By Kennie Dionisio
Life is always sweet with a classic, timeless dessert. This month make your Thanksgiving spread even sweeter with a sweet potato pie with a caramel twist. As someone who’s made this dish every Thanksgiving for five years, it’s certainly a dish to wow all your family and friends this holiday season.
Yield: 1 pie (8 servings)
Prep Time: 45 minutes
Cook Time: 50 minutes
Cooling Time: 2 hours
Total Time: 3 hours, 35 minutes
Ingredients:
1 9” deep dish pie shell
Parchment paper
Pie weights, dry beans, or uncooked rice
3 medium sweet potatoes
½ cup granulated sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger powder
½ tsp. kosher salt
2 eggs
2 tbsp. unsalted butter
¾ cup of brown butter caramel sauce
Blind Baking the Crust
Preheat your oven to 425° F with the rack in the middle.
Line the bottom of the pie shell with parchment paper and fill it with pie weights.
Bake the crust for 12-15 minutes, or until the edges are golden brown.
Remove the parchment paper and pie weights and return the crust to the oven for another 5 minutes, or until the bottom is dry.
Making the Pie Filling
Reduce oven temperature to 350° F.
Line a baking sheet with parchment paper. Using a fork, poke holes into the sweet potatoes. Arrange them on the baking sheet and bake for 40 minutes, or until soft when pierced with a fork.
Remove from the oven and peel back the skin from the sweet potatoes. Scoop out the insides and transfer to a large bowl.
Using a handheld mixer, combine softened unsalted butter and sugar with the sweet potatoes until mixture is smooth.
Mix in cinnamon, nutmeg, ginger, and salt.
On your mixer’s lowest setting, gently combine eggs and caramel sauce in a separate bowl.
Pour sweet potato filling into the pie shell and drizzle caramel sauce on top. Use a spatula to gently smooth the mixture together.
Bake at 350° F until the filling is set. Cover the edges of the pie with aluminum foil while baking.
Cool for 2 hours and serve.