Rich, decadent sweet potato pie with a flaky, buttery crust and a creamy filling. This is the perfect dessert to serve your guests this holiday season!
1 pound sweet potatoes
1cup packed brown sugar
1/2cup heavy cream
1/2teaspoon ground nutmeg
2teaspoons ground cinnamon
2teaspoons vanilla extract
1 1/2cups all purpose floursifted
1/2cup (1 stick) cold butter,cubed
1tablespoon iced water + more as needed
1cup whipped cream (optional)
Boil the sweet potato whole in its skin for 40 minutes, or until fork tender.
While the sweet potatoes are cooking, prepare the crust. Combine flour and cubed butter in a large bowl, and use a pastry cutter (if you have one) or two knives to cut the butter into the flour until you get a crumbly, sand-like mixture.
Add the egg yolks and the iced water to the flour mixture, and mix well until a dough starts to form. Shape the dough into a round disc and wrap it in plastic wrap, then let it chill in the refrigerator for at least 30 minutes.
Once the sweet potatoes are cooked, place them in a bowl of cold water until they are cool enough to handle. Then use a spoon to help you remove the skin.
Cut the sweet potato into small cubes, and then combine it with the butter, sugar, cream, eggs, nutmeg, cinnamon and vanilla in the bowl of your electric blender or food processor. Pulse for 10 to 15 seconds, until you get a smooth mixture.
Preheat the oven to 350°F and grease and flour a medium pie pan.
When the dough is chilled, sprinkle flour onto a piece of parchment paper and place the dough on top. Flour your rolling pin, and roll out the dough to a 1/4-inch thickness.
Gently press the dough into your prepared pie pan, and flute the edge to form a decorative crust. Pour the sweet potato filling into the pie crust.
Place the pie pan on a baking sheet, and bake on the middle rack of the oven for 40-50 minutes, until the crust is golden brown and a knife inserted in the middles comes out clean.
Let the pie cool fully on a wire rack before slicing and serving with whipped cream.