Directions
- 1Remove pie crusts from the freezer and line them with foil.
- 2Use beans as pie weights to par-bake the crust.
- 3Bake the pie crusts at 375 degrees for about 20 minutes.
- 4Mix one egg yolk and a little heavy cream for an egg wash.
- 5Use a pastry brush to lightly coat the edges of the par-baked pie crusts with the egg wash.
- 6Wash and pierce the sweet potatoes.
- 7Bake the sweet potatoes in the oven at 400 degrees for about an hour.
- 8Separate egg yolks from egg whites.
- 9Peel the roasted sweet potatoes.
- 10Put the peeled sweet potatoes into a food processor.
- 11Add two eggs and one egg yolk to the food processor.
- 12Add heavy cream to the food processor.
- 13Add sugar, vanilla bean paste, a teaspoon of cinnamon, and nutmeg to the food processor.
- 14Blend the filling ingredients until smooth and velvety.
- 15Pour the sweet potato filling into the par-baked pie crusts.
- 16Bake the pies at 350 degrees for 50 minutes.
- 17Let the pie chill overnight before cutting.
Ingredients
- 1 egg yolk
- 1 cup heavy cream
- 4 sweet potatoes
- 2 eggs
- sugar
- vanilla bean paste
- 1 teaspoon cinnamon
- nutmeg
Equipment
ovenbaking sheetfoilforkpastry brushknifefood processorpie pan
Tips
- For a smooth texture, blend the sweet potatoes in a food processor.
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