Sweet Potato Pie

Instructions

Click to mark complete

1. - Preheat oven to 375°F. Pierce sweet potatoes several times with a fork. Place on a baking sheet and roast 55-60 minutes, or until fork tender.
2. - Remove from oven; let cool 20-30 minutes or until cool enough to handle. Remove and discard skins. Using a food processor, puree sweet potatoes until smooth. Measure out 2-1/2 cups sweet potato puree, reserving any remaining for another use.
3. - Raise oven temperature to 425°F and place an empty baking sheet in the oven to preheat. Place pie crust in ungreased 9 in. pie pan and flute edge as desired.
4. - In the bowl of the food processor, process 2-1/2 cups sweet potato puree, sugar, cinnamon, salt, ginger and nutmeg until combined. Add eggs and half and half; process until combined and smooth.
5. - Pour filling into unbaked pie crust. Place pie on hot baking sheet in the oven and bake at 425°F for 10 minutes. Reduce oven temperature to 350°F and continue baking for 48-50 minutes or until only slightly jiggly in the center and knife inserted in center comes out mostly clean. Cool pie on a cooling grid; serve at room temperature or chilled. Garnish with mini marshmallows, if using.

Notes