Ingredients: |
Ingredients: 2 pie shells
3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
8 Tbsp. (1 stick) butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 tsp. ground cinnamon
1 tsp. ground nutmeg
Whipped cream, for serving (optional)
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Directions: |
Directions:1. Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
2. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
3. Preheat the oven to 350 degrees. Brush some of the melted butter over pie shells. Sprinkle 1/4 cup of the brown sugar over pie shell.
4. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the pie shells, smoothing the top.
5. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Refrigerate until ready to serve with whipped cream. |
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