Hello everyone, my name is Becca and you can find me on my baking blog - www.becca-bakes.com - every with a new delicious treat! In my opinion, one of the greatest things about Thanksgiving is the pie. Not only is it acceptable to eat pie until you enter a food coma that will take you into December, but there are often multiple pies to choose from. While pumpkin pie is traditional, my favorite is a sweet potato pie. This root vegetable is naturally sweeter than it's gourd counterpart and enhanced just the same with cinnamon and nutmeg. With a quality food processor, you can puree your sweet potatoes down to a velvety mash that makes for a fantastic forkful along side a buttery crust. For this pie, I used extra crust dough and cookie cutters to make a sweet message that'll surely stand out on your table this year. If you're interested in mixing it up this Thanksgiving, this sweet potato pie might just be for you!
Sweet Potato Pie
makes one 9-inch pie
makes one 9-inch pie
- All-purpose flour, for work surface
- 1/2 recipe pie crust recipe, frozen or homemade
- 2 large sweet potatoes (about 1 1/2 pounds)
- 1/2 cup (1 stick) butter, cut into pieces, room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon vanilla extract
- juice of half a lemon
1. On a lightly floured surface, roll pie dough into a 15-inch round. Fit dough into a 9" pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes
2. Preheat oven to 400 degrees. Pierce sweet potatoes several times with a fork and place them on a foil lined baking tray. Bake for 30 minutes or until fork easily enters potato. Let cool and peel. Decrease oven to 375 degrees.
3. Place peeled sweet potatoes in the bowl of a food processor and run until potatoes are fully mashed.
4. Transfer mashed sweet potatoes to a bowl and with a mix on low speed, add butter and beat until well combined.
5. Slowly add sugar. Add eggs, one at a time, and all of the spices, vanilla, and lemon juice. Continue beating until well combined.
6. Pour mixture into pie crust and bake at 375 degrees for 45-50 minutes, until enter has set
7. If you are making a decoration, bake separately, for 25 minutes and place on pie once it has cooled.
Recipe adapted from: Martha StewartPhotos by: Zac Wolf Photography