1 pound Sweet potatoes, baked and peeled
10 ounces Brown sugar
1 teaspoon Salt
1 teaspoon Cinnamon, ground
2 teaspoons Ginger, ground
2 teaspoons Allspice, ground
2 teaspoons Vanilla extract
4 Eggs
8 fluid ounces Buttermilk
10 fluid ounces Heavy cream
2 shells Basic Pie Dough (Flaky Dough) baked
OR
Sweet Tart Dough
Yield: 2 Pies
1. Pass the sweet potatoes through a food mill or ricer. Transfer the sweet potatoes to a mixing bowl and whip them until smooth.
2. Add the sugar, salt, cinnamon, ginger, allspice and vanilla.
3. Add the eggs and whisk smooth followed by the buttermilk and cream.
4. Divide the filling evenly between the two pie shells. Bake at 325°F (163°C) until the filling is set, about 45 minutes.
10 ounces Brown sugar
1 teaspoon Salt
1 teaspoon Cinnamon, ground
2 teaspoons Ginger, ground
2 teaspoons Allspice, ground
2 teaspoons Vanilla extract
4 Eggs
8 fluid ounces Buttermilk
10 fluid ounces Heavy cream
2 shells Basic Pie Dough (Flaky Dough) baked
OR
Sweet Tart Dough
Yield: 2 Pies
1. Pass the sweet potatoes through a food mill or ricer. Transfer the sweet potatoes to a mixing bowl and whip them until smooth.
2. Add the sugar, salt, cinnamon, ginger, allspice and vanilla.
3. Add the eggs and whisk smooth followed by the buttermilk and cream.
4. Divide the filling evenly between the two pie shells. Bake at 325°F (163°C) until the filling is set, about 45 minutes.