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Preheat the oven to 425F.
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Transfer the pie crust to your pie plate and crimp the edges. Line the crust with parchment paper and top with pie weights (or beans, rice or coffee beans…)
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Bake for 10 minutes. Remove weights and parchment paper and reduce oven temperature to 375F. Return to the oven and bake an additional 7 minutes or until edges are lightly browned.
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Reduce oven temperature to 350F.
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While the crust is baking, fill a medium pot with water and generously salt.
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Peel the sweet potatoes and cute into 1 – 2 inch chunks.
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Place the sweet potatoes in the pot and bring the water to a boil. Cook at a low boil until the potatoes are tender, about 15 minutes. Drain well.
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In a large mixing bowl, beat together sweet potatoes, butter, brown sugar, molasses, cinnamon, allspice, nutmeg, vanilla extract, and salt. Beat until nice and smooth.
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Beat eggs in one at a time.
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Transfer filling to the pie crust and smooth the top. Bake 45 minutes or until the center of the pie has set up.
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