Chef Jeff is in the East Idaho News kitchen with a classic Southern pie full of sweet potatoes and seasonal spices. It’s perfect for the holidays!
Ingredients
- 2 9 inch premade or homemade pie crusts, unbaked
- 1 lb. sweet potatoes or Yams, peeled and 1 inch cubed
- 1 tbsp. canola oil
- ¼ tsp. kosher salt
- 1 stick butter, room temp.
- 2 lg. eggs
- 1 c. dark brown sugar
- ½ c. heavy cream
- 2 tbsp. all-purpose flour
- 1 tsp. vanilla
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ground ginger
- 2 eggs beaten with a little water for egg-wash
Directions
Preheat your oven to 400. Toss your peeled and cubed sweet potatoes in a bowl with the canola oil and salt. Place them on a parchment covered sheet pan and roast for 25-35 minutes or until softened and slightly browned. Mash the sweet potatoes in a large mixing bowl. Set in the fridge for 30 minutes to cool. Turn the oven down to 350. Place the remaining ingredients, except for the egg wash, into the bowl with the sweet potato mash. Mix with a hand-mixer until smooth and creamy. Divide the mixture between the 2 prepared, raw pie crusts. Brush the edges of the pie crust with the egg wash. Place the pies on a sheet pan and bake for 50-60 minutes or until an inserted toothpick comes out clean. You can place a crust shield on the pies at 30 minutes to prevent the crust from over-browning. Let the pies rest for at least 1 hour before serving. 
