ml) heavy cream
1

Set oven rack in lower third of the oven. Preheat oven at 425 °F (220 °C).

2

In a medium bowl, mix brown sugar, salt, cinnamon and nutmeg. Mix in eggs, corn syrup and vanilla and beat until well blended. Gradually add potato puree and cream and stir until well blended.

3

Pour the sweet potato mixure into the crust and bake 15 Minutes, reduce heat at 375 °F(190 °C) and cook 30 Minutes; the pie is ready when it giggles lightly in the center when shaken.
Cool completely before serving. This pie can be refrigerated for 3 days but cannot be frozen.