Sweet Potato Pie Recipe Using Heavy Cream. While pie is cooling, prepare whipped cream. In a separate bowl combine the eggs, sugar, spices, lemon juice, and heavy cream.
Add the brown sugar, spices, salt, butter, and half of the evaporated milk to the sweet potato flesh. Add the mashed sweet potatoes, cinnamon, nutmeg, allspice, vanilla, and heavy cream and beat until smooth. Pour the filling into the prebaked piecrust and bake for 45 to 50 minutes, until the filling is firm around the edges but.
Step 2, Wrap The Sweet Potatoes Tightly In 2 Layers Of Aluminum Foil And Roast Them In The Oven Until Very Soft, About 1 Hour And 15 To 20 Minutes.
Bake in preheated oven until crust is browned, filling is bubbly, and sweet potatoes are tender all the way through, about 1 hour. Pour the mixture into the prebaked pie crusts. Use the hand mixer to quickly combine.
In A Mixing Bowl With An Electric Mixer, Combine The Softened Cream Cheese, Mashed Sweet Potato, And Brown And Granulated Sugars.
Whisk 2 tbsp sugar and heavy whipping cream until stiff peaks form. Drizzle 3 tablespoons ice water over mixture. Remove foil and skin from sweet potatoes.
Transfer The Pies To A Wire Rack To Cool Completely.
This easy sweet potato pie is creamy and just the right amount of sweet, with warm spices throughout that make it perfect for fall, thanksgiving, or anytime. Ingredients needed for sweet potato pie: Bring sweet potatoes to a boil and cover for 10 minutes until fork tender.
(Full Recipe At The Bottom Of The Post) Sweet Potatoes;
Bake the sweet potato pie at 350 degrees f: Whisk in the pureed sweet potatoes, and then add the sugar, cinnamon, ginger and salt and whisk into the sweet potato mixture until blended. In a small bowl, whisk together the cream and eggs.
Mash The Potatoes Using A Hand Mixer Until Smooth And Fluffy.
Place pie on a baking sheet. Pour batter into pie shell and bake for 15 minutes. Using on/off turns, cut in until mixture resembles coarse meal.