Sweet Potato Pie
This pie is excellent when it is still just a little warm. Try it with a little cinnamon whipped cream!
INGREDIENTS | SERVES 8
- 4 medium sweet potatoes, baked until fork-tender
- 6 ounces cream cheese, room temperature
- 2 eggs
- ½ cup packed light brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- 1 teaspoon vanilla
- 1 (9-inch) pastry crust, unbaked
Heat the oven to 425°F.
Peel the sweet potatoes and place the flesh into a large bowl. Add the cream cheese and beat until smooth.
Add the eggs, light brown sugar, maple syrup, cinnamon, nutmeg, cloves, allspice, ginger, and vanilla and mix until well blended.
Pour the sweet potato mixture into the pastry crust and place the pie on a baking sheet.
Bake for 10 minutes, then reduce the heat to 350°F and bake for an additional 30 to 40 minutes, or until the filling is puffed and set at the edges, but a little jiggly in the center. Cool to room temperature before serving.
Yams and Sweet Potatoes
While many people use the terms yam and sweet potato interchangeably, the 2 tubers are very different. Sweet potatoes come in many different varieties. Many stores label sweet potatoes as yams, but yams are a tropical tuber common in Latin cooking and are not commonly sold in most markets.