Sweet potato pie
The Southern pie for the table: smoother and lighter than pumpkin, with brown butter and nutmeg.

The Southern pie for the table: smoother and lighter than pumpkin, with brown butter and nutmeg.

Photo: Stephanie Clifford, CC BY 2.0
Roast the sweet potatoes and make the dough up to 3 days ahead; bake Wednesday.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Roast the sweet potatoes at 400°F for 50 to 60 minutes, until collapsing. Peel and mash until completely smooth (2 cups).
Make and blind bake the crust as for pumpkin pie.
Brown the butter in a small pan until it smells nutty and has brown flecks. Whisk it into the sweet potatoes with the sugar, eggs, evaporated milk, vanilla and spices.
Pour into the crust and bake at 350°F for 50 to 55 minutes, until the center barely jiggles. Cool completely.
Every recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.
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