Ingredients
Crust
- 1 unbaked All Butter Pie Crust
- Egg Wash (1 Large Egg beaten with 1 tablespoon Milk)
Filling
- 1 pound Sweet Potatoes
- 6 tablespoons Unsalted Butter, room temperature
- 1 cup Light Brown Sugar, packed
- ½ cup Heavy Cream
- 2 Large Eggs
- 2 tablespoons All-Purpose Flour
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Salt
- Whipped Cream
Directions
- Place the sweet potatoes in a large saucepan; cover them with water; bring to a boil on the stovetop; boil for 45-50 minutes until soft
- Roll out the chilled pie dough on a floured surface; roll until there is a circle of 12 inches in diameter; place the dough into a 9-inch pie dish; make sure the dough is completely smooth; crimp the edges with a fork; brush edges with egg wash; chill the dough in the refrigerator for at least 15 minutes
- Preheat oven to 350F
- Drain the boiling water; run the potatoes under very cold water; the skin should peel off easily; cool for a few minutes until easy to touch; slice the potatoes into large chunks; place into a mixing bowl
- Using a mixer beat the potatoes on medium-high speed until smooth; add the remaining filling ingredients; mix on high speed until smooth and combined; spread filling into prepared pie crust
- Bake for 55-60 minutes until the center of the pie is only slightly jiggly; when a toothpick is inserted it should come out mostly clean; if the edges are browning too quickly apply a ring of aluminum foil to protect it
- Remove finished pie from oven; place on a wire rack to cool completely; decorate with whipped cream