1. Preheat the oven to 350 degrees.
2. For the crust, gently roll out the prepared pie crust and fit it into a standard 9-inch pie plate. Trim off excess. With the other pie crust, unroll and then stamp out small shapes with a cookie cutter (we used a flower). Cut out enough little shapes to cover the edge of your pie crust and adhere to the pie crust by brushing the little pie shapes with a little egg wash before gently pressing onto the pie crust edge.
3. Once your pie crust is assembled, place back in fridge while you make the filling. Place the sweet potato cubes in a medium pot and cover with cold water, then bring to a boil and cook until tender. Drain and let cool.
4. While sweet potatoes are cooling, in the bowl of a stand mixer or hand mixer, cream butter and sugar until fluffy, approximately 2 minutes. Add in eggs, one at a time, beating well after each addition.
5. Mix in cream, flour, vanilla and spices until smooth. Once potatoes are cooled, run through a potato ricer (or mash well) then mix into the filling mixture until pie filling is smooth.
6. Gently pour pie mixture into prepared pie crust, smoothing out with a spatula. Brush edges of pie with egg wash.
7.Bake pie for 30 minutes, uncovered. After 30 minutes, cover the edges with aluminum foil = to prevent the crust from over browning and bake an additional 20-25 minutes or until it is just set and a toothpick comes out mostly clean from the center.
8. Remove from oven and let cool at least 60 minutes before cutting and serving.
Shop Ingredients
Directions
1. Preheat the oven to 350 degrees.
2. For the crust, gently roll out the prepared pie crust and fit it into a standard 9-inch pie plate. Trim off excess. With the other pie crust, unroll and then stamp out small shapes with a cookie cutter (we used a flower). Cut out enough little shapes to cover the edge of your pie crust and adhere to the pie crust by brushing the little pie shapes with a little egg wash before gently pressing onto the pie crust edge.
3. Once your pie crust is assembled, place back in fridge while you make the filling. Place the sweet potato cubes in a medium pot and cover with cold water, then bring to a boil and cook until tender. Drain and let cool.
4. While sweet potatoes are cooling, in the bowl of a stand mixer or hand mixer, cream butter and sugar until fluffy, approximately 2 minutes. Add in eggs, one at a time, beating well after each addition.
5. Mix in cream, flour, vanilla and spices until smooth. Once potatoes are cooled, run through a potato ricer (or mash well) then mix into the filling mixture until pie filling is smooth.
6. Gently pour pie mixture into prepared pie crust, smoothing out with a spatula. Brush edges of pie with egg wash.
7.Bake pie for 30 minutes, uncovered. After 30 minutes, cover the edges with aluminum foil = to prevent the crust from over browning and bake an additional 20-25 minutes or until it is just set and a toothpick comes out mostly clean from the center.
8. Remove from oven and let cool at least 60 minutes before cutting and serving.