Servings: 8 to 10
A riff on the classic sweet-potato-and-marshmallow Thanksgiving side, this not-too-sweet pie has a light, billowy topping; together, they make a perfect bite. Torching the topping is optional but adds toasty notes and great color.
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Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse the potatoes before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.
I have been making pumpkin pie for over 20 years. It has always been a family favorite and a staple at our Thanksgiving table. Last year I made this sweet potato pie because I had heard that sweet potato pie is so much better than pumpkin pie. I did not tell my family. They thought they were eating pumpkin pie, and they said it was the best pumpkin pie ever! I will never go back to pumpkin. This pie is sooo delicious! I recommend roasting your whole, skin intact sweet potatoes in the oven at 350 until they are very soft, the flavor is superior. Also, start checking pie at 35 minutes. Mine set around 40 minutes, not 50-55. This pie has risen to the top of our favorites, behind pecan and apple.
Very delicious. I made this for my son how LOVE pumpkin pie and he was ecstatic. This is very tasty. Will make it again in the future.
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