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Sweet Potato Pie


Sweet Potato Pie

  • 2 sweet potatoes, about 10 ounces each
  • graham cracker pie crust
  • 2 large eggs
  • 1/2 cup plus 1 tablespoon dark brown sugar
  • 1/2 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.
Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.
To make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.
Allow the pie to cool completely before cutting. Serve at room temperature.

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