Kitten’s Sweet Potato Pie
Test Kitchen Notes; the sweet potatoes must be oven baked not boiled
1 unbaked pie pastry (to fit bottom of a 9-inch pie plate)
1 pound sweet potatoes ( about 1 large)
1/2 cup butter, very soft ( no subsitutes)
1/3 cup white sugar ( for a sweeter taste use 1/2 cup sugar)
1/2 cup brown sugar, packed
1/2 cup half-and-half cream ( or use 18% table cream)
2 large eggs
1/2 teaspoon fresh grated nutmeg
1/2 to 1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon vanilla
whipped cream or vanilla ice cream
Preheat oven to 350 degrees F.
Set oven rack to lowest position.
Using a fork prick a few holes into the skin of the sweet potato, then wrap in foil.
Place on a small baking sheet and bake until soft and fork tender (about 1 to 1-1/2 hours).
Cool slightly then remove all the pulp and place in a large bowl; cool the pulp to room temperature.
Add in the butter, both sugars, cream, eggs, nutmeg, cinnamon, flour and vanilla; beat on medium speed of an electric mixer until smooth and combined.
Pour the filling onto the pie crust.
Place the pie plate on a baking sheet.
Bake for about 55-60 minutes or until a knife inserted in the middle comes out clean (the pie will come out of the oven puffed up and then sink after it cools slightly).
Serve with whipped cream or vanilla ice cream.
You will also find this recipe on www.recipezazz.com