Sweet Potato Pie

I’m going to be appearing at a live Facebook event with Between the Chapters Book Club today, October 26, at 6:30 Eastern Time. https://www.facebook.com/groups/betweenthechapters/ I’ll be joining authors Lynn Cahoon and Angela Sanders to talk about our latest and upcoming books (many featuring witches) and fall crafts. I’m not particularly crafty, but I will be mentioning my favorite sweet potato pie recipe, which is my favorite dessert when the leaves change and the weather turns cooler.

I thought I’d share the recipe here, too. If you absolutely hate sweet potatoes, this also works great with pumpkin!

Brandy Sweet Potato Pie

Preheat oven to 400 degrees.

Prepare a standard pastry for a one-crust pie in a 9-inch pie pan. Cover with foil, weight the crust down with dried beans, and bake for 15 minutes. Remove beans and foil, set aside to cool.

Filling ingredients:

1  1/2 cup cooked sweet potato, mashed

1 cup heavy cream

3 large eggs, beaten

1 cup light brown sugar

1 teaspoon ground cinnamon

½ teaspoon grated nutmeg

½  teaspoon ground ginger

¼ teaspoon ground cloves

¼ cup brandy (you can substitute a teaspoon of vanilla…but why would you want to?)

In a large mixing bowl, mix all the ingredients together with a whisk (a potato masher also works) and pour into the partially baked pie shell. Place the pie in the preheated oven and bake 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and continue to bake until a knife or toothpick inserted in the center comes out clean—about 35 minutes.

Serve warm or cold.


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