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Sweet Potato Pie
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Chef Eddy Recipe
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Sweet Potato Pie
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Classic sweet potato pie has been a staple at family celebrations for generations. Here, Chef Eddy gives us his version of this Southern staple.

Prep time
0:45
Bake/Cook time
0:45
Plan for

Refrigerate 2 hours

Yield
One 9-inch pie
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Sweet Potato Pie
Dark Brown Sugar
Prep time :
0:45
Bake/Cook time :
0:45
Plan For

Refrigerate 2 hours

Yield :
One 9-inch pie

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 425°F.
  2. Prepare or thaw a 9-inch pie crust and place on an aluminum foil lined cookie sheet and set aside.
  3. Boil cubed sweet potatoes in non-salted water until fork tender, about 12-15 minutes. Remove from heat and drain. Transfer to blender or food processor and mix until very smooth. Measure exactly 2 cups of puree and transfer to bowl. Use any remaining amount for other purpose.
  4. Add half and half, brown sugar and butter and whisk smooth. Whisk in eggs, spices and salt,
  5. Pour filling into pie shell. Place in oven for 15 minutes and then reduce heat to 350°F. Bake until pie no longer trembles in center and is set, about an additional 45 minutes.
  6. If desired roll remaining pie dough 1/8 inch thick and cut into leaf shapes using a paring knife or cookie cutter.  Using back of knife indent the leaves to create veins. Brush lightly with water and sprinkle evenly with sugar. Place in oven until light golden, about 12-15 minutes. Decorate baked pie with leaves.  
  7. Place in refrigerator for at least 2 hours before serving. Serve with crème Chantilly if desired.
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