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Sweet Potato Pie with Whipped Cream
Recipes
Sweet Potato Pie with Whipped Cream
8 servings
2 hours, 30 minutes total (Active 20 minutes)

Ingredients

  • 5 tablespoons unsalted butter
  • 3 medium sweet potatoes
  • 3 large eggs
  • 1 (5 oz) can evaporated milk
  • ½ teaspoon ground cinnamon
  • ¾ cup + 2 tablespoons granulated sugar
  • 1 ¼ teaspoons vanilla extract, divided
  • 1 refrigerated rolled piecrust
  • ½ cup heavy whipping cream
  • ¼ teaspoon ground cardamom

Steps

    1. Preheat oven to 350°F; set butter out to soften. Peel potatoes and cut into 1-inch cubes. Place potatoes in large saucepan, cover with water, and bring to a boil on high; cook 10–12 minutes until potatoes are fork-tender.
    2. Drain potatoes and place in food processor bowl with butter; process until smooth, then transfer puree to large bowl. Add to puree: eggs, milk, cinnamon, ¾ cup sugar, and 1 teaspoon vanilla; whisk until well blended.
    3. Unroll piecrust, place in 9-inch pie pan, and crimp edges as desired. Fill with sweet potato pie filling. Bake 45–55 minutes until center is 160°F and crust is golden. Let pie cool to room temperature, then refrigerate 1 hour or until completely chilled.
    4. Place heavy cream in large bowl; beat with electric mixer until soft peaks form. Add cardamom and remaining 2 tablespoons sugar and ¼ teaspoon vanilla; beat until fluffy. Serve pie topped with whipped cream mixture.

Amount per ⅛ recipe serving: Calories 370, Total Fat 22g, Sat Fat 12g, Trans Fat 0g, Chol 115mg, Sodium 200mg, Total Carb 41g, Fiber 2g, Total Sugar 21g, (Incl. 16g Added Sugars), Protein 6g, Vitamin D 6%, Calc 6%, Iron 6%, Potassium 6%