Sweet Potato Pie
Active Time: 25 minutes
Total Time: 1 hour & 15 minutes
Yield: Serves 8
boncook.com
Ingredients
Crust (Rosemary-Infused Shortbread)
- 1 cup (2 sticks) unsalted butter
- 1½ tsp fresh rosemary, finely chopped
- ½ cup powdered sugar
- 1½ cups flour
- ¼ tsp salt
- ½ tsp vanilla extract (optional)
Filling
- 2 cups mashed sweet potatoes
- ½ cup brown sugar
- 2 eggs
- ½ cup evaporated milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp French Pantry Herbs de Provence
- 1 tsp vanilla extract
Instructions
Rosemary-Infused Shortbread Crust
- Preheat oven to 300°F. Place FORTEEZ Fluted Tart Mold on Perforated Baking Sheet.
- Melt butter with rosemary, steep, strain, and cool.
- Cream butter and powdered sugar.
- Whisk flour and salt with Mini Whisk, then mix into butter mixture with vanilla.
- Press into mold using Beechwood Rolling Pin.
- Pre-bake 15–18 minutes. Cool slightly.
Sweet Potato Filling:
- Increase oven temperature to 350°F.
- Blend sweet potato filling ingredients until smooth.
- Pour filling into pre-baked crust.
- Bake 45–50 minutes until set.
- Cool before slicing.
