Decadent Sweet Potato Pie Recipe

This decadent Sweet Potato Pie recipe was requested by Kimberly.

Since I'm more of a Pumpkin Pie lover, I've never actually prepared sweet potato pie. But that doesn't mean I haven't eaten and enjoyed it! An acquaintance of mine, Janice, actually gave me her sweet potato pie recipe after I tried a slice of hers and couldn't stop drooling for more! I have to admit that it was the very best that I'd ever tasted.

So my dear Kimberly, I searched for the best recipe video that I could find for you and it appears that Dave Lieberman from the FoodNetwork makes the best impression.

I hope that his recipe for sweet potato pie will serve as a delicious ending to your Thanksgiving meal (for the US) or any other meal!

Please enjoy it, especially the yummy crust!



Your Ingredients

2 sweet potatoes, about 10 ounces each
1-3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground)
1/4 cup dark brown sugar
8 tablespoons unsalted butter (1 stick), melted
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 teaspoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.

In a bowl, stir the graham cracker crumbs and brown sugar until well combined.

Add the butter and mix until the crumbs are evenly moistened.

Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.

Meanwhile, make the filling:

Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.

NOTE: In addition to Dave's ingredients, Janice adds a couple of drops of lemon juice and almond extract to her filling.

Always Enjoy!