serves 8
difficulty easy
A picture of Sweet Potato Pie
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
    crust
  1. in a medium bowl, stir together flour, baking powder, and salt. use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. add sour cream and mix just until incorporated.
  2. scrape dough onto a lightly floured board and knead together briefly. shape dough into a disk and wrap in plastic wrap. refrigerate at least 1 hour before rolling out.
  3. preheat oven to 425 degrees f. roll dough on a lightly floured surface into a circle slightly larger than the 9-inch pie pan. fit dough into pie pan and trim edges. line dough with aluminum foil and pie weights (or dried beans). bake 15 minutes. remove pie crust from oven and carefully remove foil and weights. cool pie crust on a rack.
  4. preheat oven to 350 degrees f. in a food processor fitted with a metal blade, pureƩ sweet potatoes. in a large bowl, mix together brown sugar, cinnamon, allspice, nutmeg, and salt, breaking up any lumps. in a medium bowl, whisk together eggs and cream. stir pureed sweet potatoes into brown sugar mixture. add egg and cream mixture, stir to combine thoroughly, then mix in melted butter. pour filling into par-baked pie crust. bake approximately 45 minutes, until filling is set in the center.
  1 cup 1 cup all-purpose flour
  1/4 tsp 1/4 tsp baking powder
  1/4 tsp 1/4 tsp kosher salt
  6 tbsp 6 tbsp cold unsalted butter (diced)
  1/3 cup 1/3 cup sour cream
    filling
1 lb 2 whole (medium) 1 lb (2 whole) medium sweet potatoes (baked and peeled)
  1 cup 1 cup packed dark brown sugar
  1/2 tsp 1/2 tsp ground cinnamon
  1/2 tsp 1/2 tsp ground allspice
  1/4 tsp 1/4 tsp ground nutmeg
  1 tsp 1 tsp salt
  4 whole 4 whole eggs
  1 cup 1 cup heavy cream
  1/4 cup 1/4 cup butter (melted and cooled slightly)