Sweet potato pie

Photo: Sip and Feast

A southern-style sweet potato pie with cinnamon and nutmeg, baked in an unbaked pie crust until just set.

From Tara and James Rugnetta at Sip and Feast · @sipandfeast

Baking the sweet potatoes whole first gives the filling a deep, concentrated flavor before it ever hits the crust.

You need

• 3 medium sweet potatoes
• 1 stick unsalted butter
• 1/2 cup granulated sugar
• 1/4 packed cup dark brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup whole milk
• 1/2 teaspoon Diamond crystal kosher salt
• 2 large eggs, beaten
• 1 9-inch pie crust

How to make it

1. Heat the oven to 400°F. Poke the sweet potatoes a few times with a fork, set them on a parchment lined baking sheet, and bake 1 hour, until fork tender.
2. Lower the oven to 350°F.
3. Once cool enough to handle, peel the potatoes and put the flesh in a large bowl. Add the butter and let it melt in, then mix in the granulated and brown sugar, vanilla, cinnamon, nutmeg, milk, and salt until smooth. Taste and adjust the salt. Mix in the eggs until smooth.
4. For a fully smooth filling, push it through a mesh strainer. Pour into the pie crust.
5. Bake 45 to 50 minutes, until the center is set and the internal temperature reads 190°F. Cover the edges with foil if they start to brown too much.
6. Let the pie cool, then serve warm or cold, with whipped cream or marshmallow fluff if you like.

Written in our own words from Tara and James Rugnetta's recipe, with their quantities. The original: Sweet potato pie, Sip and Feast.

Follow Chef on Pinterest for every list as it lands.

More from the list