Swweeet Potato Pie! Moraga Woman Shares Her Prize-Winning Recipe

Joan’s Sweet Potato Pie 

Ingredients for filling

• 1 egg white, lightly beaten
• 2 pounds sweet potatoes
• 1/2 cup light brown sugar  
• 1/2 cup maple syrup
• 1 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

• 1 cup heavy cream
• 4 large eggs

Directions

Preheat oven to 375 degrees F.

Roll the pie dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch glass pie plate and ease the pastry into the bottom and sides of the pan. Press the dough into the shell and crimp the edges in a decorative pattern. Using the tines of a fork, lightly dock the base of the shell. Line shell with parchment/tin foil AND weights before blind baking.

Place the shell into the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the bottom with the egg white. Set aside until ready to use.

Roast the potatoes in the oven for 45 to 60 minutes, until very tender. Remove and set aside to cool. Cut the potatoes in half.  Scoop out the sweet orange pulp from the center, taking care not to scoop out the darker pulp from the edges.  Darker pulp and skin can be reserved for another use.  Pass the scooped flesh through a fine mesh sieve using a rubber spatula. You should have about 2 cups of smooth sweet potato puree.

In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the batter into the prepared pie shell and place the pie on a sheet pan. Bake until the center is set and the pie is golden brown, 35 to 45 minutes, until knife inserted in center comes out clean. Remove the tart from the oven and allow to cool for at least 20 minutes before serving.