-
1
Preheat the oven to 400F.
-
2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
-
3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
-
4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
-
5
Using your thumb and index finger, crimp the edges of the pie shell.
-
6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
-
7
Set the pie shell to the side while you make the filling.
-
8
To prepare the filling, slice the sweet potatoes with a paring knife several times to score them.
-
9
Place the sweet potatoes on a baking sheet and bake for approximately 50 minutes, or until they are tender.
-
10
You can check to see if the potatoes are done with either your paring knife or a forkif the utensil is easy to insert and comes out clean, the potatoes are cooked.
-
11
Set the potatoes aside to cool.
-
12
Once they are thoroughly cooled, peel them carefully, removing all of the skin.
-
13
Place the peeled potatoes in a food processor and process them until they are a smooth puree, with no lumps.
-
14
Depending on the size of the potatoes, you may have some extra puree.
-
15
If so, this is a great side dish for any dinner.
-
16
Place the puree in a medium bowl.
-
17
Add the granulated sugar, brown sugar, eggs, and egg yolk and mix until they are well combined.
-
18
Add the half-and-half, vanilla, cinnamon, nutmeg, and salt.
-
19
Pour the sweet potato mixture into the pie shell, distributing it evenly.
-
20
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
-
21
Reduce the temperature to 350F and continue baking for approximately 30 minutes, or until the pie is as firm in the middle as elsewhere.
-
22
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
-
23
If you choose, add a dollop of whipped cream to each slice to serve.
-
24
Sweet Potato Pie is best served cold or at room temperature.
-
25
It can be stored in the refrigerator for up to 4 days.
