To roast sweet potatoes, preheat oven to 350 degrees F. Place a baking sheet on the lowest oven rack. Put the sweet potatoes directly onto the top oven rack. Roast until tender, about an hour. Remove from oven and allow to cool before using for the filling.
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings19-inch pie
Ingredients
4medium sweet potatoesroasted or pressure cooked, cooled (see note above.)
1cuplight brown sugar
1teaspoonvanilla extract
3/4teaspoonground cinnamon
1/2teaspoonground nutmeg
1/4teaspoonsalt
3/4cuphalf-and-half
1/2stick buttermelted
2large eggswhisked
19-inchunbaked gluten-free pie crust
Instructions
Adjust oven rack to middle position. Preheat oven to 350 degrees F.
Peel the cooled sweet potatoes and place the peeled potatoes in a medium bowl. Mash potatoes with a fork until smooth. (If you prefer a very smooth filing, puree the peeled sweet potatoes in a blender or food processor.)
Stir in the brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt. Add the half and half, melted butter, and eggs. Stir until smooth.
Place pie pan onto a rimmed baking sheet. Pour filling into the prepared pie crust. Bake until filling is set and golden brown at the edges, about 40 minutes.
Allow the pie to cool on a wire rack for one hour before serving. Store leftover in the refrigerator for up to four days.