Happy New Year! I wish everyone a sweet 2017 and in that spirit I’m posting my Sweet Potato Pie recipe. If you make it, share it and eat it you are bound to have a fabulously sweet new year! Top it with Homemade Marshmallow Fluff and it will be even sweeter.
GF Version: To satisfy friends and family eating gluten free, simply bake filling in a greased pie plate without crust. If you do this, pour some water in the preheated baking sheet (see instructions below) around the pie plate so the crustless pie bakes more evenly. You may also need to reduce the baking time. Begin testing for doneness after 25 minutes.
Sweet Potato Pie
First line a pie plate with prepared, chilled and rolled out Perfect Crust, just scroll down my Poached Apple Tart post for the crust recipe. Set it in the freezer until the filling is ready.
Preheat the oven to 350 degrees Fahrenheit. Set a shallow metal baking sheet on the bottom rack of the oven.
In a large mixing bowl, combine:
2 cups cooked mashed sweet potatoes
1/2 stick (4 tablespoons) melted unsalted butter
2/3 cup granulated sugar
3 large eggs
2 tablespoons maple syrup
1 tablespoon bourbon
zest and juice of one lemon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly grated ginger
Mix well, fill pie crust. Carefully place the pie on the preheated baking sheet, keeping it on the bottom rack.
Bake for 40 minutes, or until crust is light golden brown and pie is set. It should have just a very slight wiggle left in the middle.
Let cool completely before serving. Serve topped with the Marshmallow Fluff or whipped cream.
If you have one of those handy kitchen torches, you can toast the Marshmallow Fluff!