Cook's Country Sweet Potato Pie

                A rich and creamy sweet potato pie with a blend of spices and a hint of vanilla.
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                Categories: dessert pie

                Ingredients

                • 1 3/4 lb sweet potatoes (Covington or Beauregard variety)
                • 1/2 cup light brown sugar
                • 1/2 tsp salt
                • 4 tbsp unsalted butter
                • 1/2 tsp cinnamon
                • 1/4 tsp ground nutmeg
                • 3 whole eggs
                • 2 egg yolks
                • 1 tsp vanilla
                • 1 cup sour cream
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                Instructions

                1. Bake pie shell and cool. Add 1/4 cup brown sugar to bottom.
                2. Bake sweet potatoes in microwave for about 15-20 minutes until soft (prick with fork). Flip every 5 minutes, should be soft and moist.
                3. Cut in half and cool.
                4. Scoop out flesh and place in food processor.
                5. Add 1/2 cup brown sugar, 1/2 tsp salt.
                6. Blend in processor for about 1 minute, scraping down sides as needed.
                7. Add butter that has been microwaved with cinnamon and nutmeg for about 5-30 seconds.
                8. Add sour cream, eggs, yolks, and vanilla. Blend for about 30 seconds, scraping down sides.
                9. Pour into pie shell over brown sugar.
                10. Bake at 350°F for 35-40 minutes until pie is set but slightly jiggly in center. Internal temperature is 165°F.
                11. Cool on wire rack for 2 hours.