Sliced Sweet Potato Pie
A double-crust pie of thinly sliced sweet potatoes layered with warm spices, butter, and cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Boil the sweet potatoes whole until about half cooked, 15 to 20 minutes. Drain, then peel and slice them thinly.
- 2
Preheat the oven to 425°F (220°C). In a small bowl, mix the brown sugar, cinnamon, nutmeg, ginger, and salt.
- 3
Line a 9-inch pie pan with the bottom crust. Arrange a layer of sweet potato slices, sprinkle with some of the spice mixture, and dot with a little butter.
- 4
Continue layering the potatoes, spice mixture, and butter until all are used, dotting the top with butter. Pour the heavy cream evenly over the layers.
- 5
Cover with the top crust, flute the edges to seal, and cut several vents in the top.
- 6
Bake at 425°F for 30 to 40 minutes. If the potatoes are still not tender, reduce the temperature to 350°F (175°C) and continue baking until cooked through. Cool before slicing.
Plan it in Listahan
Add Sliced Sweet Potato Pie to your week, check it against your household's allergens, and build the shopping list automatically.