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Start by roasting the sweet potatoes. Heat the oven to 385 degrees. Place the sweet potatoes on a baking sheet and pierce holes in the sweet potatoes with a fork. Bake for 45-60 minutes, or until the sweet potatoes are soft enough to pierce with a fork. Set aside cool.
Once the sweet potatoes have slightly cooled, you can either peel them or you can cut into the center with a knife and remove the sweet potato flesh with a spoon. I suggest blending the sweet potato filling in a blender or food processor.
Add the heavy cream, brown sugar, eggs, butter, vanilla, and spices into the blender or food processor. Blend until completely smooth. If you see any strings in the sweet potato filling, just remove them.
Reduce oven temperature to 325 degrees. Pour the sweet potato filling into the pre-baked crust. Place on a baking sheet. Bake for 40-45 minutes or until the filling is firm around the edges and the center wobbles slightly if jiggled. Watch the crust carefully and place pie crust covers or foil on the pie halfway through baking to avoid a too-browned crust.
Carefully remove it from the oven to make sure it doesn't crack. Cool at room temperature. Once it has cooled to room temperature, you can cover it and place in the refrigerator until ready to serve
Serve with homemade whipped cream or top with meringue topping.
Calories: 216kcal, Carbohydrates: 34g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 53mg, Sodium: 126mg, Potassium: 307mg, Fiber: 2g, Sugar: 21g, Vitamin A: 11047IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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