– sour cream pie crust dough – sweet potatoes – salted butter – dark brown sugar – eggs – heavy cream – cinnamon, nutmeg, ginger, salt – baking powder – vanilla extract
Bake cleaned sweet potatoes at 400° for 1 ½ hours until fork tender.
Once the potatoes have cooled slightly, remove the skins and add the insides and other filling ingredients to a food processor. Puree until just combined and smooth.
Blind bake the sour cream pie crust at 425℉ for 15 minutes. Remove pie weights and bake for another 5 minutes.
Once the pie crust has cooked, reduce the oven heat to 375℉. Place the prebaked crust on a baking sheet and pour in the filling.
Bake for 40-55 min, or until the center is set, but slightly wobbly. Cool for at least 1 hour. This pie is best when chilled for at least 2 hours in the refrigerator, then sliced.
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