Roasted Sweet Potato Pie

Roasted Sweet Potato Pie

Serves 8

Ingredients

½ recipe Perfect Pie Crust
14 oz. pkg. sweet potato cubes (from the Prepared Produce Section)
2 tsp. canola oil
1 tsp. Kowalski's Ground Cinnamon
½ tsp. Kowalski's Ground Nutmeg
¼ tsp. Kowalski's Ground Ginger
¼ tsp. Kowalski's Ground Allspice
¼ tsp. kosher salt
1 cup dark brown sugar
1 cup heavy cream
3 eggs
6 tbsp. (¾ stick) Kowalski's Unsalted Butter, melted and cooled
1 tsp. Kowalski's Organic Madagascar Vanilla Extract
- Sweetened Whipped Cream, for serving
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Directions
  1. On a lightly floured work surface, roll 1 piece of chilled dough with a rolling pin into a 12" circle about ⅛" thick.
  2. Transfer dough to a 9" pie plate; trim edges, leaving about 1" hanging over the edge. Tuck overhanging dough underneath itself to form a thick edge that is even with the rim; flute the edge, if desired. Freeze crust for 30 min.
  3. Preheat oven to 400°.
  4. Put a piece of parchment paper or foil over the pie shell; fill with dried beans or pie weights. Place pie plate on a baking sheet on the center rack of the preheated oven; bake until set (about 20 min.).
  5. Remove from oven; remove parchment and beans. Continue baking until crust is light golden-brown (about 10 min. more).
  6. Set pie plate aside on a wire rack to cool.
  7. Reduce oven temperature to 375°.
  8. In a medium mixing bowl, toss potatoes with oil until evenly coated. Sprinkle evenly with spices and salt; toss to coat.
  9. Transfer potatoes to a parchment-lined baking sheet; roast until edges are browned and potatoes are fork-tender (20-25 min.), turning once.
  10. Remove from oven; let potatoes cool to room temperature.
  11. Reduce oven temperature to 350°.
  12. Transfer potatoes to a food processor; pulse until smooth.
  13. Add brown sugar, cream, eggs, butter and vanilla; process until very smooth and creamy.
  14. Return pie plate to the baking sheet; pour in the filling (do not overfill). Bake until center of pie is still slightly loose (about 50-60 min.). If the edge of the crust gets very dark, cover edges only with aluminum foil or a pie shield.
  15. Remove pie from oven; set on a rack to cool.
  16. Serve slightly warm or at room temperature; top with whipped cream.

Tasty Tip:

  • You can substitute any prepared pie crust dough recipe or refrigerated prepared pie crust for the Perfect Pie Crust recipe.