Ingredients: |
Ingredients: 1 9- inch gluten free pie shell (Whole Foods)
2 large sweet potatoes, (about 1 1/2 pounds)
1/2 cup (1 stick) butter, cut into pieces, room temperature
1 1/4 cups granulated sugar
2 large eggs
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon bourbon vanilla extract
Juice of half a lemon
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Directions: |
Directions:Preheat oven to 375º.
Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover.
Steam until potatoes are easily pierced with a fork, about 1 hour. Extra water may be needed as sweet potatoes steam. Allow potatoes to cool a little. Then, remove skins by rubbing potatoes with a paper towel.
Place potatoes in the bowl of an electric mixer fitted with the paddle attachment. Set the mixer speed to medium and beat the sweet potatoes until they are well mashed and any stringy pieces have wrapped themselves around the paddle. Remove the attachment, wipe clean, and return to mixer.
Change mixer speed to low. Add butter, and beat until completely mixed and cooled. Slowly add sugar. Add eggs, one at a time. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until completely mixed.
Pour mixture into prepared pie crust. Transfer to oven and bake until center is dry, 45 to 50 minutes. |
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