SEAN BROCK RECIPES RECIPES

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SWEET POTATO PIE RECIPE - NYT COOKING

Sweet Potato Pie Recipe - NYT Cooking image

This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling). This means you'll probably have room for two (or three) pieces. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Amanda Hesser

Total Time 1 hours 55 minutes

Yield One 9-inch pie

Number Of Ingredients 9

Ingredients

3 medium sweet potatoes, peeled (about 1 3/4 pounds)
5 tablespoons butter, at room temperature
3/4 cup sugar
1 1/4 teaspoons freshly ground nutmeg
1 large egg
1/2 teaspoon vanilla
2 1/4 teaspoons baking powder
3 tablespoons evaporated milk
Unbaked pie shell, 9 inches (see recipe)

Steps:

Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes.
Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.

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